Introduction

Cinnamon brioches are a delightful treat perfect for breakfast or as a snack. Their soft, fluffy texture combined with the sweet and spicy flavors of cinnamon makes them irresistible. This recipe will guide you through the process of making these delicious pastries at home.

Detailed Ingredients with measures

– 500g of all-purpose flour
– 75g of sugar
– 10g of salt
– 10g of dry yeast
– 250ml of milk
– 100g of unsalted butter
– 2 eggs
– 2 tablespoons of ground cinnamon
– 50g of brown sugar

Prep Time

Preparation of the dough and filling will take approximately 30 minutes.

Cook Time, Total Time, Yield

– Cook Time: 25 minutes
– Total Time: 1 hour and 15 minutes
– Yield: 12 brioches

Detailed Directions and Instructions

Step 1: Prepare the Dough

In a large bowl, combine flour, sugar, salt, and yeast. Mix well to ensure the dry ingredients are evenly distributed.

Step 2: Add Wet Ingredients

In a separate bowl, heat the milk until warm but not hot. Add melted butter and eggs to the milk, mixing until combined. Gradually pour this mixture into the dry ingredients while stirring to form a dough.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.

Step 4: First Rise

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 5: Prepare the Filling

While the dough is rising, mix together brown sugar, cinnamon, and softened butter in a bowl to create the filling.

Step 6: Roll Out the Dough

Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a rectangle approximately 1/4 inch thick.

Step 7: Add the Filling

Spread the filling mixture evenly over the rolled-out dough, leaving a small border around the edges.

Step 8: Form the Rolls

Starting from one long edge, tightly roll the dough into a log shape. Pinch the seams to seal.

Step 9: Slice the Rolls

Cut the log into equal pieces, about 1-2 inches thick, and place the rolls in a greased baking dish.

Step 10: Second Rise

Cover the rolls with a towel and let them rise again for about 30 minutes until they have puffed up.

Step 11: Bake the Rolls

Preheat the oven to 180°C (350°F). Bake the rolls for 25-30 minutes or until golden brown.

Step 12: Glaze (Optional)

If desired, prepare a glaze by mixing powdered sugar with a little milk and drizzling it over the warm rolls once they are out of the oven.

Notes

Note 1: Flour Type

For best results, use all-purpose flour in this recipe.

Note 2: Rising Time

Rising times may vary based on room temperature; ensure the dough has doubled in size for best results.

Note 3: Storing Rolls

Store any leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Note 4: Freezing Rolls

You can also freeze the unbaked rolls after slicing; just thaw and let them rise before baking.

Note 5: Additional Toppings

Feel free to add nuts or raisins to the filling for extra flavor and texture.

Cook techniques

Mixing the Dough

To achieve a perfect brioche dough, mix the ingredients well until a smooth and elastic texture is formed. This ensures that the gluten develops properly, creating a light and airy bread.

Kneading

Kneading is essential to build the structure of the dough. Knead until the dough is soft and elastic. This process will take about 10 minutes by hand or less if using a stand mixer.

Proofing

Allow the dough to proof in a warm area until it doubles in size. This fermentation step is crucial for developing flavor and texture in the brioche.

Shaping

When shaping your brioche, be gentle to preserve the air bubbles formed during proofing. Shape the dough into rolls or a loaf, depending on your preference for presentation.

Baking

Bake in a preheated oven until golden brown. Ensure the internal temperature reaches about 190°F (88°C) for a fully cooked brioche.

Cooling

Let the brioche cool on a wire rack before slicing. This helps maintain the texture and prevents sogginess.

FAQ

What type of flour should I use for brioche?

Use all-purpose flour or bread flour for the best results, as they provide sufficient gluten structure.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used without proofing. Simply mix it with the dry ingredients.

What can I substitute for milk in brioche?

You can use any plant-based milk or buttermilk as a substitute for traditional milk.

How can I tell when my brioche is done baking?

The brioche should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 190°F (88°C) indicates it’s fully cooked.

How long can I store brioche?

Brioche can be stored at room temperature for up to 2 days or in the freezer for a few months if wrapped properly.

Conclusion

The cinnamon brioche recipe is a delightful addition to any baking repertoire. The combination of soft, fluffy dough with aromatic cinnamon filling is sure to impress friends and family. Enjoy these sweet treats fresh from the oven or warmed up for a comforting snack.

More recipes suggestions and combination

Cinnamon Roll Variations

Experiment with different fillings such as nuts, chocolate, or fruit to create unique cinnamon rolls that cater to your taste preferences.

Coffee Pairing

Serve your cinnamon brioche with a cup of freshly brewed coffee or espresso for a perfect morning treat or an afternoon pick-me-up.

Breakfast or Brunch Ideas

Incorporate these cinnamon brioches into your breakfast spread alongside fruits, yogurt, and eggs for a well-rounded meal.

Toast with Toppings

Toast slices of brioche and add spreads like cream cheese, butter, or apple butter for a delicious snack or light meal.

Sweet Gift Ideas

Present these cinnamon brioches in a beautiful box as a homemade gift for birthdays, holidays, or special occasions.

Dessert Option

Drizzle a simple icing made of powdered sugar and milk over the cooled brioches for an added sweet touch.