The (delicious) recipe for cinnamon brioches

The month of October, Halloween is approaching, dead leaves cover the ground under the trees… Isn’t it really the time to prepare seasonal desserts? I just discovered one in the brilliant book The witches’ snack by Aurélia Beaupommier, published by Solar editions. Be careful, this recipe is magical, you have been warned.

The recipe for cinnamon brioches, as soft as you want

To make this recipe you will need several things, but nothing complicated, we promise:

For the dough (and about 10 rolls), you will need:

• 25 g of fresh yeast (which you can find in the fresh section of the supermarket or in the pastry shop)
• 250 ml of milk
• 700 g of flour
• 75 g of soft butter
• 70 g of sugar
• 1 pinch of salt (unless you use salted butter like a good person)

For the cinnamon topping you will need:

• 50 g of soft butter
• 50 g of sugar
• 1 tablespoon of water
• 1 teaspoon ground cinnamon

Finally, for decoration you will need:

• 1 egg
• 1/2 teaspoon water
• Pearl sugar

Ok, do you have everything you need? Come on, let’s go, step by step.

First, start by crumbling the yeast in a bowl and add the warm milk. Mix well and leave to rest for 10 minutes in a warm place. In the meantime, mix the flour, butter and salt in a salad bowl. After the 10 minutes of rest, add the leavened milk and knead the dough until it becomes very elastic. Hop, let the dough rest by covering it with a cloth for at least 30 minutes, always in a warm place. After 30 minutes the dough should have doubled in volume.

While you wait for the dough to rise like a balloon, you can prepare the filling. It’s simple, you just mix butter, sugar, water and cinnamon together! Once your dough has risen, divide it into two balls. Take the rolling pin and roll out the two balls until you obtain rectangles of approximately 60×20 cm. Then distribute your cinnamon preparation on the rectangles and roll the dough until you obtain small sausages about 60 cm long. Cut everything into 2-3 cm wide slices.

That’s it, starting to take shape and does your whole kitchen smell like autumn? You’re on the right track.

You will then have to place the slices on a baking tray, which you will let rest again by covering them with a cloth, during an hour this time. They will have plenty of time to continue swelling like this. Finally, preheat the oven to 240°C, and, using your favorite pastry brush, brush your future brioches with a beaten egg, and sprinkle everything with granulated sugar. Hop, in the oven for 6-8 minutes!

The blanket, the armchair, the good book, the hot tea and the cinnamon rolls are yours!

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