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Cinnamon Brioche

A fantastic, buttery bread dough originally developed in France in the 15th century where it started as "blessed" bread of the church. It then developed into a higher quality of bread with the addition of eggs, milk, and butter. Traditionally, brioche dough was formed into balls in a loaf pan and during the "proving" or rising stage the balls would fuse together. Brioche can be made into a straight dough, rolled into balls, or rolled out, filled and rolled back up again to form filled buns. It can be made sweet of savory. It's up to your imagination
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Uploaded by: brian hanna


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Ingredients for 12 servings

1 Tbsp Sugar

1/4 Cup Warm Milk

2 tsps Dry Active Yeast

2 1/2 Cups flour

1/2 tsp Salt

4 Eggs

1 Cup Butter, softened and cubed

1/4 Cup Melted Butter

1/2 Cup Brown Sugar

1 Tbsp Cinnamon



In a bowl mix the warm milk, the yeast and the sugar and allow to froth for 5 minutes


In a Mixing bowl, mix the flour, the salt, the eggs, and the yeast mixture to for a wet dough. Cover and allow to double in size.


Beat down dough and add the butter a cube at a time until it is a nice soft dough. Cover and allow to rise. After it is doubled in size, punch down and chill overnight.


Bring the dough to room temperature.


Roll out the dough into a rectangle about 18 inches long and 8 inches wide and the dough is about 1/4 inch thick.


Brush the dough with melted butter, brown sugar, and cinnamon


Roll the dough up from the long side. Cut the dough into 12.


Put the rolled dough pieces into a muffin tin with the spiral facing up. Cover and allow to prove for 30 minutes.


Bake in a warm oven, 350 degrees F. for 25 minutes or until center is cooked. Allow to cool and remove to a rack. Dust with powder sugar and enjoy warm!

View instructions at
brian hanna

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