Baked, puffed, and chewy, our giant bread topped with a montage of cream cheese is inspired by those sold at Mrs. Prezel cake in Cape May, New Jersey.
- Ingredients :
+Brioche dough
° 450g (3 cups) unbleached all-purpose flour
° 1/4 cup (55 g) sugar
° 7.5 ml (1 1/2 teaspoon) instant yeast
° ½ teaspoon (2.5 ml) salt
° 150 ml (2/3 cup) lukewarm water
° 2 eggs
° 280 g (1 1/4 cup) soft unsalted butter
° 140g (2/3 cup) packed brown sugar
° 15 ml (1 tablespoon) ground cinnamon
+caramel
° 60 ml (1/4 cup) cream 35@ g (3 tablespoons) brown sugar
° 15 ml (1 tablespoon) corn syrup
° 30 ml (2 tablespoons) unsalted butter
+frosting (optional)
° 115 g (4 oz) soft cream cheese
° 30 ml (2 tablespoons) soft unsalted butter
° 130 g (1 cup) icing sugar
- Preparation :
Brioche dough
In a stand mixer using a dough hook, or in a bowl using a wooden spoon, mix the flour, sugar, baking powder, and salt. Add water and eggs. Mix until dough forms.
Stir in 170 g (3/4 cup) of butter and knead the dough for 5 minutes with an electric mixer or on a floured work surface. The dough becomes soft and a little sticky. Place the dough in a clean bowl greased with a little oil. Cover it with a clean, damp cloth or plastic wrap. Leave in a warm, humid place for 1 hour and 30 minutes, or until dough doubles in size.
In a bowl, mix brown sugar with cinnamon. Butter a 33 x 23 cm (13 x 9 inch) baking dish.
On a floured work surface, roll out the dough to form a 50 x 30 cm (20 x 12 in) rectangle. Spread the remaining amount of butter over the dough and cover with the brown sugar mixture. Roll the dough loosely from the shorter side into a 30cm cylinder like a roll cake. Cut into 8 slices.
Spread the cut slices up into the pan without touching each other. Cover with plastic wrap and let swell in a warm, humid place for an hour or until doubled in size. At this point, the dough can be refrigerated for up to 12 hours. If the dough is refrigerated, allow it to cool for 30 minutes before baking.
caramel
Meanwhile, using a pencil, draw a 12 by 6 inch (30 by 15 cm) rectangle on parchment paper. Turn the paper over.
In a small saucepan, bring the cream, brown sugar, and corn syrup to a boil. Cook over low heat until mixture turns amber, about 4 minutes. Take off the fire. Mix the butter, stirring with a wooden spoon.
Pour the caramel into the rectangle on the paper. Place another parchment paper on top. Using a rolling pin, roll the caramel between the sheets to make a rectangle the same size as the one drawn on the paper. Leave it to freeze. Remove the top sheet. Cut the caramel into 8 squares.
Place the grill in the middle of the oven. Heat the oven to 180°C (350°F).
Place a square of caramel on each brioche. Bake for 25 minutes or until golden brown. Let it cool on the rack.
frosting (optional)
In a bowl, beat cream cheese and butter with an electric mixer. On low speed, gradually stir in the powdered sugar until the frosting is smooth and creamy. Spread the garnish on the bread as desired. Cakes are better on the same day.
Enjoy !
