Cinnamon Raisin Breakfast Ring
Post by Renee.
This became coffee cake #4. It only received 1 vote, but it wasn’t because it was bad. It just isn’t a classic coffee cake so people voted for other cakes.
It was fun to make! Malgieri says to prepare the brioche dough through step 6, but that’s after the braiding. I’m betting he meant step 4 because why would I braid the dough and then form it back into a ball and refrigerate it? Watch out for this if you’re going to make this one.
I pressed out the dough, spread on the cinnamon sugar filling, raisins, and pecans. As most of you know, I hate fruit- particularly raisins- in my bread. Since I was making this for a party I decided to keep the raisins in. Perhaps my guests would like them.
I love pictures in cookbooks. They help me understand what to do. I had to reread step 6 three times and then I called my husband in to help walk me through it. (I’m not always the best as reading spatial instructions.) A few pictures there really would have helped me. Luckily, my husband is good at spatial instruction. I think I did it right.
The final rise took quite a long time- over 2 hours. It was a hectic day so it wasn’t a huge deal that it didn’t go in the oven until 8:30pm (it was meant for the next day anyway) but you know how a watched pot doesn’t boil- well, watched bread doesn’t rise! I wonder if my yeast went bad or something because it just sat there forever.
There was plenty of butter in the ring! Check out the edge of my baking sheet after baking.