CINNAMON BRIOCHE

PAR

LIONEL PELLE

Informations and materials

Start the recipe the day before

RECIPE STEPS

1. Brioche mixture

INGREDIENTS

300 g Gruau Rouge flour
200 g Gruau Vert flour
70 g sugar
12.5 g salt
20 g yeast
325 g eggs
300 g butter

STEPS

Knead the flours with the sugar, salt, yeast and eggs until the dough comes away from the side of the container, then add the butter and mix again until the dough comes away from the side of the container.

Leave overnight in the fridge.

2. Cinnamon mixture (brioche)

INGREDIENTS

250 g almond cream
75 g crème pâtissière
45 g UHT milk
10 g cinnamon
50 g nuts
50 g raisins

STEPS

Beat lightly until white, mixing the ingredients, then add the nuts and raisins.

3. The next day

INGREDIENTS

STEPS

Roll out the dough thinly, then spread the cinnamon mixture over it and sprinkle with crushed nuts, roll out the dough and divide it in two and make a braid.

Place in a buttered baba mould. Leave the dough to rise for about 2 hours at 23º C.

Bake at 160º C for about 35 minutes.

Remove from the mould and decorate with sugar granules. Enjoy with hot chocolate.