Wednesday, July 11, 2007

Cinnamon-Pecan Swirl Brioche

Cinnamon-Pecan Swirl Brioche

2 1/2 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons non-diastatic malt powder or sugar
3 tablespoons Baker's Special Dry Milk or nonfat dry milk
1 teaspoon salt
2 1/2 teaspoons instant yeast (SAF Nevada Gold preferred)
2 large eggs
1/3 cup water
1 teaspoon Buttery Sweet Dough Flavor or 2 teaspoons
vanilla extract
6 tablespoons (3/4 stick) unsalted butter

1/2 cup Baker's Cinnamon Filling + 2 tablespoons water*
1/2 cup diced pecans
2 tablespoons Sticky Bun Sugar (optional, for topping)
*Or substitute 1/2 cup light brown sugar mixed with 2 tablespoons each cinnamon, Instant ClearJel(r) or flour, and soft butter.

And this is the third loaf going to Indiana - was also sent to Ohio a while ago.

I left out the pecans because I don't have any. Another recipe from King Arthur Flour.

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