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Cinnamon Streusel Brioche Bread

Cinnamon Streusel Brioche Bread
Christopher Mohs

A good quality french brioche is a rich, delicate, buttery dream come true. For this recipe I’ve paired this wonderful french pastry bread with an amazing streusel for the ultimate sweet bread.


1/2 cup Warm Water
3 tsp Fast Acting Yeast
1 1/2 tsp Salt
3 tbsp Dark Brown Sugar
3 cups Flour
3 Extra Large Eggs
12 tablespoons Butter (melted)

Cinnamon Coating:
1/2 cup butter, melted
1 teaspoon vanilla extract
3/4 cup brown sugar
2 teaspoons cinnamon

Streusel Topping:
1/4 cup brown sugar
1 tablespoon butter, cold
1 teaspoon cinnamon
2 tablespoons chopped pecans


In a large mixing bowl, combine warm water, yeast, and sugar and allow to set until the yeast begins to foam and activate. Add lightly beaten eggs and melted butter (not too hot) and mix slightly and then add the salt and flour and mix until the dough comes together. Allow the dough to rest about 10 minutes.

Prepare the cinnamon coating by mixing the melted butter and vanilla together in one bowl and the brown sugar and cinnamon together in another bowl.

Dump your rested dough out on a lightly floured service and divide into 3 equal pieces. Lightly dust with flour and gently roll each piece into a 12 inch rope, brush

with the melted butter mixture and then roll in the cinnamon sugar mixture and set aside. Do this with all three pieces and then braid the three ropes together, gently lay into a greased loaf pan (sprinkled with remaining cinnamon sugar mixture). Cover the pan with plastic wrap and allow to rise in a warm draft free area for another 1-2 hours, or until doubled in size.

Preheat the oven to 350 degrees, and mix together the streusel topping ingredients in a bowl and crumble over the top of the bread. Bake for 45-55 minutes, tenting with foil after 15-20 minutes to prevent burning.