Sometimes, I have gaps in my filled brioche--the same issue which this article addresses for cinnamon breads. I have tried the tricks listed here--with some success. In particular, using a bit of egg-wash helps, as does the addition of starch.

I am leery of additives and sugar-substitutes. That said, with moist fruit-fillings a few pinches of xanthan gum may help. It also occurs to me to experiment with erythritol which--unlike "regular sugar"--is NOT hygroscopic. Would this skirt the moisture issue and, thus, reduce gaps? Has anyone tried this? Any thoughts?

Thanks,

• Reply