Indulge in this divine Brioche Bread Ring. Be delighted by the soft and buttery brioche that is beautifully assembled and filled with honey stung cream cheese filling, drizzled with sweet cream sugar glaze and studded with tender-crisp almonds.
Today let’s make brioche (again).
To some of you who frequent the blog, it is easy to realize that this site has quite a number of recipes using brioche dough. And why not? After a long search for a perfect brioche recipe, I have finally found the one and I have been sticking to it ever since.
So now, we have a new recipe variation. Behold the Brioche Bread Ring.
This beautiful assembly of pastry is filled with honey stung cream cheese, which is simply a blend of honey and cream cheese. This filling complements the buttery brioche well because it adds elements of creaminess and a little bit of sweetness to the pastry.
As a finishing touch, the bread is drizzled with a sweet cream glaze and adorned with tender crisp almond slices. In short, this brioche bread is simply amazing.
Beside the fact that it is downright delicious, this pastry is so stunning with it’s elegant ring assembly. But don’t let that intimidate you. It looks so intricate, yes. It looks so artistic, yes. But this brioche bread ring is not as complicated as it may seem and you can execute this well as long as you take your time and let go of any perfection.
So with that said, I would say that this recipe involves two major processes:
- The making of the brioche, and
- The assembly of the brioche bread ring
To make the brioche, you can check out this post to guide you thru the process as I have included step by step photos there. If you have not made brioche before, I strongly recommend that you check that out. Brioche making may seem hard and complicated too. But it is not, really. It is just basically letting the stand mixer do the hard work, and letting the dough rise and rest for long period of times.
To make the brioche bread ring, we are only going to need 1/2 of the brioche dough. The other half can be frozen for up to three weeks. Just wrap it plastic, then wrap again in foil.
At the end of this post, just below the recipe box, I have included a step by step photos for assembling the bread ring.
Pointers for making Brioche Bread Ring:
- The brioche dough should be made at least a day ahead. On the day of making the brioche bread ring, the work flow is simpler because the dough is all ready to be rolled, filled and assembled.
- The honey stung cream cheese filling can be made ahead and refrigerated for up to two days. These make ahead components simplify the process and makes baking a whole lot easier.
To enjoy this treat for breakfast, just wake up earlier in the morning, roll and assemble the brioche dough, let rise and bake. Indulge in this sweet, buttery treat together with your morning coffee.
Brioche Bread Christmas Ring
Brioche Bread Christmas Ring that is beautifully assembled and filled with honey stung cream cheese filling and studded with tender crisp almonds.
For the Brioche (sponge)
- 1/3 cup warm milk 110 F
- 2 and 1/4 tsp active dry yeast
- 1 large egg
- 2 cups all purpose flour
For the Brioche (dough)
- 1/3 cup sugar
- 4 large eggs lightly beaten
- 1 and 1/2 cup all purpose flour
- 1 tsp salt
- 1 and 1/2 sticks unsalted butter at room temperature 6 oz
For the Honey Stung Cream Cheese Filling
- 1 block softened cream cheese
- 5 tbsp. honey
For the Glaze and Toppings
- 1 cup powdered sugar
- 4 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1/4 cup sliced almonds
- 1 egg
- 1 tbsp milk
Make the Brioche Sponge
In the bowl of heavy duty mixer, add the yeast, milk, egg and 1 cup all purpose flour. Mix with a rubber spatula just until combined. Sprinkle the remaining 1 cup of flour over the top as if to cover mixture. do not stir in. Let this stand for about 40-45 minutes. There will be cracks on the flour surface at this point.
Make the Brioche Dough
Add the sugar, salt, eggs and 1 cup of flour to the bowl with the yeast mixture. Using a dough hook, run the heavy duty mixer on low speed for about a minute until the mixture is just about incorporated. Add the remaining half cup of flour and run the mixer in medium speed. Continue to beat, scraping the bowl as needed, for about 15-20 minutes. You will know when the dough is ready if it is coming together in the center of the bowl, and also attaching itself into the dough hook. You should see the dough slapping the sides of the bowl, like it is almost violently throwing itself to the sides white it still clinging and rotating with the dough hook. You should also hear the slapping sounds.
