Streusel Brioche

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There is simply nothing more soul-satisfying with which to start the day than this cinnamon-imbued brioche. Everyone adores the springy crumb and the delectable yeasty buttery flavor.
Streusel brioche is easy to make. And since it freezes well, it can be baked several weeks ahead and frozen. Thawed overnight at room temperature and warmed briefly before serving, it tastes as fresh as if it had just come out of the oven.

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  • 12

Ingredients

  • BRIOCHE DOUGH:
  • 2 1/2 tablespoons water
  • 3 tablespoons sugar
  • 2 packed teaspoons fresh yeast or 1 1/2 teaspoons dry yeast (not rapid rise)
  • 1 1/2 cups unsifted bread flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 large eggs cold
  • 10 tablespoons unsalted butter (must be very soft)
  • STREUSEL FILLING:
  • 1/2 cup golden raisins
  • 2 tablespoons light rum
  • 1/4 cup boiling water
  • 1/4 cup (firmly packed) brown sugar
  • 1 tablespoon sugar
  • 2 teaspoons cinnamon
  • 1/2 cup pecans, finely chopped
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons milk
  • EGG GLAZE:
  • 1 large egg yolk lightly beaten with 1 1/2 teaspoons heavy cream
  • APRICOT GLAZE:
  • 1/4 cup melted and strained apricot preserves

Preparation

Step 1

DAY BEFORE
MAKE THE SPONGE:
When using yeast, always begin by proofing it to make sure it is alive. If using fresh yeast, smell it to be sure it doesn't have a sour odor. To proof the yeast, use warm water (hot water will kill it). In a small bowl, combine the 2 1/2 tablespoons water (ideally a tepid 100 degrees if using fresh yeast; a little warmer, 110 degrees for dry yeast), 1/2 teaspoon of the sugar and the yeast. If using fresh yeast, crumble it a little while adding. Set aside in a draft-free spot for 10 to 20 minutes. By this time, the mixture should be full of bubbles. If not, the yeast is too old to be useful.
Place 1/3 cup of the flour and 1 egg in a food processor (preferably with the dough blade) and process a few seconds until mixed. Add the yeast mixture and stir with a rubber scraper until smooth. Sprinkle in the remaining flour over the mixture, but do not mix it in. Cover and let stand for 1 1/2 to 2 hours.

KNEADING THE DOUGH
Add the remaining sugar, salt and remaining 2 cold eggs and process 1 1/2 minutes or until the dough is smooth, shiny and cleans the bowl. Let rest 5 minutes with the feed tube open. Add the butter in 2 batches and process for 20 seconds after each addition or until incorporated. (The butter must be soft so as to not overtax the motor of the processor. If the processor should stall, let it rest for 5 minutes.*

FIRST RISE
Scrape the dough into a lightly buttered bowl. It will be very soft and elastic. Sprinkle lightly with flour to prevent a crust from forming. Cover the bowl tightly with plastic wrap and let the bowl rise in a warm place (80 degrees but not above - the yeast will develop a sour taste) until double in bulk, about 2 hours. Refrigerate for at least 30 minutes to 1 hour. Deflate the dough by gently stirring it and refrigerate for another hour.

REDISTRIBUTE THE YEAST
Butter either a large brioche pan or an 8-inch cake pan or an 8-inch springform pan.
Turn the dough onto a lightly floured surface and gently press it into a rectangle. Fold the dough into thirds (as in folding a business letter) and again press it out into a rectangle, lightly flouring the surface as needed to prevent stickiness. Fold it again into thirds and dust it lightly with flour on all sides. Wrap it loosely but securely in plastic wrap and then foil and refrigerate for 6 hours or up to 2 days to allow the dough to ripen and harden.

TO MAKE THE STREUSEL FILLING
In a small heatproof bowl place the raisins and light rum. Add the boiling water, cover and let stand for at least 1 hour. When ready to fill the dough, drain the raisins. Use your fingers to blend all ingredients except the butter and milk.
The dough will have expanded. Gently deflate it by kneading lightly with floured hands. Roll it out on a heavily floured surface into an 18-inch by 8-inch rectangle. Brush with the melted butter, sprinkle with the streusel and raisins and roll up from the a short end, brushing off the excess flour as you go.
Use a sharp knife or string to cut the roll into 4 pieces if using a brioche mold, 8 pieces if using a cake pan. Stand the slices cut ends up and down, wedging them into the pan and brushing between them with the milk so they will adhere well during baking.

BAKING
Let rise for 1 to 2 hours (fresh yeast rises faster) or until the dough comes to the top of the mold and is very light.
Place a foil-lined baking sheet in the oven and preheat to 425 degrees. (The hot baking sheet will boost the "oven spring" of the brioche; the foil will catch any bubbling caramelized sugar.)
Brush the brioche with the egg glaze, being careful not to drip any on the side of the pan or it will impede rising.
Place the brioche on the hot baking sheet and bake for 5 minutes. Lower the heat to 375 degrees and bake for 20 to 25 minutes or until a wooden skewer inserted into the center comes out clean. Cover loosely with foil after 10 to 15 minutes or when the crust starts to darken.
Unmold onto a wire rack and reinvert to cool top side up. For a glistening surface, brush will the apricot glaze.

POINTERS FOR SUCCESS
Use bread flour. Do not use rapid-rise yeast. Be sure the yeast is active. Do not allow the rising dough to be in an area over 80 to 85 degrees. Do not allow the dough to rise more than recommended amounts or it will weaken the structure. Do not deflate the dough before chilling or the butter will leak out. If this should happen inadvertently, chill the dough for 1 hour and then knead the butter back into the dough.

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