Cinnamon sugar brioche
- You
- Aug 10, 2015
- 2 min read
Serves 4-6
Preparation: 20 min
Rising: 2 hours
Baking: 35 min
10 g dry yeast
15 ml (1 T) lukewarm water
60 ml (¼ c) caster sugar
1 ml (¼ t) salt
30 ml (2 T) lukewarm milk
500 ml (2 c) flour, plus extra for kneading
2 eggs, lightly whisked
225 g butter, chopped and softened
60 ml (¼ c) sugar
45 ml (3 T) ground cinnamon
extra egg, whisked, for brushing
1 Put the yeast and water in a bowl and stir to mix. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
2 Mix the caster sugar, salt and milk in a separate bowl.
3 Put the flour into a third bowl and mix in the yeast mixture and eggs for 3 minutes or until well incorporated.
4 Add the milk mixture and mix until the dough comes away from the side of the bowl. Gradually add the butter, stirring until glossy and elastic.
5 Transfer the dough to a clean bowl and cover with clingfilm. Set aside in a warm place for 2 hours or until the dough has doubled in size.
6 Lightly grease a 22 x 8 cm loaf tin.
7 Divide the dough into 8 equal-size balls and knead each on a lightly floured surface until smooth.
8 Mix the sugar and cinnamon in a shallow bowl and roll each ball in the mixture.
9 Pack the balls tightly together in the prepared loaf tin, cover with a clean, damp cloth and set aside for 30 minutes or until doubled in size.
10 Preheat the oven to 180 °C.
11 Brush the dough with the extra whisked egg and bake for 35 minutes or until golden.
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