Cinnamon laminated brioche

Ingredients

• 250 ml Warm milk (Temperature 30‑35 °C)
• 80 g Brown sugar (Brown sugar)
• 30 g White sugar
• 30 g Honey (Approximately 2 tablespoons)
• 3 Eggs (Large eggs at room temperature)
• 400 g Wheat flour (type 45)
• 20 g Fresh yeast (Keep refrigerated until use)
• 5 g Fine salt (Approximately 1 teaspoon)
• 250 g Unsalted butter (ideal for laminating) (Cut into small cubes, keep chilled)
• 5 g Ground cinnamon (Approximately 1 teaspoon)
• 30 g Additional brown sugar (glaze)
• 30 g Melted butter for brushing (Melt gently)

Instructions

1. Prepare the brioche dough

   In the mixer bowl, pour the warm milk, brown sugar, white sugar, and honey. Add the eggs, half of the flour (200 g) and the crumbled yeast. Mix on low speed until homogeneous.

   Time: PT10M

2. Incorporate the remaining flour and salt

   Add the remaining flour (200 g) then the salt. Knead on medium speed until the dough starts to come together.

   Time: PT5M

3. Incorporate the butter

   Add the soft unsalted butter cut into small cubes, still soft, piece by piece. Knead for at least 10 minutes until the dough releases from the bowl walls.

   Time: PT15M

4. First rise

   Cover the bowl with plastic wrap and let rise in a warm place (≈30 °C) for 1 hour, or until the dough doubles in volume.

   Time: PT1H

   Temperature: 30°C

5. Degassing and cold rest

   On a lightly floured work surface, degas the dough by gently pressing it. Form a ball, wrap it in plastic wrap (two layers) and place in the refrigerator overnight (≈12 h).

   Time: PT10M

6. Prepare the laminating butter

   Place 250 g of butter between two sheets of parchment paper and shape it into a 20 × 20 cm square. Refrigerate until use.

   Time: PT5M

7. First lamination (single turn)

   On a floured surface, roll the dough into a 40 cm × 20 cm rectangle. Place the butter square in the centre, fold the dough edges to enclose the butter. Gently roll into a long rectangle (≈40 cm long). Fold the top third toward the centre, then the bottom third over the top (single turn). Wrap in plastic and refrigerate for 30 minutes.

   Time: PT10M

8. Second lamination (double turn)

   Repeat the operation: roll the dough into a rectangle, fold the butter, roll, then perform a second double turn (fold into thirds as before). Wrap and refrigerate for 30 minutes.

   Time: PT10M

9. Final roll and topping

   Roll the dough one final time to 40 cm length and 16 cm width. Brush generously with melted butter, then sprinkle the brown sugar + cinnamon mixture (80 g brown sugar + 5 g cinnamon).

   Time: PT10M

10. Form the strips and the accordion

    Cut the dough into four strips 4 cm wide. Fold each strip into an accordion (fan‑fold style) ensuring the folds are even.

    Time: PT5M

11. Place in molds and second rise

    Butter the 22 cm molds, place the folded strips, lightly cover with plastic and let rise at room temperature for 2 hours until they reach the edge of the mold.

    Time: PT2H

12. Baking

    Preheat the oven to 180 °C. Bake the brioche and cook for 30 minutes until golden and the brown‑sugar caramel forms a shiny crust.

    Time: PT30M

    Temperature: 180°C

13. Cooling

    Let the brioche cool on a rack for 10 minutes before fully unmoulding.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm milk: Semi-skimmed milk, Almond milk
• Instead of Brown sugar: Cane sugar, Brown sugar
• Instead of White sugar: Cane sugar
• Instead of Honey: Maple syrup
• Instead of Eggs: Organic eggs
• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Fresh yeast: Dry yeast (7 g)
• Instead of Fine salt: Sea salt
• Instead of Unsalted butter (ideal for laminating): Regular unsalted butter, AOP Charente‑Poitou butter
• Instead of Ground cinnamon: Cinnamon spice blend
• Instead of Additional brown sugar (glaze): Brown sugar
• Instead of Melted butter for brushing: Margarine

Equipment Needed

• Stand mixer with hook
• Kitchen scale
• Rolling pin
• Plastic wrap
• Parchment paper
• Brioche mold (22 cm diameter)
• Oven
• Kitchen brush (optional)
• Knife or dough cutter

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use AOP Charente‑Poitou laminating butter for an even flakier texture.
• Lightly dust with powdered sugar before serving for a sweet contrast.
• For a stronger flavor, add a pinch of ground cardamom to the brown‑sugar‑cinnamon mixture.

Troubleshooting

Storage

Refrigerator: Store in plastic wrap for 3 to 4 days.

Freezer: Wrap each brioche individually and freeze for up to 1 month.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator overnight.
• After the second rise, the brioche can be frozen raw and baked directly from the freezer (add 5‑10 minutes baking time).
• The laminating butter can be prepared in advance and kept chilled.