Cinnamon brioche

Cinnamon brioche

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Cuisine American


  • 14 g fresh yeast or 7 g dried active yeast
  • 160 ml milk lukewarm
  • 1 tsp vanilla extract
  • 450 g plain flour
  • 55 g caster sugar
  • pinch salt
  • 2 eggs
  • 125 g butter melted

Maple Glaze

  • 80 ml maple syrup
  • 60 g brown sugar
  • 75 g butter chopped

Cinnamon Butter

  • 100 g butter softened
  • 100 g brown sugar
  • 2 tsp ground cinnamon


  • Firstly to prepare the dough place the yeast, milk and vanilla in a bowl and mix to combine. Sieve in the flour, then add the sugar, salt, and mix to combine. Next add the yeast and milk mixture, then add the eggs and melted butter. Using you hands, combine the dough until it comes away from the sides of the bowl. Place in a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
  • To make the maple glaze, pour the maple syrup into a pan and add the sugar and butter, cook gently over low heat and cook for 5 minutes.
  • To make the cinnamon butter, place the butter, sugar and cinnamon in a bowl. Set aside.
  • Roll the dough out on a lightly floured surface to make a 60cm x 25cm rectangle. Spread with the cinnamon butter, leaving a 1cm border around the edge. Starting with the longest side, roll tightly to enclose the filling.
  • Trim the edges of the bun and cut into 12 even pieces. Place the pieces, side-by-side and scroll-side up in a greased square baking tin. Set aside for 30 -45 minutes or until doubled in side. Preheat oven to 180°C /350F/Gas Mark 4. Place the tin on a baking tray and bake for 20 minutes. Cover loosely with aluminium foil and bake for a further 15-20 minutes or until cooked through and golden. Allow to stand for 2-3 minutes then brush with the maple glaze, allow to cool slightly before serving.
Keyword brioche, Cake

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