Rolled Brioche

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How to make a cinnamon roll ?

Succumb to the sweetness of cinnamon roll brioche. A gourmet, comforting recipe where cinnamon, the star spice, deliciously perfumes a soft brioche. Sweet notes of La Perruche brown sugar, perfect rolling and masterful baking make this brioche a real temptation. Whether for breakfast or a sweet break, it will delight your taste buds. And if you're wondering how to get a nicely puffed brioche and prevent it from becoming too dry, stay with us.

Servings 8 people
Prep : 45 minutes
Cooking : 30 minutes

Ingredients

For the brioche dough

480 g flour
30 g La Perruche cane sugar
8 g salt
17 g fresh yeast or 5 g instant dried yeast
210 g water
1 whole egg
90 g soft butter
1 egg yolk

For the topping

70 g butter
50 g La Perruche cane sugar
1 teaspoon cinnamon

Directions

Making the cinnamon-sugar brioche dough (D-J or D-1):

To begin, in a food processor or salad bowl, pour in the flour, then form a well and add the salt, La Perruche Brown Sugar to one side.
In the center, add warm water, crumbled yeast and whole egg.
Start kneading gently by hand or with the hook of a food processor.
When the dough is smooth, add the butter cubes one by one. Knead for a further 10 minutes.
Form the dough into a ball and wrap it in plastic wrap.
Then put the dough in the fridge overnight to rise gently, or in the oven with a bowl of boiling water for around 45 minutes, until doubled in volume, to be used the same day.

Shaping the buns :

To begin, roll out the dough into a large rectangle half a centimetre thick.
Mix the Perruche Cassonade cane sugar with the cinnamon and softened butter, then spread this mixture thinly with a spatula over the brioche dough.
Fold the dough in half and lightly roll out again. Cut the dough into 8 strips, then cut each strip into 3 without cutting all the way through lengthwise.
Braid each of the rectangles and roll the braid like a snail, placing the end of the braid on the underside of the brioche to prevent it from unrolling.
Arrange the braided brioches on a sheet of parchment paper, then brush the tops with egg yolk and golden brown.
Leave to rise for 30 minutes in a warm place, or in a turned-off oven with a bowl of hot water in it, and bake for 25 to 30 minutes in an oven at 175°C.

Your La Perruche cinnamon and cane sugar twisted brioches are ready ! You can also enjoy them with :

With a hot drink: Black tea or black coffee. The strong taste of these beverages contrasts perfectly with the sweetness of the brioche.
With frosting: Vanilla or cream cheese frosting can add an extra touch of sweetness.
With fruit: Fresh fruit, such as berries or apple slices, can add a touch of freshness.
With yoghurt: Plain or vanilla yoghurt can balance out the sweetness of the brioche.

Don’t forget that these brioches are also delicious eaten on their own. The Bourbon vanilla and caramel notes of our Cassonade are a treat in themselves.