This brioche loaf has a unique method for creating the signature appearance: The dough is rolled out thinly, then covered with the cinnamon and sugar filling, then rolled again to press that filling into the dough. Next it is cut into pieces and assembled in an overlapping manner in the loaf pan, with more of the filling spread on top. During baking, the dough pieces rise and nudge into each other for the pebbled look shown.
- 500 grams brioche mix ("Branca de Neve")
- 220 milliliters water
- 40 grams butter (or margarine softened but not melted)
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- Place water in the Bimby cup and set to 2 minutes/98ºF/speed 1.
- Add the brioche mix and then knead for 5 minutes/speed 1.
- Let rise for about 1 hour. Combine remaining ingredients to make a spread.
- Preheat oven to 122°F.
- Grease with margarine an English cake mold and line with parchment paper. Set aside.
- Sprinkle a work surface with flour and knead the dough to remove air bubbles.
- Roll out the dough with a rolling pin and spread with the butter, reserving a little for later.
- Roll up and cut into thick slices. Place half of the slices side by side into the prepared pan. Lay the other half of the slices on top.
- Spread the reserved spread over the slices and place the pan in the oven.
- After 30 minutes, raise the oven temperature to 392ºC and continue to bake for 20 to 25 minutes.
- Remove from the oven, unmold and serve hot, warm or cold.