Brioches à la Cannelle

	Ingredients:430g de farine T65 bio 50g sugar 1 packet of yeast 25cups milk 75g melted butter Pâte repo : 1 time 60min 2th time 50min The minutes of rest depend on the weather ! The hotter it is dry and the dough rises more quickly ! Each lift the dough should double in volume.
	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 !