I tried to marry a French recipe with an American roll.. I love the brioche and the usual cinnamon rolls at Cinnabon. However I find them tooo sweet and outrageously heavy. So here is my way of rolling the brioche the north American way!
The KitchenAid or equivalent is your friend in this recipe. It makes the brioche making a joke…and the results are just stunning.
– 4 tbsp tepid milk
– 20g fresh yeast
– 500g plain flour
– 2 tsp fine salt
– 4 eggs
– 160g butter, slightly softened
– 30g caster sugar
– 1 tbsp Cinnamon powder
– 3 Apples + 1 tbsp caster sugar + 1 cinnamon stick + 2 Tbsp water + 1 tbsp lemon juice+ 1 tbsp of butter.
– 60g raisins soaked in warm water for 20 mins.
Cook the diced apples diced with sugar, cinnamon stick, water and juice for 15 mins and start maching it after this stage. Add the butter and continue stirring. You want to get a mashed applesauce with a nice caramelized color.
– Eggwash (1 egg yolk mixed with 1 tbsp milk) or
– 3 tbsp crème fraiche (or sour cream) and 3 tbsp brown sugar and cinnamon that you sprinkle over the Brioche Tart.
– Fondant with 100g sugar powder (icing sugar) and 2 tbsp water that put in a sauce pan and you stir on medium heat.
Put the milk and yeast into a bowl and stir to dissolve the yeast. Add 1 tsp of sugar to feel the yeast. Put the flour, salt and eggs in an electric mixer (use a dough hook) and start on low speed to combine and knead the dough for 5 minutes.
From time to time, scrape down the sides of the bowl with a rubber spatula, and knead at medium speed for another 10 minutes. You will start getting a soft, elastic and well amalgamated..
In another bowl, mix the butter and sugar together well. Add this to the dough BY FEW PIECES to allow the dough from absorbing it, then with the mixer running at low speed, add the rest, a piece a time. When the butter mixture is all incorporated, increase the speed and work for 6 to 10 minutes until the dough is very smooth and shiny, and start coming away from the bowl. The dough should be elastic.
Cover the dough with a tea towel or cling film and leave to rise at approximately 24 degrees C for about 1h30 or until he dough has doubled in volume.
Knock the dough back by flipping it over 3 times with your hand to let it “breathe and get the gas out”. Cover the bowl again and refrigerate overnight or at least 10 hours (but not more than 24hours). The dough will be ready to use and mold.
To use brioche dough that has been frozen, leave to thaw in the fridge for 12 hours before molding it into the required shape and size..
Actually you may shape it whichever way you want, roll it like raisin rolls, little baguettes, croissants shape, twist it to make nice sweet or savory twists..
To make these rolls, roll dough into a 16×20 cm rectangle. Spread dough with the applesauce, sprinkle cinnamon, raisins and or any kind of nuts you like. Just make sure to evenly.
Roll up dough and cut into 1.5 cm rolls. Place rolls in a lightly greased baking pan or a brioche pan. Cover and let rise until nearly doubled
Bake for 20 mins at 200 degrees C.
I sometimes use brioche dough like I would use a puff pastry; it adds richness to the recipe..
Whichever shape you want to go for, you need the brioche to sit for another 1h or so to let it double and relax before going to the oven.
Once baked, leave it on a grill to cool down..
This recipe gives you brioches that stay soft for 2 to 3 days due to its richness in butter. Just heat it for 15 seconds in a microwave..
I had 6 of the those apple and raisins rolls + 1 brioche with 4 rolls alltogether like what you see in the photo on the left (they have been eggwashed before baking and glazed with fondant after baking)..
For the same dough, I made a “tarte bressane” glazed with creme fraiche. I sprinkled sugar and cinnamon.