Eggless Cinnamon Swirl Brioche

          This month, for our Eggless Baking Challenge, we had to make Cinnamon Swirl Brioche, suggested by Gayathri. It's a French pastry, very rich from the number of eggs and amount of butter used in making it. This time, I have used orange juice in the place of eggs, I have used orange juice in my cakes, it makes them very airy and light, so I thought that it should work in the brioche too.. I have used only very little of it in the brioche, but still it came out very good. The entire house was filled with the cinnamon flavor and the bread turned out to be absolutely delicious and everybody at home loved it..

Need To Have

• All Purpose Flour/ Maida - 2 and 3/4 cups
• Butter - 2 tablespoons
• Oil - 1 tablespoon
• Honey - 2 tablespoons
• Active Dry Yeast - 2 teaspoons
• Sugar - 1/2 teaspoon
• Milk - 1/2 cup
• Orange Juice - 1/8 cup
• Salt - 1/2 teaspoon

For the Filling

• Demerara Sugar - 1/3 cup
• Cinnamon Powder - 1 tablespoon
• Salt - a pinch

Original Recipe Source : Barbarabakes

Method

          Take the yeast and the sugar in a cup and add 3 tablespoons of lukewarm water and leave it till it foams up, took about 15 to 20 minutes. Beat the butter, oil and honey, then add the flour, yeast and salt.

          Add the 1/2 cup milk and mix it well, then add the orange juice little by little and bring everything together into a sticky dough.

          Leave it covered till it doubles up, I left it for about 21/2 hours. Then punch it down and leave it covered in the fridge, you can use the dough within the next five days. About 1/2 an hour before baking, remove the dough from the fridge and leave it outside.

          Mix the demerara sugar, cinnamon powder and salt and keep. Dusting some flour, roll the dough out in the form of a 14" by 7" rectangle.

          Spread the cinnamon filling on it, leaving a 1" border on the edges. Then roll it tightly, starting on the smaller side.

          Now slice it into half, lengthwise and place it with the cut sides up. Pull the edges slightly on both sides and start braiding it, placing the cut side up across and pinch the ends together.

          Place the braided dough in a greased loaf pan and cover it with a cling foil and leave it to rise. I left it for 3 hours. Then bake it at 180 C for about 35 to 40 minutes. Remove, cool it slightly, remove from the pan and let it cool completely, then slice it and serve.

Note
The time taken for the dough to rise depends upon the surrounding temperature, takes anywhere between 11/2 hours to 3 hours.
The original recipe uses 1/2 cup butter for the amount of flour taken, I have reduced it, also I have used demerera sugar in the place of confectioners sugar in the filling.