10/05/2026
THE PERFECT SPIRAL IS HERE 🌀🍞 From 10/2–10/8, stop by Bakery + Cafe for a FREE Perfect Spiral Cinnamon Swirl loaf, courtesy of Betterment. While supplies last! Offer details: betterment.com/bread Can’t make it to Flour? Their co-founder and legendary baker, Joanne Chang, shared the full recipe so you can make your own at home. 👇 If you do, tag me + We want to see it! THE PERFECT SPIRAL 🌀🍞 Makes 2 large loaves BRIOCHE • 245g all-purpose flour • 300g high-gluten bread flour • 2¼ tsp active dry yeast • 65g sugar • 2½ tsp kosher salt • 120g cold water • 4 large eggs • 255g unsalted butter, room temp Add everything except butter to a stand mixer with a dough hook. Mix on low 3–4 min until combined, then another 3–4 min. Slowly add butter and mix on low ~10 min, scraping bowl as needed. Mix on medium ~15 min until sticky, soft + shiny. Turn mixer to medium-high and mix until dough comes together and stretches when you pull it, another 1-2 min. Cover with plastic wrap and refrigerate at least 6 hours or overnight. CINNAMON SUGAR • 115g unsalted butter, softened • 275g light brown sugar • 1½ tsp cinnamon • ¼ tsp kosher salt • 55g unsalted butter, melted MAKE THE LOAVES Divide brioche in 2. Roll each into a 9" × 12" rectangle, ~¼" thick. Spread each with half the softened butter. Mix brown sugar, cinnamon + salt. Reserve 2 tbsp. Divide the rest between dough and sprinkle evenly. Tightly roll each rectangle from top to bottom. Trim ends. Spray two 9” x 5” loaf pans. Cut each log into 10 thin slices and arrange in pan, 10 slices per pan side by side. Cover + proof ~2 hours at warm room temp, until puffy and risen to the rim. Bake at 350°F for 30–35 min, until golden. Cool, brush with melted butter + sprinkle with reserved cinnamon sugar. Slice & enjoy! 🌀 Store tightly wrapped at room temp for up to 3 days.
