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Fall Brioche with Orange-Cinnamon Streusel

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Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be a favorite in your home!

Baking is my jam. I can cook a meal sure, but baking is where I really enjoy being in the kitchen. Generally baking is required for some type of bread or dessert recipe. And I’m a huge fan of both. 😉 (That’s probably the real reason why I love to bake!) So when I stumbled upon this fall brioche recipe in the Santa Barbara airport, I had to make it! Although I did tweak a few things to make it a tad bit more fallish.

And with the cooler weather approaching, now it’s the perfect time to gather up some delicious fall recipes to try! 

Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be favorite in your home!

And speaking of fall recipes, I have a ton to share with you today. I’ve teamed up with Krista from The Happy Housie and many other fabulous bloggers to share some seriously scrumptious food. 

I’ll share those with you a little later. First, let me tell you all about this fall brioche. 

What’s A Brioche?

Brioche (pronounced bree-aash) is french for a slightly sweet bread made with a rich yeast dough.  It’s enriched with lots of butter and egg yolks. These ingredients give the bread a very fine, very soft crumb and an almost flaky like texture. 

Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be favorite in your home!

Brioche is often used in sweet dishes, which gives the perception that the bread is sweet. Actually, this type of bread does not usually contain much sugar at all. The reason it is featured in sweet dishes is because of its rich texture and buttery flavor. 

The Secret Ingredient

What gives this fall bread all that pretty yellow color? It’s sweet potatoes! You didn’t see that comin’ did ya? That gorgeous color just screams fall. 

Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be favorite in your home!

Now you may be wondering what’s the swirl in the middle of this fall brioche? That right there, is the best part!

Streusel For The Win

Swirled in the middle of this brioche is an orange-cinnamon streusel. It’s a flavorful mixture of pecans, orange zest, sugar, cinnamon and drizzled butter. It gives the bread a nice little extra crumbly, crunch. And it adds just the right amount of sweetness too.

Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be favorite in your home!

All combined together, this fall brioche is simply perfect! 

So when those fall temps start to dip and you’re craving something warm to bake, I hope you will give this recipe a try. It’s a little more work than most of the recipes I share with you. But in my opinion, the extra effort and time is TOTALLY worth it! 

DON’T FORGET TO PIN IT!

Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be favorite in your home!
Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be favorite in your home!

Fall Brioche with Orange-Cinnamon Streusel

Yield: Makes 2 (9x5-inch) loaves
Cook Time: 45 minutes
Total Time: 45 minutes
Welcome the new season with a delicious fall brioche. This brightly colored bread is sure to be favorite in your home!

Ingredients

  • 2 small sweet potatoes
  • 1/2 cup warm water
  • 1/4 cup, 1/2 cup plus 1/3 cup of granulated sugar, divided 
  • 3 tablespoons active dry yeast
  • 7 1/2 cups all-purpose flour, divided
  • 5 large eggs, divided
  • 4 teaspoons kosher salt, divided
  • 1 cup unsalted butter, softened
  • 1 cup finely chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 3 tablespoons orange zest (about 1 orange)
  • 1/2 teaspoon cinnamon
  • 1/2 unsalted butter, melted

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Scrub sweet potatoes, pat dry, and pierce several times with fork. Place on prepared sheet.
  3. Bake until tender about 1-hour. Let cool, then peel and mash potatoes. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, stir together 1/2 cup warm water, 1/4 cup granulated sugar and yeast by hand. Let sit until mixture is foamy, about 10 minutes.
  5. Add 1 1/3 cups flour and 1 egg; beat at low speed until smooth, about 2 to 3 minutes. Cover and let rise in a warm, draft-free place until doubled in size, about 30-45 minutes.
  6. Add sweet potato puree, 4 1/2 cups flour, 3 eggs, 1/2 cup granulated sugar, and 3 teaspoons salt; beat at low speed until combined. Increase mixer speed to medium, and beat until until dough is smooth and elastic, about 2 to 3 minutes. With mixer running, add softened butter, 1 tablespoons at a time.
  7. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, about 2 hours.
  8. In a medium bowl, whisk together pecans, brown sugar, zest, remaining 1 2/3 cups flour, remaining 1/3 cup granulated sugar, 1/2 teaspoon cinnamon, and remaining 1 teaspoon salt. Drizzle with melted better and stir until combined and desired consistency is reached.
  9. Spray 2 (9x5-inch) loaf pans with cooking spray; line with parchment paper.
  10. Turn out dough onto a lightly floured surface. Punch down dough and divide in half. Loosely cover and let rest for 10 minutes.
  11. Roll half of dough into a 16x9 rectangle. Sprinkle with one-fourth of the streusel. Starting with one short side, roll up the dough, jelly roll style, and pinch the seams to seal. Place dough seam side down in one prepared pan. Repeat with remaining dough one-fourth of streusel. Cover and let rise in a warm, draft-free place for 30-45 minutes
  12. Preheat oven to 350 degrees.
  13. In a small bowl, lightly whisk remaining 1 egg. Brush loaves with egg wash and then sprinkle with remaining streusel.
  14. Bake until golden brown and an instant-read thermometer inserted into the center reads 190 degrees, about 45 minutes to one hour. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

 More fall recipes you will love….

Today I’m joined by a talented group of blogging friends who are also sharing their Fall Recipe ideas with you! Just click on the links below the images to be taken to see their full post…

Instant Pot Split Pea & Ham Soup at The Happy Housie
Chicken Tortellini with Pumpkin Alfredo at Grace In My Space
Tomato and Goat Cheese Dip at My Sweet Savannah
French Onion Soup in a Breadbowl at My UnCommon Slice of Suburbia
Chicken Lasagna Soup at The Handmade Home

Easy Overnight Breakfast Casserole at The Turquoise Home
Butternut Squash & Sundried Tomato Frittata at Cassie Bustamante
Pumpkin Spice Granola at Craftberry Bush
Saskatoon Berry Muffins at Love Create Celebrate
Quick Sugar Free Applesauce at Aratari at Home

Mason Jar Pumpkin Pies at Modern Glam
Easy Pumpkin Dip at She Gave it a Go
Fall Brioche at Inspiration for Moms
Baked Apple Cider Donuts at Paint Me Pink
Instant Pot Pumpkin Applesauce at Cherished Bliss

Pumpkin Spice Granola at Zevy Joy
Plum Frangipane Dessert at Satori Design for Living
Pumpkin Pie Cream Cheese Ball at Tatertots and Jello
Pumpkin Spice Snickerdoodles at The DIY Mommy
Apple Cannon Balls at In My Own Style

5 Minute Flaky Pie Crust at Jenna Kate at Home
Pumpkin Spice Cake with Brown Sugar Glaze at Sincerely, Marie Designs
Pumpkin Cheesecake Swirl Brownies at A Pretty Life
Yummy S’Mores Cheese Ball at This is Our Bliss
Pecan Madeleines at Life is a Party

Keto Low Carb Pumpkin Crisp at Summer Adams Designs
Pumpkin Nutella Swirl Bread at Clean & Scentsible

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