Wednesday 22 September 2021
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Cinnamon Brioche

FOR THIS RECIPE



  • Start the recipe the day before

RECIPE STEPS

1/ Brioche mixture

INGREDIENTS

  • 300 g Gruau Rouge flour
  • 200 g Gruau Vert flour
  • 70 g sugar
  • 12.5 g salt
  • 20 g yeast
  • 325 g eggs
  • 300 g butter

Knead the flours with the sugar, salt, yeast and eggs until the dough comes away from the side of the container, then add the butter and mix again until the dough comes away from the side of the container.

Leave overnight in the fridge.


2/ Cinnamon mixture (brioche)

INGREDIENTS

  • 250 g almond cream
  • 75 g crème pâtissière
  • 45 g UHT milk
  • 10 g cinnamon
  • 50 g nuts
  • 50 g raisins

Beat lightly until white, mixing the ingredients, then add the nuts and raisins.


3/ The next day

Roll out the dough thinly, then spread the cinnamon mixture over it and sprinkle with crushed nuts, roll out the dough and divide it in two and make a braid.

Place in a buttered baba mould. Leave the dough to rise for about 2 hours at 23º C.

Bake at 160º C for about 35 minutes.

Remove from the mould and decorate with sugar granules. Enjoy with hot chocolate.

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