Resep Brioche Braid Choco Cinnamon yang lezat | Resep Brioche Braid Choco Cinnamon.

If you're like me, and you have an undying love for butter (especially in baked goods) then you've come to the right place. Spread butter (softened almost to a melted stage) evenly over dough. Spread brown sugar and cinnamon evenly over butter and lightly push brown sugar into the butter.

Brioche Braid Choco Cinnamon

You literally dump brioche ingredients in a bowl, give it a few stirs and let the mixture rest for two hours. Assembling and braiding these cinnamon brioche babka knots is pretty easy but a little time-consuming. To braid the dough, place the sliced edges face up and place the two strips into an 'X' formation. Mau bikin Brioche Braid Choco Cinnamon menggunakan 26 bahan dan 8 langkah mudah. Langsung saja kita coba buat hidangan ini.

Untuk memasak Brioche Braid Choco Cinnamon kita harus mempersiapkan bahan berikut:

  1. Bahan A.
  2. 200 gr tepung pro tinggi (cakra/komachi).
  3. 50 gr tepung gandum.
  4. 20 gr susu bubuk.
  5. 45 gr gula palem.
  6. 1/2 sdt bread improver (boleh skip).
  7. 2 butir kuning telur.
  8. 120 ml susu cair.
  9. Bahan B.
  10. 4 gr ragi instant.
  11. 85 gr butter.
  12. 1/4 sdt garam.
  13. Bahan C (isian).
  14. 50 gr butter.
  15. 40 gr gula palem.
  16. 1 sdt cinnamon bubuk.
  17. Almond cincang.
  18. Walnut cincang.
  19. Choco chip.
  20. Topping (sebelum dipanggang).
  21. Wijen / Chia seeds (taburan).
  22. 1 sdm susu evaporasi.
  23. Topping (setelah dipanggang).
  24. 1 sdm butter.
  25. 1 sdt madu.
  26. 1 sdt skm.

Working from center out, interweave the two strips by folding them. Try Cinnamon Crunch Braided Brioche Bread, Homemade Brioche (Oh glorious buttery Brioche), and Braided Bread for similar recipes. Apple cinnamon brioche – a soft, sweet, easy to shape brioche bread braid filled with juicy cinnamon apples; the perfect Autumn breakfast! The prime reason for baking brioche, as opposed to say, an apple cake; was that I was sent a stand mixer by VonShef to review; and I think that the best way to.

Cara membuat Brioche Braid Choco Cinnamon


  1. Bahan A (methode Autolyse): campur kuning telur/telur utuh dengan susu cair (saya menggunakan 1/2 bagian susu).. masukan cairan telur susu ke dalam wadah yang berisi tepung & gula secara pertahap, aduk hingga rata & tambahan 1/2 bagian susu cair ke adonan hingga basah & lengket.. note: kalau adonan sudah cukup basah & lengket, hentikan pemberian susu cair.. tutup dengan plastic wrap & diamkan selama 6-8 jam…
  2. Bahan B: setelah 6-8 jam, campur adonan bahan A dengan ragi instan uleni dengan mixer hingga rata.. kemudian tambahkan butter & garam, mixer selama 5-10 menit hingga kalis elastis (windowpane).. pindahkan adonan kedalam wadah yang telah diolesi margarin/minyak tipis & merata, tutup adonan dengan kain kemudian diamkan selama +/- 30 menit.
  3. Siapkan loyang yang telah diolesi margarin & dilapisi bakin paper.. sisihkan.
  4. Setelah proses proofing, adonan akan mengembang 2x lipat, tinju-tinju adonan untuk mengeluarkan udara di dalam adonan.. uleni sebentar…
  5. Bagi adonan menjadi 4/6 bagian.. timbang adonan sekitar 130-140gr.. rounding adonan, kemudian rolling hingga cukup pipih menggunakan rolling pin, masukan filling ke dalam adonan dengan bahan C, tutup adonan kemudian kepang & masukan kedalam loyang.. lakukan semua bagian, kemudian tutup dengan kain & diamkan selama +/- 45 menit.
  6. Panaskan oven 200c selama 10-15 menit sebelum memanggang roti…
  7. Setelah adonan mengembang, oles bagian atas adonan dengan susu cair tipis-tipis.. turunkan panas oven menjadi 180c, masukan adonan kedalam oven & panggang selama 20-25 menit (tergantung oven masing-masing)…
  8. Setelah matang, oles bagian atas roti dengan campuran bahan D, oles selagi roti masih panas diatas permukaan.. roti siap dihidangkan…

Roll the dough out into a rectangle and spread with. This raspberry brioche braid is ideal for breakfast, brunch, after school snack or makes a sweet gift for your neighbor who just had an adorable baby. Broiche is part of a group of yeast raised Breakfast Pastries called Viennoiserie. After the first fermentation (proofing), I like to refrigerate the dough overnight. This improves the flavor of the Brioche and also makes the dough much easier to work with.