Cinnamon Crown Brioche

Cinnamon crown brioche recipe

The cinnamon crown brioche is a sweet bread that combines the soft texture of brioche with the unmistakable aroma and flavor of cinnamon. This homemade dessert is ideal for sharing at breakfasts or snacks, providing a warm and comforting touch. Its preparation requires patience, but the result is a golden and fragrant crown that will delight everyone.

Preparation time

The preparation of this cinnamon crown brioche requires time for the dough to ferment and develop its characteristic texture.

• Preparation: 30 minutes
• Cooking: 22 minutes
• Total: 3 to 4 hours with fermentation included
• Servings: 8 to 10
• Difficulty: Intermediate

Ingredients

For the dough

• 500 g of 0000 flour
• 6 g of dry yeast
• 100 g of common sugar
• 10 g of salt
• 180 ml of warm water
• 30 ml of orange blossom water
• 3 beaten eggs
• 200 g of softened butter

For the filling and decoration

• 50 g brown sugar
• 15 g ground cinnamon
• Pearl sugar for decorating (Optional)
• 1 egg for brushing

If orange blossom water is not available, it can be substituted with a small amount of vanilla essence, although the traditional aroma will change slightly.

Utensils we will use

• Large mixing bowl
• Stand mixer with hook, or hands for kneading
• Spatula
• Sharp knife for cutting the dough
• Baking paper
• Baking dish or tray
• Egg brush

Preparation

1. Mixing dry ingredients

1. Basic combination: In a large bowl, mix the 0000 flour with the salt, sugar, and dry yeast. Make sure to distribute these ingredients well so that the yeast acts uniformly.

2. Integration of liquids and initial kneading

1. Incorporation of liquids: Add the warm water and orange blossom water to the bowl, along with the beaten eggs. Mix everything with the stand mixer at medium-low speed for 20 to 25 minutes. It is important to pause the machine every 5 minutes if you see it getting too hot, so as not to damage the yeast.
2. Observe the texture: The dough should be elastic and begin to pull away from the sides of the bowl, which indicates that the flour is well hydrated and the gluten network is beginning to form.

3. Incorporate the butter

1. Softened butter: Without stopping kneading, gradually incorporate the soft butter. Continue kneading for another 10 to 15 minutes approximately, until the dough is very elastic, smooth, and with a special shine.
2. Importance of kneading: This step is key to developing a soft and airy dough, characteristic of a good brioche. The butter also provides a flavor and aroma that enrich the bread.

4. First fermentation

1. Dough resting: Place the dough in a greased bowl and cover it with a clean cloth. Let it ferment at room temperature for 2 hours.
2. Cold fermentation: Then, take the dough to the fridge and let it rest overnight. This helps the fermentation to be slow, achieving a finer texture and a more developed flavor.

5. Crown shaping

1. Roll out the dough: Take the dough out of the fridge and stretch it into a rectangle on a lightly floured surface.
2. Prepare the filling: Sprinkle the brown sugar mixed with cinnamon powder over the surface.
3. Rolling the dough: Carefully roll the dough into a cylinder.
4. Longitudinal cut: Cut the roll in half lengthwise without reaching one end to keep it joined.
5. Braiding and forming the crown: With the cut side up, braid both strips and join the ends to form a ring on the baking tray with parchment paper.

6. Second fermentation

1. Resting the formed dough: Cover the crown with a cloth and let it ferment for another 2 to 3 hours, until it visibly grows and is spongy.

7. Baking and decoration

1. Prepare the oven: Preheat to 180°C.
2. Brush the brioche: Beat an egg and, with a brush, spread it over the entire surface to give it shine.
3. Add pearl sugar: If desired, decorate with pearl sugar to add texture and sweetness.
4. Bake: Bake for 22 minutes or until a toothpick inserted comes out clean and the crown is uniformly golden.

To finish and serve

Let the brioche crown cool slightly before transferring it to a wire rack. This prevents it from becoming soggy. Serve the brioche warm, ideal to accompany a coffee or a cup of whipped cream. You can prepare homemade whipped cream for spreading, making the experience even more special. This recipe works very well as an accompaniment for a breakfast or snack that provides sweetness and softness. Also try combining with other sweet options like the Apple French Toast for variety.

Nutritional Information per serving (approx.)

• Calories: 350 kcal
• Proteins: 7 g
• Fats: 15 g
• Carbohydrates: 45 g
• Fiber: 2 g

Values are estimates based on standard ingredients and portions.

5 keys for the perfect Cinnamon crown brioche

• Patience with fermentations: The dough requires good resting so that it rises correctly, both at room temperature and in the cold.
• Adequate water temperature: Using lukewarm water is vital to activate the yeast without killing it.
• Incorporate the butter little by little: Adding it slowly while kneading ensures a shiny and smooth dough.
• Stretch well and fill with cinnamon and brown sugar: This ensures a homogeneous flavor and that the crown has a delicious filling when cut.
• Monitored baking: The final point is key, excessive baking dries out the brioche and incomplete baking leaves raw dough.

When is it ideal to enjoy the Cinnamon crown brioche?

This brioche crown is perfect for family gatherings during breakfast or snack time, especially in cool climates or on days off. Its cinnamon and sugar aroma creates a cozy atmosphere, while its soft and sweet texture is ideal for sharing with a cup of coffee or whipped cream. It is also an excellent dessert for celebrations where you want to surprise with something homemade and delicious. It is a sweet option that combines well with other bakery preparations, such as bread for media noche rolls and other baked sweets.

Comparative table of Cinnamon crown brioche with similar recipes

Frequently asked questions (FAQ)

Share your experience

Preparing this cinnamon brioche crown at home is an excellent way to experiment with sweet baking. Did it turn out with a particularly attractive texture, or have you tried any variations with additional spices? Cooking is for sharing, so leave your comments and improvements to enrich this recipe together.

Culinary glossary

• Brioche: Sweet bread with a soft and spongy texture, enriched with butter and eggs.
• Dry yeast: Microorganisms that allow the dough to ferment so that it grows and has volume.
• Fermentation: Process by which the dough rests so that the yeast produces gas and aerates the dough.
• Orange blossom water: Aromatic floral extract common in traditional pastry, obtained from orange blossom flowers.
• Pearl sugar: Granulated sugar that does not melt when baked, ideal for decorating sweet breads.