Now add the butter bit by bit. Make sure that the butter is in in room temperature, but not warm or oily. When you add the butter, the dough will fall apart again for a moment. Continue to beat until you hear the slapping sounds again. This should take about 5 minutes or so. The dough is now , once again, clinging together in the center and in the dough hook with the slapping sound. Dough is sticky but shiny at this point.
Place the ball of dough into a greased bowl and cover with a plastic wrap. Let stand in room temperature until the size is doubled, about 2 hours.
After the dough has doubled in size, gently deflate it by lifting and then letting it fall back to the bowl. Cover the bowl again with a plastic wrap and chill in the refrigerator for 6 hours or overnight. The dough will double in size again ( After the long chill, you can now divide the dough in half. You are only going to use 1/2 of the dough for one bread ring. Reserve the other half for future use. You can freeze the dough for up to three weeks, tightly wrapped in plastic and foil).
Honey Stung Cream Cheese Filling
Whisk together honey and cream cheese until smooth. This can be stored and refrigerated for up to two days.
Assemble and Bake the Brioche Bread Ring
Sprinkle a work surface with flour. Take 1/2 of the brioche dough (as we are only going to need half of the recipe as stated above) and roll it out to a rectangle that is 1/4 inch thick. Trim the corners and sides of the rectangle as needed so you have neat straight edges. Spread the cream cheese filling over the surface of the dough. Use a spoon or an angled spatula to make the filling even.
Starting on the long side, roll the rectangle into a tight log. Trim the the two ends of the log so they are straight and even. With your hands, gently squeeze and stretch the log to make it thinner and longer. Put the seam side of the log down against the surface and connect the two ends together to form a circle. Pinch the ends together to seal. Place the dough ring on a baking sheet that is lined with parchment paper. If you feel that the dough is too warm, refrigerate it for about an hour or so just to firm it up again.
Using a sharp knife, cut one inch sections around the circles starting from the outer edge but without cutting all the way through. You have to leave about half an inch uncut on the inside edge of the circle. Now use your hands to fan out the sections: Twist each section to the right so that the left cut side is facing almost up (about ten o clock position). Let this rise for 2 hours.
Pre-heat oven to 350 F. Brush the surface of the assembled dough with egg wash and bake for 15-20 minutes or until the pastry is lightly golden. Transfer the parchment paper to a wire rack and let the pastry cool or be warm before drizzling with the glaze and topping with almonds. (To make the egg wash beat 1 tablespoon of milk with 1 egg).
Make the Sugar Glaze
Whisk together powdered sugar, heavy cream and vanilla until smooth. Pour this over the cooled pastry. Top with sliced almonds.
Assembly of the Brioche Bread Ring
Flour a work surface and roll your brioche dough into a rectangle that is 1/4 inch thick. Trim the edges of the rectangle so that they are neat and straight.
Spread the honey cream cheese on the surface of the rectangle.
Starting on the long side, roll the rectangle into a tight log. Trim the edges so they are straight. Press and squeeze the log to make it thinner and longer so it is easier to shape it into a circle.
Now form a circle from the log by connecting the two ends. Pinch the ends together to seal them close. Important: Transfer this circle into a large baking pan that is lined with parchment paper. You see below, I forgot to transfer the circle to a baking pan before cutting it into sections. I nearly had a heart attack transferring it afterwards because the flaps are so wobbly.
It transferred fine but save yourself from the hassle. Don’t make the same mistakes I did!
Using a sharp knife, cut one inch sections around the outer edge of the circle but leave about half an inch of dough uncut on the inner edge (see photo below).
Fan out each cut section by twisting it it to the right. The left cut end of each section should be somehow facing up. Let pastry rise for 2 hours, covered loosely with plastic wrap. Preheat oven to 350 F. Brush the surface of the dough with the egg wash and bake for 15-20 minutes or until the brioche is light brown. Let pastry cool (or be warm) and drizzle the glaze, then sprinkle almond slices on top.