Christmas Cranberry Cinnamon Brioche

Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing.The word brioche first appeared in print in 1404, and this bread is believed to have sprung from a traditional Norman recipe. It is argued that brioche is probably of a Roman origin, since a very similar sort of sweet holiday bread is made in Romania... It is often served as a pastry or as the basis of a dessert, with many local variations in added ingredients, fillings and toppings. Here i used dry cranberries n cinnamon powder to this brioche to make them more flavoursome..actually i want to prepare as swirl brioche but at last i added few cranberries to make them more delicious...

2cups All purpose flour +1/2 cup of flour
1/2cup Lukewarm Milk
2tbsp Sugar
2tsp Active dry yeast
1/4tsp Salt
1/2cup Butter ( room temperature)
1no Egg
1/4cup Dry cranberries
2tsp Cinnamon
1tsp Butter( melted)

 Add the active dry yeast to the lukewarm milk n let them sit for 5 minutes..Take a large bowl, add the all purpose flour, sugar n salt...now add egg , butter n foaming yeast..mix everything well with ur fingers, they will be very sticky..dust the dough with the flour n knead them for a while until they turn soft.. keep this soft dough in a warm place for an hour r until they double the volume...

Knead again for a while...add the cinnamon powder to the melted butter n keep aside..also add the cranberries to the dough n knead for few minutes until they get well mixed..dust again n flatten the dough..spread the cinnamon-butter mixture over the dough..roll them as cylinder..u can bake them directly now r else can arrange them in a loaf pan r in a cake mould..here i used savarin cake mould..brush the unbaked brioche with cinnamon-butter mixture r else with beaten egg..just springle few cranberries too..Let them sit again for few minutes until they raise a bit in a warm place..Preheat the oven to 350F..

Arrange the mould in the middle rack of the oven n bake them for 30minutes r until they turn brownish..Keep aside n let them cool for few minutes..

Just springle powdered sugar over the brioche n serve them with any choice of spread!!!!