Baby Sugared Cinnamon Brioche

This gourmet interpretation of a classic breakfast will get the day off on a sweet note.

The ingredient of Baby Sugared Cinnamon Brioche

• 2 tsp 7g 1 sachet dried yeast
• 1 4 cup 60ml warm milk
• 1 4 cup 55g caster sugar
• 2 cups 300g strong plain flour
• 2 tsp ground cinnamon
• 1 4 tsp salt
• 3 eggs lightly whisked
• 125g soft butter cut into cubes
• 1 egg lightly whisked extra
• 2 tbsp white sugar
• butter to serve
• jam to serve

The Instruction of baby sugared cinnamon brioche

• combine the yeast milk and caster sugar in a small bowl set aside for 5 minutes or until frothy
• combine the flour cinnamon and salt in a bowl and make a well in the centre pour yeast mixture and eggs into the well and use a spoon to stir until just combined turn onto a lightly floured surface and knead for 5 minutes or until smooth
• add 2 3 pieces of butter to dough mixture knead until well incorporated continue to add butter cubes 2 3 at a time knead until well incorporated transfer to a bowl cover with plastic wrap set aside in a warm draught free place for 1 hour or until dough doubles in size
• preheat oven to 200u00b0c grease eight small brioche pans knock back the dough and knead for 2 3 minutes or until smooth divide into eight even portions roll a dough portion into a smooth ball and place in a brioche pan repeat with remaining dough set aside in a warm draught free place for 30 minutes to rise
• brush each brioche with extra egg sprinkle with sugar bake for 15 minutes or until golden brown and cooked through serve warm or at room temperature with butter and jam if desired

Nutritions of Baby Sugared Cinnamon Brioche

fatContent: 340 336 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a

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