Modern Baker: Cinnamon Raisin Breakfast Ring

      The eleventh recipe I made from the Yeast-Risen Breads section of The Modern Baker  by Nick Malgieri, was the one for Cinnamon Raisin Breakfast Ring, on page 99.  I didn't have any raisins, it was a snowy day, so I opted to stay in and just skip the raisins in the recipe this time.   (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      The ingredient list for the dough:  all-purpose flour, yeast, milk, butter, sugar, salt, and eggs.  The ingredient list for the filling:  butter, brown sugar, cinnamon, raisins (which I left out this time), and pecans. 

      Basically you make a brioche dough with this, then roll it out like you would for cinnamon rolls, spread on the filling, raisins (if using), and nuts.  After you spread all that around, you roll it up and once it is in a coil, you circle it around and join the ends.  At this point you scissor snip 11 cuts and fan them out a bit, let rise, and then bake.  Wow does this smell wonderful when it is baking!
      The book recommends dusting with powdered sugar, which sounded nice, but I knew the guys would be wanting frosting on it, like a cinnamon roll, so I did that instead.  I was right, they did, and it was delicious.  Definitely a repeat. 

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.