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Baby sugared-cinnamon brioche

  • 0:25 Prep
  • 0:15 Cook
  • 8 Servings


  • 2 teaspoons (7g/1 sachet) dried yeast
  • 1/4 cup (60ml) warm milk
  • 1/4 cup (55g) caster sugar
  • 2 cups (300g) strong plain flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 eggs, lightly whisked
  • 125g soft butter, cut into cubes
  • 1 egg, lightly whisked, extra
  • 2 tablespoons white sugar
  • Butter, to serve
  • Jam, to serve


  • 1
    Combine the yeast, milk and caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
  • 2
    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.
  • 3
    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.
  • 4
    Preheat oven to 200°C. 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.
  • 5
    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.

Source: taste.com.au


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