Honey Cinnamon Brioche
Honey adds an earthy sweetness and additional moisture to the traditional brioche loaf.
Bread and Honey
Honey Cinnamon Brioche
Growing up, I had a neighbour who made remarkable bread. Ingrained in my memory is the time she borrowed a few eggs, only to return the favour with a golden loaf of brioche. Its rich flavour and lacy texture were a stark contrast to the heavy rye I was accustomed to and so, brioche naturally became my new favourite.
In the culinary world, brioche is a type of “viennoiserie”—the term for yeasted, pastry-like breads. While variations of this French classic exist, brioche is essentially a standard bread dough enriched with plenty of butter, milk and eggs. These ingredients create a final loaf with buttery flavour, a delicate crumb, and a thin golden crust—all characteristics of good brioche.
Honey can further enrich brioche with a mild, earthy sweetness and added softness. Monofloral honey can add a unique, bloomy hint to your bread—think blackberry, rosemary or lavender. There are many types of honey, but for the best flavour, be sure to source a quality one and avoid products cut with corn syrup.
Homemade brioche may seem a laborious endeavor, but your persistence will be rewarded when you breathe in the comforting aroma and taste this freshly baked bread this winter.
Brioche is best eaten the same day it’s baked; however, leftovers can be made into exemplary French toast.
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