Ingredients:430g de farine T65 bio 50g sugar 1 packet of yeast 25cups milk 75g melted butter Pâte repo : |
|
Ingredients for Inner brioches10g of cinnamon 60g melted butter 50g sugar |
|
Mix the yeast and warm milk to melt. | |
Mix all ingredients | |
In a food fight 4 to 5 minutes. Failing to knead the dough vigorously main.La the dough should have the texture. Cover with a cloth and let stand for about 60min or a little more ; the dough should double in volume! |
|
Done by carefully 2 pieces of the dough (no knead !! if your dough is missed ! ) | |
Mix formula for the interior of the bun | |
Take half the dough pâteÉtaler with the palm of your hand | |
Spread about 0.5cm thick | |
With a brush | |
Spread the preparation | |
Roll | |
Cut tranchesFaire the same with the other piece of dough | |
Lay the slices on a baking sheet lined with parchment paper or a silicone plate (as pictured)Brush the buns with cinnamon preparation
Let stand for about 50min to 60min
|
|
The buns have doubled once lifted volumes ! Preheat oven to 200 ° CCuire 15 to 20min depending on your oven ! The cake should be just golden. |
|
A nice cinnamon bun is eaten warm, with a tea or eat today café.A ! The brioche dough sat down quickly !
A freeze when they are cold in freezer bags. About 1 minute to defrost in the microwave on “thawing”. |
|
Here the amount of buns for this recipe !A nice plate !
Which disappears so fast !! You can replace the cinnamon with hazelnut powder, but personally, I am a worshiper of cinnamon ! |
The brioche dough is perfect ! simple and successful recipe
thank you now you are ready to test the Kanelbullar!