Cinnamon sugar brioche

The smell of these cinnamon sugar brioche as they bake is so appetizing the neighbours will be lining up down the road when you bake these!

  • Prep Time

    1.5 Hours

  • Cook Time

    25 Minutes

  • Makes

    12 Brioches

Ingredients

for the dough

  • 1 cup full cream milk
  • 2 teaspoons dried yeast
  • 1/3  cup caster sugar
  • 2 eggs at room temperature lightly beaten
  • 3¼ cups plain flour
  • 1 teaspoon salt
  • 75g softened butter cut in small pieces

cinnamon sugar butter

  • 100g softened butter
  • 1 tablespoon ground cinnamon
  • 1 cup caster sugar

icing

  • 1 cup pure icing sugar sifted
  • 2-3 tablespoons cold water

You'll Need

  • 12 Multix Muffin Wraps
  • Multix Cling
  • Multix Bake

Method

  1. In a small saucepan on a low heat warm the milk to lukewarm (make sure its warm not hot). Remove from the heat and whisk in the beaten eggs, sugar and yeast.
  2. Sift the flour and salt into the bowl of a electric mixer fitted with a dough hook. Pour in the warm milk, egg and yeast mixture on a low speed and process for about 5 minutes till the dough becomes smooth and elastic. Add the softened butter and process for about another 5 minutes until the butter is fully mixed into the dough and it’s smooth and elastic. Place the dough in a greased large bowl, cover with Multix cling film and place in a warm place for about 40 minutes or until doubled in size.
  3. Preheat the oven to 180oc
  4. Line a 12 hole muffin pan with Multix muffin wraps.
  5. In a medium bowl make the cinnamon butter by mixing together the cinnamon, sugar and softened butter.
  6. Empty the dough onto 2 large lightly floured sheets of Multix bake, on a work top, ( Tip if it slips sprinkle a little water on the work top. Roll into a large even rectangle about 3/4cm thick and about 30 X 45-50 cm. Generously spread the dough all over with cinnamon butter.
  7. Using the bake to help you, roll the dough (from the long side) tightly into a long log shape. Using a very sharp knife, cut into 12 x 4cm thick slices. Transfer to the lined muffin pan with the cut sides facing upwards.
  8. Cover loosely with Multix cling film and allow to prove (rise) again in a warm place for a further 30 minutes or until almost doubled in size. Remove the cling and bake in the preheated oven for between 20 -25 minutes until golden brown. Remove from the oven and allow to cool in the pan for about 5 minutes before turning out. While their cooling mix together the icing. Once they’ve cooled drizzle little icing on each one.
Posted in Cakes, Entertaining