Cinnamon sugar brioche

By Drum Digital
06 October 2014

This pull-apart brioche will keep in an airtight container for two days – if you and your family can resist eating it at one sitting! It’s ultra-good with lashings of butter.

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

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.

Mix the caster sugar, salt and milk in a separate bowl.

Put the flour into a third bowl and mix in the yeast mixture and eggs for 3 minutes or until well incorporated.

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.

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.

Lightly grease a 22 x 8 cm loaf tin.

Divide the dough into 8 equal-size balls and knead each on a lightly floured surface until smooth.

Mix the sugar and cinnamon in a shallow bowl and roll each ball in the mixture.

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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