*Ingredients:
+Brie brioche dough
°60ml lukewarm water °1 sachet baker’s yeast (or 1 cube fresh yeast) °550g flour °90g unsalted butter °200ml room temperature milk °2 big room temperature eggs
+Cinnamon filling °100g caster sugar °1 teaspoon salt °1/2 teaspoon vanilla extract
°90 g soft unsalted butter °200 g brown sugar °13 g cinnamon +Cheese icing °120 g fresh cheese °50 g sifted icing sugar °45 g unsalted, softened butter °1 C. vanilla coffee
*Steps:
AccueilCINNAMON ROLLS IN ONE HOUR
CINNAMON ROLLS IN ONE HOUR
*Ingredients:
+Brie brioche dough
°60ml lukewarm water °1 sachet baker’s yeast (or 1 cube fresh yeast) °550g flour °90g unsalted butter °200ml room temperature milk °2 big room temperature eggs
+Cinnamon filling °100g caster sugar °1 teaspoon salt °1/2 teaspoon vanilla extract
°90 g soft unsalted butter °200 g brown sugar °13 g cinnamon +Cheese icing °120 g fresh cheese °50 g sifted icing sugar °45 g unsalted, softened butter °1 C. vanilla coffee
*Steps:
- Begin by preparing the brioche dough. To begin, rehydrate the yeast by immersing it in room temperature milk for 5 minutes.
- Place the dry ingredients, flour, powdered sugar, and salt, in the bowl of your stand mixer, and beat on medium speed.
- Slowly pour in the lukewarm milk containing the yeast while continuing to stir.
- Stir in the egg and the soft butter, which has been chopped into small pieces. Knead for 8 to 10 minutes on medium speed.
- Cover the basin with a clean towel and set aside in a warm location for at least 1 hour 30 minutes, or until the dough has doubled in volume. (Alternatively, you can chill the dough overnight).
- When the timer goes off, degas the dough on a floured work surface (push your fist in the center of the dough) and knead it softly.
- Combine the brown sugar and cinnamon in a mixing basin.
- Flour your work area and roll out the dough into a 1.5 cm thick rectangle.
Enjoy !
