Mummy Bread

I feel like it is especially important this year to do more seasonal activities to help the year have a bit more order and fun. (Yes, order and fun can go together.) So, seeing mummy bread was perfect. It was something fun to make, but also something different. The bread turned out so fluffy and almost like a Danish because of the glaze.

If you need an inside view:

For all of the richness of the dough, it was so fluffy and light. Not like milk bread, but still perfect as a brunch-style treat.

Directions for Mummy Bread

Adapted from Something Swanky

  • 1.5 pounds brioche dough
  • 1/4 cup (1/2 stick) butter or substitute, melted, divided
  • 1/4 cup light brown sugar
  • 1-1.5 teaspoons ground cinnamon
  • Raisins (optional)
  • 1-3 Tablespoons milk (or a substitute)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla paste or extract

Begin by rolling out the dough into a rectangle about 1/4 inch in thickness. Put the dough onto a parchment paper-lined baking sheet.

Then, picture the dough in long thirds; spread the center rectangle of the dough with about half of the melted butter (use enough to spread it over). You want to leave the sides to cut thin strips. Before you cut the strips, sprinkle enough brown sugar to do a light coating over the butter, and then sprinkle cinnamon (more if you like it stronger) on top of that.

Now, cut strips about 1/2 inch thick going into the middle where the butter is. You want an even amount of strips on each side. Take a strip at the top, and fold it over slightly diagonal. Take a strip from the other side and wrap it over. Keep going, alternating down to make the mummy wrapping. You can put raisins at the top for eyes, or add them in later if you wish. (You can also add raisins in the middle if you had wanted them.)

Lightly cover the dough and let it rest for 30 minutes. Preheat the oven to 350 degrees.

When the dough is ready, brush a little more of the melted butter on top and then bake it for about 30 minutes until it is lightly browned.

When the bread is ready, take the remaining butter, and add 1 Tablespoon of milk, the powdered sugar, and the vanilla. Whisk it together until smooth. If it is too runny, add more sugar. If it is too thick, add more milk. You want it to be a bit of a thick glaze to spread on the bread.

Brush it all on top, then let it rest for 5 minutes before slicing and serving.

Directions for Mummy Bread (without pictures)

Adapted from Something Swanky

  • 1.5 pounds brioche dough
  • 1/4 cup (1/2 stick) butter or substitute, melted, divided
  • 1/4 cup light brown sugar
  • 1-1.5 teaspoons ground cinnamon
  • Raisins (optional)
  • 1-3 Tablespoons milk (or a substitute)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla paste or extract

Begin by rolling out the dough into a rectangle about 1/4 inch in thickness. Put the dough onto a parchment paper-lined baking sheet.

Then, picture the dough in long thirds; spread the center rectangle of the dough with about half of the melted butter (use enough to spread it over). You want to leave the sides to cut thin strips. Before you cut the strips, sprinkle enough brown sugar to do a light coating over the butter, and then sprinkle cinnamon (more if you like it stronger) on top of that.

Now, cut strips about 1/2 inch thick going into the middle where the butter is. You want an even amount of strips on each side. Take a strip at the top, and fold it over slightly diagonal. Take a strip from the other side and wrap it over. Keep going, alternating down to make the mummy wrapping. You can put raisins at the top for eyes, or add them in later if you wish. (You can also add raisins in the middle if you had wanted them.)

Lightly cover the dough and let it rest for 30 minutes. Preheat the oven to 350 degrees.

When the dough is ready, brush a little more of the melted butter on top and then bake it for about 30 minutes until it is lightly browned.

When the bread is ready, take the remaining butter, and add 1 Tablespoon of milk, the powdered sugar, and the vanilla. Whisk it together until smooth. If it is too runny, add more sugar. If it is too thick, add more milk. You want it to be a bit of a thick glaze to spread on the bread. Brush it all on top, then let it rest for 5 minutes before slicing and serving.

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