Plan of action:
- Make the brioche a day in advance.
- Caramel sauce can be prepared in advance as well.
- Day of: roll out, fill up, proof, bake, drizzle caramel.
Cinnamon Brioche (day ahead)
- 0.3 oz dry yeast
- 5 oz warm milk
- 4 oz All purpose flour + 1 lb separated
- 5 eggs
- 1/3 cup of sugar
- 1 t salt
- 1 1/2 t cinnamon
- 1/4 t nutmeg
- 1 t vanilla extract or 1/2 vanilla bean scraped
- 8 oz of room temperature butter, cubed
- Mix the dry yeast, warm milk, and 4 oz of flour together. Let rest for 20 minutes.
2. You can mise the rest of the ingredients right on top of the starter. Why waste a dish? Put the mixing bowl right on the scale and weigh out the remaining 1 lb of flour. Add the eggs, sugar, salt, spices and vanilla.
3. Mix for 5 minutes on medium. Then click up to high, and add the butter in one tablespoon at a time, waiting until its fully incorporated before adding additional pieces. Once all the butter is in, let it beat for an additional 2 minutes. Place in a greased bowl overnight in the fridge, plastic wrap on top. Make sure the bowl is 2X the size of the dough, the yeast is going to be active all night!
Filling, rolling, and proofing.
- 5 1/2 oz light brown sugar
- 2 t cinnamon
- 1 t ginger
- 1/4 t cloves
- 1/4 t nutmeg
- 1/8 t cayenne
- 4 T melted butter
- neutral oil ( or Pam if you have it )
- 1 1/2 cups of toasted almonds
- Grease 2 cupcake pans, this is what we'll be baking in.
- Roll your dough to about a 20'' by 16'' rectangle.
- Mix sugar and spices together, melt your butter if you haven't.
- Brush butter all over the rectangle.
- Sprinkle on your sugar filling, leaving a 1'' border at the top.
- Sprinkle on 1 cup of the toasted almonds.
7. Tightly roll up your dough, beginning at the bottom. Slice into 1 1/2 '' circles. Place in greased cupcake tins. Proof in a warm area for 1 hour until puffy, and about double in size.
- 72 g water
- 300 g white sugar
- 45 g corn syrup
- 1/2 t salt
- 3 oz butter, cubed
- 60 g heavy cream
- 20 g sour cream
- 1 t vanilla extract
- Place everyone except for the dairy and vanilla in a sauce pan. Cook until amber, or 330 degrees. At this point you need to act quickly to stop the cooking, or your caramel will burn. You might burn it the first time, its okay. I don't use a thermometer because you waste time reading and getting rid of it. You'll learn when its the right moment to kill it with dairy. After that your caramel confidence will be 100%, and you'll make it all the time and put it on everything. Store bought caramel is bullshit.
- Okay! So once you're at the killing point, dump in the cold cream, followed by cold butter and cold sour cream. The sugar syrup is going to steam/ bubble something fierce so be careful, steam burns HURT, a LOT. Wear an oven mitt while you whisk for bonus safety points. Once all your dairy is in, and the pot looks less possessed, at the extract.
- Now you have delicious salted caramel sauce. Set aside, and wait for your buns, you should probably taste some when its cool.
Baking and glazing:
- Preheat your oven to 325 degrees.
- Brush your buns with a little extra melted butter, be gentle.
- Bake for 20-25 minutes until golden brown and delicious. Internal temperature should be around 180 degrees for all your scientists out there.
- Let cool for 10 minutes, then carefully pop out of the pans. Place on a wire rack on a baking sheet. Drizzle caramel sauce liberally. Sprinkle with remaining 1/2 cup toasted almonds.
- Destroy. I mean.. eat.