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Brioche as 'cinnamon bolus'

This sweet brioche is perfect to serve with, for example, a cheese platter.This recipe is by Chef Bart Leussink of The Church in Arnhem.

Ingredients

210gMilk
75gWhipped cream
200gButter
75gSugar
11gYeast
10gSalt
225gWhite bread flour
225gPlain flour
20gRock sugar
2Eggs
Cinnamon sugar

Preparation

  1. Heat milk and cream to 32°C.
  2. Dissolve the yeast in this and let stand for 10 minutes.
  3. Mix butter and sugars in the dough machine on medium speed for 5 minutes.
  4. Add flour and salt.
  5. Add eggs together with the milk-cream-yeast mixture while the machine is running.
  6. Let the dough mix for 15 minutes.
  7. After 15 minutes, test if you can pull a windowpane from the dough.
  8. If so, shape the dough into a ball.
  9. Let the dough proof for 15 minutes at room temperature.
  10. Divide the dough into balls of 50 grams.
  11. Roll out the dough.
  12. Roll the pieces through the cinnamon sugar.
  13. Shape the dough into balls and place in greased baking molds.
  14. Preheat the oven to 180°C with 50% humidity.
  15. Give the molds with cinnamon knots a final proof of 15 minutes at 45°C.
  16. Bake the knots at 180°C for 15 minutes.