0
1
loosely and let rise until doubled. Preheat oven to
375°F (190°C). When doubled, brush with egg wash –
do not let dribble into sides of pan. Bake for 17 to 19
minutes, until they are a rich, deep golden brown, and
sound hollow when tapped – baked brioche will
register 200°F (95°C) if tested with an instant-read
thermometer. Remove from pan and let cool 10 to 15
minutes on a wire rack before serving, or cool
completely to room temperature.
For one-pound (500 g) brioches, divide dough into
3 equal portions. Place dough in buttered 8" (20 cm)
brioche molds. Follow shaping directions as for
individual brioche, but smaller ball should be about
the size of a golf ball. Follow rising and egg wash
instructions. Bake in preheated 375°F (190°C) oven for
30 to 35 minutes. Remove from pans. Cool on a wire
rack completely before slicing.
For one-pound (500 g) loaves, divide dough into
3 equal portions. Shape into loaves and place in
well-buttered 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaf
pans. Cover and let rise until doubled. Glaze with egg
wash. Bake in preheated 375°F (190°C) oven for 30 to
35 minutes until deep golden brown and hollow
sounding when tapped. Remove from pans. Cool
completely on a wire rack before slicing.
These cinnamon swirl buns are the BEST!
cinnamon
Swirl buns
Place warm milk and yeast in Cuisinart
™
mixing bowl
with a pinch of the sugar and stir. Let stand until
foamy, about 5 to 10 minutes. Insert the flat mixing
paddle. Add the remaining sugar, sour cream, butter,
and eggs. Mix on speed 1 for 1 minute. Add salt and
3 cups (750 ml) of the flour. Mix on speed 1 until
smooth, 1 to 2 minutes. Scrape the bowl and paddle.
Remove the flat mixing paddle and insert the dough
hook. Remove and reserve ½ cup (125 ml) of
remaining flour. While mixing on speed 2 add the
larger portion of flour,
1
⁄
3
cup (75 ml) at a time,
allowing the flour to be almost totally incorporated
before each addition. If dough is too sticky or does
not form a “loose” ball that cleans the sides of the
bowl, add enough of the remaining flour,
1 tablespoon (15 ml) at a time until it does. With the
mixer on speed 3, set the timer for 8 minutes to
knead the dough. Transfer to a large bowl and cover
with plastic wrap. Place in a warm, draft-free place
and let rise until doubled in volume, about 60 to 90
minutes. Place the brown sugar, granulated sugar
and cinnamon in a small bowl and stir to combine.
Punch dough down to deflate. Divide the dough into
2 equal pieces and let rest 10 minutes before
continuing. Lightly coat two 13x9x2-inch (33 x 23 x
6 cm) baking pans with cooking spray. Flatten each
portion of dough into rectangles about 20 inches
(51 cm) long and 10 inches (25.5 cm) wide. Spread
each with softened butter within ½ inch (1.25 cm) of
one long side and to the edge of all the others.
Sprinkle each evenly with half the sugar/cinnamon
mixture. Roll as for a jelly roll, ending with the
unbuttered side. Pinch along long side to seal. Cut
each with a serrated knife into 15 equal portions.
Arrange 15 cinnamon buns in each of the two
prepared pans. Cover with plastic wrap and let rise
until nearly doubled in volume. (See Note.) Fifteen
minutes before baking, preheat oven to 350°F
(180°C).
Bake Cinnamon Swirl Buns for 25 to 35 minutes, until
puffed with golden tops, and hollow sounding when
tapped. While baking, place the cream cheese and
butter in the Cuisinart
™
mixing bowl. Insert the flat
mixing paddle, and whip the cream cheese and
butter on speed 8 until smooth, creamy and fluffy,
about 1 minute. Scrape the bowl and whisk. Add
vanilla and milk and whisk on speed 8 until blended.
Add half the powdered sugar. Stir on speed 1 until
cooking spray
Buns:
175 ml ¾ cup warm
(105-110°F [40° - 45°C]) milk
20 ml
4 teaspoons active dry yeast
175 ml ¾ cup granulated sugar
125 ml ½ cup sour cream, at room
temperature
125 ml ½ cup unsalted butter, at
room temperature
4
large eggs, at room
temperature
5 ml
1 teaspoon salt
2 L
8 cups unbleached,
all-purpose flour, divided
150 ml
2
⁄
3
cup packed brown sugar
75 ml
1
⁄
3
cup granulated sugar
45 ml
3 tablespoons cinnamon
90 ml
6 tablespoons unsalted
butter – at room
temperature, very soft
Cream Cheese Frosting
(makes 2 cups [500 ml]):
170 g
6 ounces lowfat cream
cheese, at room temperature
90 ml
6 tablespoons unsalted
butter, at room temperature
15 ml
1 tablespoon milk
10 ml
2 teaspoons pure vanilla
extract
375 ml 1½ cups powdered sugar,
sifted
Makes 30 buns
