Brioche has to be my favourite french bread. It's buttery, rich and light. It's an extremely versatile bread and I'm looking forward to making more things with it than just a traditional brioche loaf.
To start off I made Brioche Cinnamon Buns.
Think of your usual cinnamon bun and then times it by twenty! It's so good! I've also slathered the insides with a cinnamon butter as opposed to sprinkling it with brown sugar and cinnamon. I like this better because you don't lose half your filling this way when you cut them.
Now before you think, French bread = lots of work, don't worry :) this version is simplified and easy (but doesn't skimp on taste.)
If you want these for breakfast and you have time to plan ahead, I suggest making the dough the night before so it has lots of time to proof in the fridge and this gives it much better flavour.
If you don't have that much time, you do need at least 4 hours.
- 380 grams unbleached white flour
- 65 ml warm milk
- 2 teaspoons dried yeast
- 3 large eggs
- 2 1/2 tablespoons white sugar
- 100g softened salted butter chopped
In a small bowl, combine warm milk and yeast and let it sit for 5 minutes to activate
In a large mixing bowl, combine flour, sugar and yeast mixture using a mixer with a dough hook. Add the eggs and mix on medium. Add the butter, piece by piece.
The dough should be very sticky. Mix for at least 8 minutes (my mixer was pretty overworked after this but it's necessary). The dough will seem to sticky for ages and then all of a sudden once you have mixed long enough, the gluten will do it's thing and it will become a beautiful shiny and super stretchy ball.
In this picture it may look like the dough is falling off the hook but it's not, it just stayed there, all stretchy and awesome!
Grease a clean bowl with a bit of butter and place the dough in it and cover with cling wrap. Leave to proof in the fridge overnight, or at room temperature for 3 hours. If you have left it in the fridge overnight, let it come back to room temperature first before forming into buns (wait about 30 minutes).
- 100 grams softened salted butter
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
Cream all three ingredients together until you have a creamy paste.
Sprinkle some flour on a clean bench and roll out the dough into a 30x40cm rectangle and slather with the cinnamon butter. Spread a bit of cinnamon butter also into the dish you'll be baking the brioche buns in.
Place into greased dish. Preheat oven to 180 Degrees Celsius or 350 Degrees Fahrenheit
Let the buns rise for about 40 minutes then bake for about 45-50 minutes until they are golden.
Once out of the oven, flip the dish upside down onto a cooling rack.
- 1 cup icing sugar
- 1 tsp cinnamon
- 2-3 tablespoons of water
Combine all ingredients into a runny glaze and drizzle over the buns when they have cooled.
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