Cinnamon Sugar brioche. Thank you The Cook and Baker

The best thing about having a blog with no niche or genre is that I can write about whatever I like – this serves me well because I have the attention span of a small gnat on speed. Jumping from anxiety on the weekend, through cuddling your kids yesterday to a recipe today is no big leap for me. And when you make these cinnamon brioches you’ll be happy I am so flighty.

I actually made these cinnamon sugar brioche a while ago and shared a picture on Instagram and Facebook and so many people asked for the recipe I thought I better make them again. And share the recipe.

These are my own, not from the book. And I think that’s a bit impressive, more impressive than my photography skills

I would love to say the recipe is mine and I am one of those people who can put ingredients together and create something edible and I can, but not in a baked good. For baked goods I need to study and follow recipe instructions as if they are the safety instructions on the plane and I am the pilot.

This recipe comes from The Cook and Baker, a stunning recipe book from Cherie Bevan and Tass Tauroa who are also the genius chefs behind The Cook and Baker in Bondi Junction. You should buy the book if you love baking. Or if you like gorgeous pictures of cakes, biscuits and pastries.

Ingredients

250ml full cream milk
10g dried yeast
75g caster sugar
2 free range eggs at room temperature lightly beaten
485g plain flour
1 teaspoon salt
75g softened butter cut into small pieces

Sugar
Cinnamon
Butter

Method

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Put the flour and salt in the bowl of an electric mixer fitted with a dough hook .
Add the wet mixture to the flour and salt and mix until a loose dough forms. Increase the speed to medium high and mix for 5 minutes.
Add the softened butter and mix until the dough becomes smooth and elastic (about 5 minutes).
Place the dough in a large greased bowl and cover with plastic wrap. Leave in a warm place until it has doubled in volume (about 40 minutes).
Preheat the oven to 180. Line a 12 holed muffin tin with paper cases.
Empty the dough from the bowl onto a floured surface. Roll the dough into a rectangle approximately 25×48 cm by 1 cm thick (mine was not really this size at all but I did try)
Thinly spread 150g of softened butter over the dough then sprinkle liberally with 175g mixed cinnamon and sugar.
Roll from the longest side to form a log.
Slice into 12 4cm thick slices and place in the prepared muffin cases.
Loosely cover with plastic wrap.
Leave in a warm place to prove until the dough has almost doubled in size (about 30 minutes)
Bake for 20-25 minutes until golden brown.
Leave in the tin for about 5 minutes before turning out.

Enjoy

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