Soft and fragrant rolled brioches, accompanied by their icing ... A tasty and easy recipe to make!
Prep time40 minutesmin
Cook time28 minutesmin
Total1 timeh8 minutesmin
Recipe type: Dessert, Snack, Breakfast
Cuisine: American
Yield: 12
Ingredients:
Brioche
250mlwarm milk
2,5ccdry baker's yeast to be rehydrated
80gsoft melted and lukewarm butter
2,5csliquid honeyacacia or other light honey
1,5csnatural vanilla extract
1oeuf
500gall-purpose flourT45 or T55
1ccsalt
Garnish
90gsoftened butter
1,5cscinnamon powder
0,5ccnatural vanilla extract
70gdark brown sugar
Creamy icing
90gPhiladelphia cream cheese
3csmilk
3csicing sugarto be dosed according to your taste
0,5ccnatural vanilla extract
Instructions:
Brioche
Start by activating the yeast by pouring it into the bowl of warm milk, cover with a cloth and store in a warm place for 10 minutes.
In a bowl, combine the flour and salt. In another container (or bowl of the food processor), combine the melted butter, honey, milk and vanilla extract.
Gradually incorporate the dry ingredients, in 3 batches, while mixing (flat mixer of the food processor). Add the lightly beaten egg then install the dough hook. Knead low / medium speed for about 8 minutes: the dough should become elastic and come off the bowl well. Cover with a damp cloth in a warm place or like me in an off oven preheated to 30 °. Let the dough grow until it doubles in size (1 hour or more).
Garnish
Meanwhile, prepare the filling by whisking the very soft butter with the cinnamon, whole sugar and vanilla.
On the floured work surface, roll out the brioche dough by making a rectangle measuring approximately 45cm x 25cm. Then cover with the filling using a spatula.
Then roll the rectangle in its width so as to form a roll 45cm long. Using a good knife, slice 12 pieces of equal size. Place each piece flat in a 30x20cm rectangular mold prepared with baking paper. Cover with a tea towel and let rise again for at least 30 minutes. The pieces should touch each other after this second push.
Preheat the oven to 180 ° traditional heat. Bake for a total of 25/28 minutes, the top should be golden brown. Add aluminum foil during the last 5 minutes of cooking (to prevent it from browning too much). Let cool on a rack outside the oven.
Icing
Whip the cream cheese on its own so that it is smooth. Then add the milk, icing sugar and vanilla. Whisk again to obtain a creamy and homogeneous mixture. Spread over the still warm brioches.
Notes:
The brioches are always better on D-Day, softer.You can store them at room temperature for 2 days in a well-sealed container or place them in the refrigerator for about 4 days.
Par Lilie bakery
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