You’ll find tables of cinnamon brioche at many bustling morning farmer’s markets in the UK, and as with any dough, it is an art — the more you make it, the better you will get a feel for the perfect consistency. For this recipe, the key is to prepare the
CINNAMON & WALNUT BRIOCHE SCROLLS RECIPE
Makes 12
125g butter
1 cup milk
2 tsp yeast granules
½ cup sugar
2 eggs
500g flour
1tsp cinnamon
Filling
100g butter, softened
1 cup brown sugar
½ cup chopped walnuts
1 tsp cinnamon
To glaze
1 egg yolk mixed with 2 Tbsp milk
- Melt the butter in a pot. Add the milk and warm to just hot to the touch. Remove from the heat, sprinkle over the yeast plus 1 teaspoon of the sugar. Leave for 10 minutes for the yeast to start to froth.
- Beat the remaining sugar and eggs until light and fluffy. Pour in the yeast mixture to combine.
- Slowly add the flour and cinnamon mixing well. The mixture will be wet, that is fine. Beat for 5 minutes. Cover the bowl and refrigerate overnight.
- For the filling combine the butter, sugar, walnuts and cinnamon and set aside.
- Lightly grease and line the base of a 12-tin muffin tray with a circle of baking paper.
- In the morning, on a lightly floured board, roll the dough to a 20 x 30cm rectangle approximately 1cm thick. Spread the filling all over evenly. Roll from the long side into a log. Cut into 12. Place each piece into the tins spiral side up. Place in a warm place (hot water cupboard is ideal) for 30 minutes.
- Preheat the oven to 180C. Brush the brioche with egg wash and bake for 20-25 minutes until golden puffed and springy to touch. Remove, cool for 10 minutes then remove from the tins. Serve warm or cold.
