Cinnamon sugar brioche

By admin
10 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 ultragood 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

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.

-Hope Malau

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