Brioche, the dough you never knew you had to know!!!
This is my ‘go to’ brioche recipe for sweet and savory baking, our family favourite variation are these soft, sweet Cinnamon Brioche Scrolls which I often make in the weekend and they are always demolished before they even get the chance to cool down!
I would even recommend doubling this recipe!
I have also added a Cinnamon Brioche version using Pepper & Me’s Bakers Blend, which is insanely good!
Don’t forget to print out this recipe or pin it to Pinterest for later!
I hope you enjoy baking this, serve it up warm with a cup of coffee
Also check out the Hot Cross Brioche Scrolls which are so good for Easter time, I will also be sharing a few more Brioche variations soon!
Cinnamon Brioche Scrolls
- 1/2 cup warm milk
- 1 8g Edmonds instant dry yeast sachet You can swap the sachet for 1.5 tablespoon of active yeast.
- 1 tbsp sugar
- 2 egg yolks
- 1 whole egg
- 2 cups high grade flour
- 75 grams butter softened
- 1 1/2 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup icing sugar
- 1/2 tsp vanilla extract
- 20 grams butter softened
- 1 tablespoon hot water
Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
Lightly whisk egg yolks and egg and stir into milk mixture.
Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic or use a cake mixer with a dough hook for 5-10 minutes ( The dough is soft in texture and will be a little stickier than bread dough).
Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in size.
In a small bowl combine the brown sugar and cinnamon.
Preheat the oven to 180 C.
Turn the dough out onto a floured bench and roll into a rectangle approximately 20 cm x 40 cm.
Sprinkle the dough with cinnamon sugar mix.
Gently roll up the dough into a firm long sausage shape.
Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up onto a large tray lined with baking paper or place in a 23cm round springform cake tin.
Leave to prove for another 30 minutes
Bake for 15 – 20 minutes until golden.
Soften the butter and add in the icing sugar and vanilla extract, stir until mixed together into a paste form
Slowly stir in the hot water to you reach the consistancy you prefer, once combined pour over the brioche