Recipe Baby sugared-cinnamon brioche : Practical and Delicious

Recipe Baby sugared-cinnamon brioche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Baby sugared-cinnamon brioche. You are currently reading Recipe Baby sugared-cinnamon brioche : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Baby sugared-cinnamon brioche requires 25m, cook 15m and serve 8. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This gourmet interpretation of a classic breakfast will get the day off on a sweet note.

Ingredients:

12 Ingredients

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  2 tsp (7g/1 sachet) dried yeast
  
  
  


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  1/4 cup (60ml) warm milk
  
  
  


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  1/4 cup (55g) caster sugar
  
  
  


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  2 cups (300g) strong plain flour
  
  
  


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  2 tsp ground cinnamon
  
  
  


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  1/4 tsp salt
  
  
  


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  3 eggs, lightly whisked
  
  
  


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  125g soft butter, cut into cubes
  
  
  


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  1 egg, lightly whisked, extra
  
  
  


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  2 tbsp white sugar
  
  
  


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  Butter, to serve
  
  
  


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  Jam, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Combine the yeast, milk and caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
  
  
  


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  Step 2
  
  
  
  
  Combine the flour, cinnamon and salt in a bowl and make a well in the centre. Pour yeast mixture and eggs into the well and use a spoon to stir until just combined. Turn onto a lightly floured surface and knead for 5 minutes or until smooth.
  
  
  


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  Step 3
  
  
  
  
  Add 2-3 pieces of butter to dough mixture; knead until well incorporated. Continue to add butter cubes, 2-3 at a time; knead until well incorporated. Transfer to a bowl; cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 200°C. Grease eight small brioche pans. Knock back the dough and knead for 2-3 minutes or until smooth. Divide into eight even portions. Roll a dough portion into a smooth ball and place in a brioche pan. Repeat with remaining dough. Set aside in a warm, draught-free place for 30 minutes to rise.
  
  
  


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  Step 5
  
  
  
  
  Brush each brioche with extra egg; sprinkle with sugar. Bake for 15 minutes or until golden brown and cooked through. Serve warm or at room temperature with butter and jam, if desired.
  
  
  

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