Eggless Cinnamon Swirl Brioche

One more baking event i have missed during my stay in India was Baking Eggless,a monthly event owned by Gayathri. For this month's Baking Eggless challenge, Gayathri chosed egg over loaded cinnamon swirl brioche from Barbara Bakes. Yes this brioche goes for 8 large eggs which i cant imagine in my baking, thank god i didnt broken my head to find out an alternative replacement for eggs. I replaced the eggs with custard powder and silken tofu, both worked wonder in this brioche and this fabulous bread turned out extremely spongy, delicious with a wonderful cinnamon flavour.

Bread making at home is an art and its definitely a stress buster,i seriously missed baking bread at home since three months and finally am enjoying baking variety of breads since a week at home. Thanks to each and every baking events going around in this virtual world. My kids are nt that much fan of cinnamon bakes, so i deduced the quantity of the ingredients than the original recipe went for. But seriously i regret for it, for my surprise my kids enjoyed thoroughly this bread with their cup of milk for their evening snacks.Thanks Gayathri, this challenge is seriously very interesting and i loved baking this fantastic brioche.

2+1/2cup Bread flour
2tbsp Custard powder
1/4cup Silken tofu
30grms Butter (room temperature)
1tsp Instant yeast
1/4tsp Salt
2tsp Sugar
3/4cup Lukewarm milk

For Filling:
1tbsp Confectioner's sugar
1tbsp Demerara sugar
1tbsp Cinnamon powder

Put the yeast,sugar,flour,butter,silken tofu,custard powder,salt in a bowl of processor,pulse a couple of times to mix well.

Add in the lukewarm milk and knead until you get a soft elastic dough.

Remove the dough from the processor and shape it round, arrange in a greased bowl and let it sit until they double their volume (it may take an hour).

Now you can keep the dough in fridge for later use.

While baking the bread, grease a loaf pan generouly and keep aside.

Roll the dough as 7by18 inch rectangle.

Use a spray bottle, lightly spray the top of the dough with water and sprinkle the filling leaving a 1/4inch border.

Tightly roll the dough lengthwise as a cylinder, let it rest for 10minutes.

With a knife or a scraper, cut the loaf in half lengthwise.

Gently stretch each half,pinch the two ends of the dough together and braid the dough by laying the left piece over the right keeping the pieces of the dough tightly twisted, pinch the ends together.

Transfer the loaf to the already prepared loaf tin.

Cover the pan with a plastic wrap and allow to rise until double.

Preheat the oven to 350F, bake the bread for 20minutes until the crust is golden brown.

Let the loaf gets cool for few minutes, slice the bread as you desire after two hours.

Enjoy with your favourite drink.