Tear and Share Brioche Bread Recipe
Our Tear and Share Brioche Bread recipe is a sophisticated spin on monkey bread that tastes even better than it looks! Lightly sweetened brioche is layered with a simple prune jam, then twisted into a gorgeous star bread. If you’re looking for a holiday dessert that’s sure to impress your friends and family, look no further!
What is brioche bread?
Brioche is a buttery, soft, lightly sweetened bread. It’s originally from France, and pronounced “bri-yosh”. Brioche is super versatile. Try serving your burgers on brioche buns, or using it to make French Toast!
How to make this Tear and Share Brioche Bread recipe
If you’ve ever made homemade bread or pizza dough, the first part of this brioche bread recipe is pretty straightforward. Make a batch of dough, let it rise overnight or for at least seven hours. While the dough is rising, make your prune purée. After your dough has risen, divide it into four sections. Roll each of your four sections into a circle. Spread a layer of prune purée on to the first dough circle, and then layer the second circle on top. Spread the second layer with prune purée and layer the third dough circle on top. Finally, spread prune purée on your third dough circle and place the fourth and final round on top.
How to twist the brioche bread into a star shape
Now for the fun part – twisting your layers of brioche + prune jam into star bread!
Start by placing a small cup in the center or your dough circle. You’ll leave this area uncut.
Then, use a knife to cut the circle into quarters. Next, cut each quarter in half, and then repeat a final time. You should end up with sixteen sections, and a small circle in the middle that’s been left undisturbed.
Take two sections, and twist them together twice. Then, pinch the sections to seal them together. Repeat this in a clockwise fashion until you’ve made your way around the entire dough circle.
We know…it sounds confusing but it’s easier than it looks. Check out this helpful tutorial.
Our friend Britney from Britney Breaks Bread also made an incredible star bread using California Prunes. She shared this video to help explain the twisting process. Check it out!
Tear and Share California Prune Brioche
Ingredients
- 150 g California Prune purée
- 500 g strong bread flour
- 5 g salt
- 40 g sugar
- 100 ml warm milk
- 40 ml warm water
- 2.5 tbsp dry fast acting yeast
- 5 eggs
- Plus 1 egg to glaze
- 250 g unsalted room temperature butter
Instructions
- In a free-standing mixer with a dough hook, mix the flour, salt, sugar and yeast. In a separate bowl, mix the eggs. Gradually add the eggs to the dry ingredients and mix together until a ball has formed. 4-5 minutes.
- Add butter, a little at a time and mix for 3-4 minutes until completely combined. Lightly grease a large bowl, place the dough inside, and cover tightly with plastic wrap. Store in the fridge to proof for at least 7 hours or overnight. Once rested, cut the dough into 4 equal pieces.
- Knead the dough for a couple of minutes and roll one section into a circle roughly the size of a dinner plate. Place the rolled-out dough on a baking sheet lined with parchment paper. Spread a thin layer of California Prune puree on the dough. Roll out the remaining pieces of dough and repeat the process.
- After the last layer is placed on top, use the parchment paper to slide the stack onto a large cutting board.
- To make the star shape, you need to cut the brioche. Start by making 2 cuts on the edge of the brioche opposite each other through all 4 layers, so you end up with about a 2 inch (5 cm) section in the center of the brioche that remains uncut.
- Then cut each half again, cutting through the layers but keeping the 2 inch (5 cm) area in the middle uncut. You should have now cut it into quarters with an uncut circle in the middle.
- Cut each quarter in half again through all 4 layers but leaving the uncut circle in the middle.You will now have eight sections. Cut each of these in half so you have 16 sections with the uncut middle circle.
- (Tip: Before you start cutting, place a 2 inch (5 cm) diameter bowl in the middle of the brioche and cut the sections from the bowl outwards to the edge, always making sure the middle circle remains uncut.)
- To twist the sections, take 2 sections at a time and twist them twice outwards then pinch the ends together to seal. Twist all of the sections until you end up with a star shape.
- Place the brioche back on the baking tray and cover with lightly oiled foil to prevent it from sticking and allow to proof tor the second time in a warm place for around 2 hours.
- Preheat oven to 350°F (180C) and cook for 25-30 minutes. It should be a lovely golden color when finished. If it is coloring too much, lightly cover the top with foil.
- Remove from the oven and allow to cool for 10 minutes before tearing off.
Notes
Nutrition
If you loved our Tear and Share Brioche Bread, try Britney’s version next!
Soft and Buttery Prune Starbread
How gorgeous is this Prune Starbread? Our friend Britney filled buttery dough with a luscious prune butter and then twisted it into an intricate star pattern. And yes, it tastes as good as it looks.
More decadent desserts starring California Prunes
Buttery Prune Danishes
If you’ve never tried a prune danish, you’re missing out! We’re obsessed with this flaky, buttery from Displaced Housewife.
Prune Pinot Jam
Our friend Sarah‘s Prune Pinot Jam is a delicious addition to a charcuterie board. It’s also an excellent way to upgrade your toast, porridge or bruschetta!
Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.
Like what you see? Be sure to follow California Prunes on Facebook, Instagram, Pinterest and Twitter for more delicious recipes!