Brioche and Puff

Sweet Crack Bread Boule


Use day old Artisan Sourdough Boules to make this delicious, sweet treat to share!

1 VDF #7573 Artisan Sourdough Boule

Honey Butter:

½ cup butter, softened

¼ cup confectioner’s sugar

¼ honey

1 tsp vanilla

Cinnamon Sugar:

1 cup granulated sugar

1 ½ tsp Cinnamon


1 cup Confectioner’s Sugar

2 tbsp milk


Make Honey Butter by whipping softened butter together with Confectioner’s sugar, add honey and vanilla. Set aside. Prepare Cinnamon sugar by mixing sugar with cinnamon. Prepare icing, set aside tightly covered to prevent drying out.

Cut Bread Boule in crosshatch pattern about ½ inch apart and not all the way through to the bottom. Slightly open cuts and spread or brush Honey Butter in between “cracks”. Sprinkle Cinnamon Sugar all over Boule, being sure to get in between the cracks.

Wrap Bread Boule in foil and bake in pre-heated oven 350° for 25 – 30 minutes.

Remove from oven, unwrap and place on serving plate, board or tray. Drizzle with Icing and serve. Pull apart in between cracks or serve with bread knife.