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Cinnamon laminated brioche
An ultra‑light laminated brioche, scented with cinnamon and brown sugar, inspired by Sébastien Lagrue's recipe. The dough is laminated with pastry butter, rested overnight, then shaped into an accordion before baking. The result is a crispy swirl and an airy crumb, ideal for breakfast or a snack.
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Cost Breakdown
Critical Success Points
- • Incorporation of soft butter during kneading
- • Observing the cold rest time between each lamination turn
- • Overnight cold rest of the dough
- • Second rise at room temperature before baking
- • Immediate unmoulding after baking to prevent the caramel from sticking
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Melted butter can be very hot; pour it slowly to avoid splatters.
- • Use a sharp knife to avoid slipping.
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