Looking for something special and a bit different to rustle up this weekend? Look no further!
My fab friend Philly, posted a photo of these swirly cinnamon brioche on her Facebook page last weekend and my mouth started watering. So, for a bit of fun I nicked the photo off her page, posted it on my Facebook page to drum up a bit of peer pressure on Philly to get the recipe! She’s such a great lady, she was super happy to share the recipe with us. Thanks Philly! x
Philly says she usually makes up all the dough in one go. Then she makes 12 brioche that day and she sets the remainder of the dough aside to make up the next morning.
250g unsalted butter, melted
500ml milk at room temperature
1 tablespoon dried yeast
4 large eggs
½ cup caster sugar
Half tablespoon of salt
850g high grade flour
The Sweet Filling
Cinnamon
Cooking/vegetable oil for greasing the muffin tins
¼ to ½ cup brown sugar
2 teaspoons ground cinnamon
100g unsalted butter, cold
- In medium sized bowl pour in the melted butter, milk and sprinkle with yeast.
- Cover and set aside in a warm place for a few minutes for yeast to activate. It will begin to bubble (Philly said her mixture didn’t bubble!).
- In a large bowl whisk together the eggs, sugar and salt until the sugar is dissolved and the eggs get frothy.
- Add the yeast mixture to the eggs and stir to combine.
- Add the flour to the middle of this mix. With a metal spoon, stir vigorously for 5 – 10 minutes until the dough becomes glossy (this kills your arms). The mixture will be wet. If it looks too wet add a little flour, just a tablespoon at a time. (Philly said she kept adding flour until it just came away from the sides; So it was still kind of wet).
At this point – If you plan to use the brioche on the same day: Place the bowl in a warm place and cover loosely. Allow to double in size and then proceed to the instructions below. Otherwise, proof it overnight by covering the bowl with cling film and keeping it in the fridge overnight. The next day follow the instructions below…
- Preheat oven to 180 degrees (normal bake).
- Grease 24 muffin tins lightly with the oil.
- Empty the dough onto a floured bench and press lightly into a rectangle about 2 -3 cms deep (Philly says: I like mine a bit thinner). Your dough will be very soft.
- Sprinkle over brown sugar and cinnamon to your taste. Grate the butter over the sugar.
- Roll the dough from the longest side to form a log.
- Slice the log into 3 -4 cm thick slices.
- Place the dough in the tins and leave in a warm place to proof. Check after about 10 minutes by giving them a gentle poke. They should feel a bit puffy.
- Bake for 15 – 20 minutes.
- Take the brioche out of the trays while hot so the sugar doesn’t stick to the tray.
- These are delicious sprinkled lightly with icing sugar just before serving.
Now sit back and call out to your family that these are ready. Brace yourself for the stampede. Post the photo on Facebook – I reckon your doorbell will ring with unannounced visitors…!
