This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Filling
Method
1.Combine the milk and sugar in a small bowl. Sprinkle the yeast onto the milk and stir to mix. Leave to stand for a few minutes until the yeast is foamy. Stir in the egg yolks.
2.Place the liquid ingredients in the bowl of an electric mixer fitted with a dough hook. Add the flour and salt. Turn the mixer onto slow speed and mix for 15 minutes. The dough will make a slapping sound on the side of the bowl when it is ready.
3.Incorporate the butter little by little into the dough and mix until all the butter is blended. Scrape the butter from the sides of the bowl with a spatula if needed. The dough should be shiny and smooth and come away from the sides of the bowl.
4.Transfer the dough to a lightly oiled bowl. Cover and leave it to rise in a warm, draught-free place for 2 hours.
5.Knock back the dough and knead it briefly. Roll out the dough into a 20 x 28cm rectangle on a lightly floured surface. Brush the surface with melted butter.
6.Combine the brown sugar and cinnamon and sprinkle the mixture evenly over the dough. Roll up the dough tightly from the longer side to form a scroll. Cut the scroll into 4cm slices and place in lightly greased, large muffin tins. Brush with the remaining melted butter.
7.Leave to rise again until the brioche are puffy, about 20 minutes. Meanwhile, preheat the oven to 180ºC. Bake the brioche in the preheated oven for 15-20 minutes, or until they are light golden brown.
Note
- Makes 6 large brioche.
