I’m posting so many recipes using the brioche dough from BreadIn5’s holiday book. The dough really is *that* versatile. Being able to keep dough in the fridge for 5 days really is a game changer. When I don’t have to prepare dough every time I want to make cinnamon rolls, or this brioche wreath bread, it’s so dang helpful.
A little *too* helpful, maybe.
Check out their website to find lots more delicious brioche bread recipes. I appreciate that the book is useful year-round. The authors include lots of recipes for Thanksgiving and Christmas. But they also have special brunch breads, Easter celebrations, and special doughnuts and buns.
I’m guilty of loving breakfast for dinner. Hubby laughs at me whenever I choose to make waffles or pancakes for dinner. He’s the weird one. When is it NOT acceptable to eat breakfast?!
Never. That’s when. And when I’m tired from a long day of homeschooling, or carting the older kids to their classes at the community college, when I have a hankerin’ for waffles, dang it, we’re having waffles. I also would not have to think twice about eating this brioche wreath for dinner.
I fully intend to make cinnamon rolls for dinner soon. The dough is light and fluffy. The slow rise, plus not punching down the dough, retains that fluffiness.
When you’re ready to make the braided knots, simply grab a one pound chunk of dough, collect the ingredients for the filling and it’s show time!
I’ve updated the pictures with more instructions, but the recipe itself also has detailed directions of what to do.
How do I make these complicated looking things?
Divide the dough into three equal pieces (I find using a scale for this is helpful). Roll each piece out and spread the filling over it. Repeat with the other two pieces. Starting with a long edge, roll the dough like you would for a cinnamon roll, pinch to seal the seam, and using a sharp knife, cut down the middle of the rope. When you are done, you’ll have six strands of dough for braiding.
What about the braiding?
Flour your work surface and gather three strands of dough. Pinch one of the ends together so the dough stays put while you braid. As you can see in this picture, each strand from the outside is brought over the middle rope, and then repeat with the strand from the other side.
After braiding the three strands, I simply wrapped the bread in a big spiral. Then I tucked the end underneath.
I was able to get two braided knots out of the one pound of dough I took off from the basic brioche dough recipe. Brush the entire surface with melted butter for a golden brown bread.
I have enough dough left that I want to make a second set of braided knots, but this time with a more traditional cinnamon sugar filling.
Now. Get to bakin’!
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This recipe uses Bread In 5’s brioche. I’ve linked to their website for the recipe and instructions.
For the rolls
- 1 pound chunk of BreadIn5’s brioche bread (recipe found here)
For the filling
- 1/2 cup | 3.5 ounces light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons cinnamon
- 6 tablespoons butter, room temp
- 1/2 cup roughly chopped bittersweet chocolate
- Combine brown sugar, cocoa powder, and cinnamon in small bowl.
- Divide dough into three pieces and one at a time roll into a rectangle. Spread two tablespoons softened butter on dough with an offset spatula. Spread to edges of short sides, and leave about 1/2″ on each long side.
- Sprinkle 1/3 of sugar mixture over dough and lightly press into butter. Sprinkle 1/3 of chopped chocolate over surface of dough.
- Roll up starting with the long edge facing you. Pinch to seal edges and set aside on parchment lined baking sheets.
- Repeat with remaining dough.
- Take one log of dough and roll until it’s about 20 inches in length. With seam side facing up, cut down the full length of the rope. Set pieces aside.
- Repeat with remaining ropes. Chill dough on parchment lined baking sheet for at least 30 minutes for easier handling.
- Group three ropes together with the cut side facing up. Pinch the tops of the ropes together and then braid them, always having the cut side facing up. Pinch to seal end of braid.
- Starting with one end of braid, coil it around itself and tuck end under the wreath. Place on parchment lined rimmed baking sheet.
- Repeat with remaining ropes of dough and place on parchment. Lightly brush melted butter over entire surface of braids.
- Cover with greased plastic wrap and let rise about 30 minutes in draft-free area.
- Preheat oven to 375 degrees. Bake wreaths for 35-40 minutes, rotating pans halfway through baking, until they are browned.
These ropes make wreaths that are quite large after the final rise and during baking. If you wish to have smaller wreaths, simply cut the ropes in half and still group in sets of three.