Soft, airy dough soaked in syrup. Cinnamon brioche served warm with a creamy vanilla sauce.

Summary

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

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Instructions

1. Dilute yeast in room temperature water.
2. Drive 3 eggs into a bowl. Beat them thoroughly with a whisk
3. Pour flour separately into a bowl. Add salt and sugar. To stir thoroughly.

   

4. We make a deepening in the flour, pour in the eggs.
5. Add the diluted yeast.
6. Add softened butter.
7. Knead the dough thoroughly.
8. Cover it with foil and let stand for 30-40 minutes.
9. After the dough has risen, sprinkle it with flour and make a second batch. Cover with foil again and leave for an hour.
10. We spread the dough on the work surface and roll it into a rectangular layer.
11. Sprinkle with cane sugar. Sprinkle generously with cinnamon.
12. We turn the layer into a roll.
13. We cut it lengthwise into two parts, without cutting from one end.
14. We form a pigtail from the dough.
15. 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.

    

16. Beat one egg lightly. Lubricate the brioche with an egg. Top with cinnamon brioche and sugar.
17. Preheat the oven to 200 degrees. We put the brioche to bake for 15-20 minutes.
18. Lubricate the brioche with sugar syrup and let it brew. The cinnamon brioche is ready.