This week's Bread Baker's Apprentice challenge is Peter Reinhart's recipe for Brioche (starting on page 123). Brioche is one of my favorite breads because of the buttery and subtly sweet flavor it has. I also like it's versatility in that you're able to make it either sweet or savory. Peter Reinhart actually has 3 different kinds of brioche recipes - Poor Man's, Middle Class and Rich Man's brioche - which vary in the amount of butter and eggs used. I chose the middle class brioche recipe to work with. Regardless of which you use, the dough consists of preparing a sponge of yeast, flour and milk. Once it's risen, additional flour, eggs, sugar, salt and butter are added to form a sticky dough. This dough is then chilled for a few hours before using.
Rather than making traditional brioche (since I've made it in the past using a different recipe,) I decided to use the dough for mini cinnamon buns. I took the dough and rolled it out to about a 1/4" thickness...
A mixture of Cinnamon, sugar (brown, white & raw), and grated nutmeg is combined...
and sprinkled over the dough...
then the dough is carefully rolled into a log...
which is sliced and placed in greased mini muffin tins and topped with more with the cinnamon sugar mixture...
before baking for 10-12 minutes...
and drizzled with a simple glaze to finish them off...
The result? Addictive, bite-sized cinnamon buns that are buttery, sweet and great any time of day!
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