One9¾ by 4 inch high round loaf
This is a stunning new spin on brioche shaping. The technique was introduced to me via The Fresh Loaf, a web forum for amateur bread bakers. The original recipe was for a bread from the Caucasus with a savory filling, but as you can see, the technique works for shaping any kind of bread. Cinnamon sugar makes a beautiful design inside the brioche and is perfect for breakfast or a holiday brunch.