This brioche ranks near the top of the list of all-time favourite homemade baked goods. The unbelievable cinnamon scent diffused wile this one is in the oven deserves special mention. Needless to say, the taste is second to none!! The simple joy that comes from tearing off a warm chunk of brioche dough is simply the icing on the cake. Serve it comfortably after an elegant dinner or as part of a lovely breakfast with butter and jam.
- Cook Time
- Prep Time
- 10 ServingsServings
For the brioche dough
- 1¼ cups milk or soy milk
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- 3 cups flour
- 2 teaspoons instant yeast
- ½ teaspoon salt
- 6 tablespoons (¾ stick) unsalted
- butter or margarine, melted
For the topping
- ½ cup (1 stick) unsalted butter or margarine, melted
- ¾ cup brown sugar
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
1. Bring milk, sugar and vanilla extract to a boil in a small saucepan until sugar dissolves. Set aside and allow mixture to cool to room temperature, about 10 minutes (the yeast will not rise properly if the milk is too hot).
2. Follow preferred method for kneading the dough:
Directions for kneading the dough by hand:
Mix flour, yeast and salt in a small bowl. Add warm milk mixture and stir until dough comes together. Add melted butter gradually until combined. Turn out dough on a floured surface and knead for about 5 minutes. The dough should be soft and slightly sticky.
Directions for kneading the dough with a mixer:
Mix flour, yeast and salt in the bowl of an electric mixer fitted with the dough hook. Add warm milk mixture and mix at low speed until dough comes together. Add melted butter gradually and mix dough for about 5 minutes. The dough should be soft and slightly sticky.
3. Transfer brioche dough to an oiled bowl. Cover and allow to rise for 1 hour.
4. Place melted butter in a small bowl and set aside.
5. Place brown sugar, sugar, cinnamon and ginger in another bowl and set aside.
6. Grease a Bundt pan.
7. Turn out dough onto a floured surface. Divide roughly into 30 to 40 pieces of different sizes and round into ball-shaped pieces by hand. Working with one ball of dough at a time, dip completely in melted butter, roll in sugar mixture and place in prepared Bundt pan. Once all the dough has been placed in the pan, pour the remaining butter and sugar mixture on top of the dough balls. Cover with plastic wrap and allow to rise for 45 minutes.
8. Preheat oven to 350°F.
9. Bake for approximately 40 to 45 minutes until the sugar mixture has dissolved into a golden, bubbly caramel on the sides of the pan. Remove from oven and unmould brioche immediately onto a serving plate. Allow to cool for at least 15 minutes before eating. Eat warm or cold, ideally on the same day.
Source: And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.