*ingredients
+for the brioche dough.
°500 ml (2 cups) milk
°220g (1 cup) sugar
°115 g (1/2 cup) unsalted butter, softened + 60 g (1/4 cup) unsalted butter, melted
°2.5 ml (1/2 tsp) salt
°150 ml (2/3 cup) lukewarm water
°30 ml (2 tbsp.) traditional yeast
°15 ml (1 tbsp.) sugar
°3 eggs
°690 g to 920 g (6 to 8 cups) all-purpose flour, unbleached
+for garnish.
°180 ml (3/4 cup) sugar
°15 to 30 ml (1 to 2 tbsp) cinnamon, ground
°125 ml (1/2 cup) unsalted or semi-salted butter, melted + a small amount to butter the pan
+for the syrup.
°110g (1/2 cup) sugar
°125 ml (1/2 cup) water
°use a stand mixer
If you have a stand mixer with a dough hook, you can use it to prepare the brioche dough. However, since this is a very big recipe (in the past, they made it for the whole family), it will be better to make the last additions of flour while finishing kneading on a work surface.
* Methods :
for the brioche dough
In a small saucepan, bring the milk to a simmer over low heat. Add sugar, butter and salt. Simmer until the sugar is completely dissolved and the butter completely melted. Remove from the heat and let cool in the refrigerator for about 10 to 15 minutes.
In another bowl, combine water, yeast and sugar. Let stand until mixture foams on top, about 10 minutes.
In a very large mixing bowl, beat the eggs. Add warm milk and yeast. Add the flour 1 cup at a time and mix with a wooden spoon. Mix until the dough begins to form. It is better not to add too much flour and the dough remains sticky at this stage.
When the dough becomes more difficult to handle, flour the counter and knead the dough for about 10 to 15 minutes, folding it in half and bringing it towards the center. Add as much flour as necessary to obtain a soft and barely sticky dough. Cut the dough in 2 and knead lightly to obtain 2 balls of brioche dough.
Place the balls of brioche dough in 2 large clean and lightly buttered bowls. Coat the balls of dough with melted butter. Cover with a clean, damp cloth or plastic wrap. Let rise in a warm, humid place (like the oven with the light on or in front of a fireplace) for 1 hour 30 minutes or until the dough doubles in size.
Roll out the dough, punching it in the center. Stretch it and fold it twice. Add flour as needed if the dough is too sticky. Coat the dough balls again with melted butter. Cover and let the pasta rise again for 30 minutes.
In bowl, blending brown sugar also cinnamon. Butter a turkey roasting pan (or several baking dishes). On a previously floured surface, flatten the dough with your fingers, giving it a rectangular shape about 1 cm thick.
Spread half the butter over the dough and cover with half the sugar mixture. Roll the dough from the shorter side, loosely into a cylinder, like a jelly roll. Cut into slices about 2 cm thick. Repeat with the rest of the dough.
Spread the slices of brioche cut upwards in the mold without touching. Cover with plastic wrap and let rise in a warm, humid place for 1 hour or until doubled in size. At this stage, the dough can be refrigerated for up to 12 hours. If the dough has been refrigerated, let it cool for 30 minutes before baking.
Put the grill at the center of the oven. Preheat the oven to 180°C (350°F). Bake for 25 to 30 minutes or until the buns are golden brown.
for the syrup.
While the brioche is baking, dissolve the sugar in the water in a small saucepan. Boil for 2 minutes to obtain an amber syrup. Remove from heat and reserve.
When the brioches come out of the oven, glaze with syrup.
Enjoy !
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