TWD—Golden Brioche Loaf and Brioche Cinnamon Rolls

This might just look like a regular loaf of bread, but this is not quite the same.  This is the kind of bread you’d really want to splurge on.  

I took a lot of pictures and still feel like nothing could do it justice.  Maybe if I tell you that this recipe, which would make two loaves of bread, or in my case a loaf of bread and twelve cinnamon rolls is so flaky and buttery that you almost can’t believe it.  Just know that this bread (or whatever you make with it—sticky buns, anyone?) had three sticks of butter and three eggs!

This recipe is easy, but time consuming.  Though the mixer does all the hard work.  The time consuming part is just letting the dough rest.  It spends a few hours rising once the dough is made, then it also spends a night in the fridge.

I knew since this recipe was not low-in-fat, that I’d not being having much of it.  So I loaded the cinnamon rolls with a cream cheese and heavy cream laden icing.

Cream Cheese Icing, by Katrina, Baking and Boys!

2 cups powdered sugar

2 ounces cream cheese

4 tablespoons cream

1/2 teaspoon vanilla extract

pinch of salt

Beat the cream cheese in the bowl of an electric mixer until smooth.  Add the powdered sugar, salt and vanilla and mix, then add the cream a tablespoon at a time and beat after each addition until icing is desire consistency.  Scrape the sides of the bowl often.  Spread or drizzle icing over cinnamon rolls.

Both the cinnamon rolls and even just a plain slice of bread are heavenly.  Love the texture and flakiness.  I would probably only make this again for a really super occasion because I cannot afford to eat things like this but once in a blue moon.  I can only imagine that this would make some delicious French toast.  The cinnamon rolls were devoured by the boys and I gave a few of them to some neighbor friends.  Most of the loaf of bread went into the freezer so I wouldn’t “sample” any more of it.

You need this recipe that was chosen by Margaret of Tea and Scones and she’ll have the recipe on her blog.

It will be fun to hop around Tuesdays With Dorie land and see what everyone made with this really fun dough to work with.