Plaited cinnamon brioche

    Plaited cinnamon brioche

    3saves
    5hr30min


    2 people made this

    About this recipe: Brioche made simple... I let my bread machine knead the dough, then I make the plait and leave it to rise all afternoon. My boys are crazy about it!

    Ingredients
    Serves: 6 

    • Brioche dough
    • 2 eggs
    • 150g butter, softened
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3 tablespoons caster sugar
    • 360g plain flour
    • 2 teaspoons dried active baking yeast
    • Glaze
    • 1 egg
    • 2 tablespoons water
    • sugar crystals or sugar pearls

    Method
    Prep:30min  ›  Extra time:5hr rising  ›  Ready in:5hr30min 

    1. Place the dough ingredients into your bread machine in the order listed above, and choose the program for "dough."
    2. Flour a work surface and your hands. Remove the dough from the machine and form a ball, then divide the ball into 3 equal parts. Roll each ball out to form a rope, and seal the ropes tightly together at one end. Make a tight plait, then seal the ropes together at the other end. Tuck the ends under so that only the plaited pattern is visible.
    3. Place the plait on a buttered baking tray. Cover with a damp tea towel and let the brioche rise until doubled, about 4 hours.
    4. Preheat the oven to 180 C / Gas 4. Whisk the egg and water together for a glaze, and brush over the brioche. Sprinkle with sugar crystals or pearls.
    5. Bake in the preheated oven until golden, about 25 minutes.

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    Reviews (1)

    debsmth9
    0

    I don't know what I did wrong. I followed d recipe exactly, 5 hours later the dough hasn't risen an inch. However, I didn't want to waste my ingredients so I still baked it, it has baked like a heavy cake. When the mixture was kneading I thought it looked like it would need some sort of moisture but recipe didn't say that, so carried on mixing but it wouldn't come together so tipped it out & kneaded it to a soft dough, divided it, plaited it & left it to rise-------- no increase in size at all! - 21 Jan 2016

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