Bite Kitchen's cinnamon brioche

Photo: Gregor Richardson
Photo: Gregor Richardson

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

 

Bite Kitchen cinnamon brioche

Ingredients

250ml milk
1 Tbsp yeast
250g butter
¼ cup caster sugar
2 eggs
480g flour
1 cup brown sugar
2 Tbsp cinnamon

 

Method 

Warm milk to room temperature (we use the espresso machine but a microwave works as well).

Add the yeast to the milk and leave in a warm place.

Melt 125g of the butter, add caster sugar and eggs and whisk to combine.

Whisk in frothy yeast mixture.

Add flour and beat until smooth and glossy.

Cover and refrigerate overnight.

The next day heat your oven to 200degC, roll out dough into a rectangle on a floured bench (about the size of the Otago Daily Times folded in half).

Sprinkle cinnamon and brown sugar over rolled out dough and grate remaining butter evenly over top.

Roll up lengthways and divide into 10 smaller portions or six hungry portions.

Place each brioche into a greased muffin tin.

Bake for about 20min until the middle is just cooked.

Carefully turn out and place upside down on a plate.

 


Requested by Kim McLeod.

Provided by the team at Bite Kitchen.

 If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.


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