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“A Moroccan - inspired coiled brioche dough made with a cinnamon, honey and orange-blossom water butter is filled with a swirl of honeyed cranberries and pecans.”
1 large loaf

Ingredients Nutrition


  1. In the bowl of a stand mixer fitted with the dough hook, whisk together the dry ingredients.
  2. Add the sourdough starter and flavourings, mixing well.
  3. Add the eggs, one at a time, mixing in well.
  4. Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes.
  5. Cover and let rise until puffy, about 1 ½ hours.
  6. Filling and Assembly:
  7. Line a greased 10” springform pan with parchment and dust the bottom with semolina flour.
  8. Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes.
  9. Meanwhile, combine craisins, pecans, honey and egg white.
  10. Sprinkle the surface of the dough with the filling mixture.
  11. Beginning with a long edge, roll the dough into a log.
  12. Spiral the log into pan or other deep, round pan, tucking the end into the middle.
  13. Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours.
  14. Heat the oven to 350°F.
  15. Brush the risen loaf with the egg wash.
  16. Bake 45 to 55 minutes, until its internal temperature is at least 190ºF on an instant-read thermometer. Check after 20 minutes and tent with foil if it's browning too quickly.
  17. Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely.

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