Breakfast

Studded Spiral Cinnamon Brioche is for Breakfast.

Studded Spiral Cinnamon Brioche takes 300 minutes to prepare.

Studded Spiral Cinnamon Brioche takes 55 minutes to cook.

Studded Spiral Cinnamon Brioche makes 20 servings.

The ingredients for Studded Spiral Cinnamon Brioche are:

2 cups whole wheat bread flour
? cup all purpose flour
3 tbsp dry skim milk powder
1 tsp salt
2 tsp instant yeast
2/3 cup recently fed sourdough starter
1 tbsp vanilla
1 tsp orange flower water (optional)
2 large eggs
⅓ cup Scented Cinnamon Honey Butter (http://www.yummysmells.ca/2016/05/harcha-with-scented-cinnamon-honey.html)
---
FIlling:
? cup dried cranberries
? cup diced pecans
1 tbsp honey
2 egg whites
---
Assembly:
? cup semolina, for dusting
2 egg yolks, beaten with 2 tbsp water, for egg wash

Here is how you make Studded Spiral Cinnamon Brioche:

In the bowl of a stand mixer fitted with the dough hook, whisk together the dry ingredients.Add the sourdough starter and flavourings, mixing well. Add the eggs, one at a time, mixing in well.Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes. Cover and let rise until puffy, about 1 ? hours. Filling and Assembly:Line a greased 10? springform pan with parchment and dust the bottom with semolina flour.Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes.Meanwhile, combine craisins, pecans, honey and egg white.Sprinkle the surface of the dough with the filling mixture. Beginning with a long edge, roll the dough into a log. Spiral the log into pan or other deep, round pan, tucking the end into the middle. Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours. Heat the oven to 350?F.Brush the risen loaf with the egg wash.Bake 45 to 55 minutes, until its internal temperature is at least 190?F on an instant-read thermometer. Check after 20 minutes and tent with foil if it's browning too quickly. Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely. Serving Size: Makes one large loaf, 20 slicesNumber of Servings: 20Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Studded Spiral Cinnamon Brioche is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 129.2

• Total Fat: 4.9 g
• Cholesterol: 41.4 mg
• Sodium: 146.9 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 2.2 g
• Protein: 4.4 g

The dietary needs meet for Studded Spiral Cinnamon Brioche is Vegetarian