Soft Boil Stories

Tag: brioche bread

  • Cinnamon Babka (Swirled, Buttery, and Absolutely Irresistible)

    Cinnamon Babka (Swirled, Buttery, and Absolutely Irresistible)

    Babka is the queen of sweet breads. Buttery, tender, brioche-like dough swirled with ribbons of cinnamon sugar. It takes time. It takes patience. It’s worth every single minute. Make two. You’ll thank me.

    Ingredients

    Makes 1 loaf.

    For the Dough:

    • 3½ cups (440g) all-purpose flour
    • ¼ cup (50g) sugar
    • 1 packet (2¼ tsp) instant yeast
    • ½ tsp salt
    • 3 large eggs
    • ¼ cup (60ml) warm milk
    • ½ cup (115g) unsalted butter, softened

    For the Cinnamon Filling:

    • ½ cup (115g) unsalted butter, softened
    • ¾ cup (150g) brown sugar
    • 2 tbsp ground cinnamon

    For the Syrup:

    • ¼ cup (50g) sugar
    • ¼ cup (60ml) water

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Whisk flour, sugar, yeast, and salt. Add eggs, warm milk, and softened butter. Knead 8-10 minutes until smooth and elastic.
    2. Cover and rise 1-2 hours until doubled.

    Step 2: Make Filling

    1. Mix softened butter, brown sugar, and cinnamon until smooth.

    Step 3: Roll & Fill

    1. Roll dough into a 10×15 inch rectangle. Spread filling evenly over the surface.
    2. Roll tightly from the long side into a log.

    Step 4: Twist & Pan

    1. Cut the log in half lengthwise. Twist the two halves together (cut sides facing out).
    2. Place into a greased 9×5 inch loaf pan. Cover and rise 45-60 minutes.

    Step 5: Bake

    1. Preheat oven to 350°F (175°C). Bake 35-40 minutes until golden brown.

    Step 6: Syrup & Serve

    1. While babka bakes, simmer sugar and water until dissolved.
    2. Brush warm babka with syrup. Cool in pan 10 minutes, then transfer to a rack.

    Summary

    Prep Time: 30 min + rises | Bake Time: 40 min | Total: 1 hour 10 min + rises

    Yield: 1 loaf | Difficulty: Medium

    Storage Notes

    Counter (wrapped): 4 days. Freezer: 3 months. Cinnamon babka actually gets better on day two — flavors deepen. Toast slices for maximum enjoyment. Never refrigerate (dries out).

  • Cheese Ensaymada (The Fluffiest, Cheesiest Filipino Brioche You’ll Ever Meet)

    Cheese Ensaymada (The Fluffiest, Cheesiest Filipino Brioche You’ll Ever Meet)

    Ensaymada is what happens when brioche gets a Filipino makeover. Soft, fluffy, coiled into a beautiful spiral, then slathered with butter, showered with grated cheese, and dusted with sugar.

    It’s a labor of love, but that first pull-apart bite—warm, buttery, slightly sweet, salty from the cheese—will make every minute worth it. Perfect with coffee.

    Ingredients

    Makes 12 ensaymadas.

    For the Dough:

    • 4 cups (500g) bread flour
    • ½ cup (100g) sugar
    • 1 packet (2¼ tsp) instant yeast
    • 1 teaspoon salt
    • 4 large egg yolks
    • ¾ cup (180ml) warm milk
    • ½ cup (115g) unsalted butter, softened

    For the Topping:

    • ½ cup salted butter, softened (for spreading)
    • 1½ cups grated cheese (Edesa, sharp cheddar, or queso de bola)
    • ¼ cup sugar (for sprinkling)

    Step-by-Step Instructions

    Step 1: Make the Dough

    1. In a bowl, mix flour, sugar, yeast, and salt. Add egg yolks and warm milk. Mix until shaggy.
    2. Knead for 5 minutes. Add softened butter gradually. Knead 10-15 minutes until smooth and elastic. Let rise 1-2 hours until doubled.

    Step 2: Shape the Ensaymadas

    1. Punch down dough. Divide into 12 balls. Roll each into a long rope (about 15 inches).
    2. Flatten slightly. Spread with softened butter. Roll up into a coil. Place in greased muffin tins.

    Step 3: Second Rise

    1. Let rise 45-60 minutes until puffy.

    Step 4: Bake

    1. Preheat oven to 350°F (175°C). Bake for 15-18 minutes until golden brown.

    Step 5: Top and Serve

    1. While warm, brush generously with softened butter. Sprinkle with grated cheese and sugar. Serve immediately.

    Summary

    Prep Time: 30 minutes | Rise Time: 2-3 hours | Cook Time: 18 minutes

    Total Time: ~3 hours (mostly hands-off)

    Yield: 12 ensaymadas

    Difficulty: Medium (patience required)

    Storage Notes

    Room temp: Keeps 2 days in an airtight container.

    Fridge: Keeps 1 week. Reheat in oven at 300°F for 5 minutes (microwave = rubbery).

    Freezer (unbaked): Freeze shaped coils on a tray, then bag. Thaw overnight in fridge. Proof 1 hour, then bake.

    Freezer (baked, untopped): Freeze up to 2 months. Reheat at 350°F for 10 minutes, then add butter, cheese, and sugar.