Cinnamon brioche

Yield: 20 brioches

Measure Ingredient
1 pack Dry yeast
1 tablespoon Sugar
¼ cup Warm milk (95-105'F.)
2 cups Flour
1 teaspoon Salt
¼ cup Frozen butter, cut into pieces
2 \N Eggs
2 tablespoons Melted butter
2 tablespoons Sugar mixed with
2 teaspoons Cinnamon

This recipe, adapted from the brioche leaf in James Beard's "New Recipes for the Cuisinart" (Cuisinarts, 1976), can be varied in many ways. Sprinkle raisins over the cinnamon sugar, for example. Or sprinkle the rolled-out dough with chocolate chips fold it in the same way and you'll end up with a nice pain au chocolat. Or spread the dough with any kind of fruit jam ... you get the picture.

Combine yeast, sugar and milk in small bowl. Set aside to proof.

In food processor combine flour, salt and butter and pulse to cut in butter finely. Add yeast mixture and pulse again, then add eggs and process until dough gathers in ball that comes cleanly away from the sides of work bowl and rides around on top of blade. Process 1 minute. Then remove ball to lightly floured board and knead 1-2 minutes until smooth.

Form dough in smooth ball and place in lightly oiled bowl, turning to coat all sides of ball. Cover loosely with plastic wrap. Set aside in warm place to rise until doubled in bulk, about 1½ to 2 hours.

Alternatively, place kneaded dough ball in lightly sealed plastic food bag and refrigerate overnight. Dough will rise slowly in plastic food bag and just need to be brought to room temperature before rolling out.

When risen, punch dough down and flatten into rectangle. On lightly floured board, roll out to ½" thick. If dough is square, cut in half. Brush top surface with melted butter and sprinkle with cinnamon sugar. Fold long side of dough rectangle ⅔ of way across dough.

Fold remaining ⅓ of dough over as in letter. Brush top with butter and sprinkle again with cinnamon sugar. Cut into 2" wide sections, transfer to ungreased baking sheet. Let rise again until puffy, 15-20 minutes. Bake at 350'F. 20-30 minutes, until light-brown. Makes 18-20 cinnamon brioches.

Each of 18 brioches contains about: 122 calories; 205 milligrams sodium; 41 milligrams cholesterol; 7 grams fat; 12 grams carbohydrates; 2 grams protein; 0.04 gram fiber.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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