Brioche with Cinnamon
by Editorial Staff
Soft, airy dough soaked in syrup. Cinnamon brioche served warm with a creamy vanilla sauce.
Ingredients
- Flour – 0.5 kg
- Water – 100 ml
- Soft butter – 200 g
- Eggs – 4 pcs.
- Yeast – 20 g
- Salt – 15 g
- White sugar – 100 g
- Cane sugar – 200 g
- Ground cinnamon – to taste
- Sugar syrup – for impregnation
Directions
- Dilute yeast in room temperature water.
- Drive 3 eggs into a bowl. Beat them thoroughly with a whisk
- Pour flour separately into a bowl. Add salt and sugar. To stir thoroughly.
- We make a deepening in the flour, pour in the eggs.
- Add the diluted yeast.
- Add softened butter.
- Knead the dough thoroughly.
- Cover it with foil and let stand for 30-40 minutes.
- After the dough has risen, sprinkle it with flour and make a second batch. Cover with foil again and leave for an hour.
- We spread the dough on the work surface and roll it into a rectangular layer.
- Sprinkle with cane sugar. Sprinkle generously with cinnamon.
- We turn the layer into a roll.
- We cut it lengthwise into two parts, without cutting from one end.
- We form a pigtail from the dough.
- We make small cuts on top. Sprinkle the form with flour. We put the brioche in the shape. We leave for 1-1.5 hours.
- Beat one egg lightly. Lubricate the brioche with an egg. Top with cinnamon brioche and sugar.
- Preheat the oven to 200 degrees. We put the brioche to bake for 15-20 minutes.
- Lubricate the brioche with sugar syrup and let it brew. The cinnamon brioche is ready.
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