Brown Sugar Cinnamon Brioche Buns

Yes, I know.  I have been a brioche making fool around here lately.  But, can you blame me?  That stuff is so good - and for everything!  This recipe uses a small portion of the already made up dough you should have in your fridge.  Oh, you don't have brioche dough in your fridge?  Well, click here and you can.  Don't be scared, it's super easy.  I promise.  :)

For this super simple recipe, I grabbed a handful of dough and rolled it out into a rectangle (approx. 9x13).

Sprinkle a generous amount of brown sugar and cinnamon on top and roll up longways.  Be careful to leave the edges of the dough as clean as you can.  Pinch the ends closed after rolling.  

After rolling, slice into pieces.  Mine were about 1 1/2 thick.  Place in a buttered round baking pan and cover with a dishcloth for about 45 minutes to let rise.  Then, pop in the over for about 15-20 minutes on 350 degrees.

Brioche Doughnuts

Ever since making the best bread ever, my brioche dough, I have been hankering to try doughnuts.  Boy, I am glad I did!  They are everything I imagined they'd be.  Rich, yet decadent with a slight crisp giving way to a rich buttery interior of yummy goodness.  The powdered sugar on top gives it a delicate sweetness without being overpowering.  Although, I'm sure the next time I make these, I will use a caramel or glazed drizzle.  mmmm...

Again, this recipe is super easy - especially is you already have your dough made.  

How It's Done

Take a 1 lb. portion from your dough and roll on a floured surface.

Get your trusty biscuit cutter or round cookie cutter (or, in my case, grab whatever you can that will make round holes) and cut out your pieces.  Don't forget the holes - they're great rolled in powdered sugar.  Delightful.  

Pretty self explanatory.  Fry 'em up!

Sprinkle with powdered sugar...

Brioche - The Best Bread Ever!

Ohhh, brioche!  How I love you so...

Brioche is very egg'y and very buttery (yummy!) and lends itself to a variety of dishes.   This is a really good thing because I am making all sorts of things this week.  

The recipe I used is below.  Keep in mind that this makes a lot of dough - enough for 4 loaves, so plan accordingly.   The best thing is that this dough keeps fresh in the fridge for about a week so you have some time to play with it.  

This is especially great for those who don't have a stand mixer at their disposal.  I used a wooden spoon.  It can't get simpler!

Basic Brioche Recipe 

1 1/2 cups lukewarm water
1 tablespoon granulated yeast (1 packet)
1 to 1 1/2 tablespoons kosher salt
8 large eggs, lightly beaten
1/2 cup honey
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached, organic all-purpose flour

Pour water into a 5 quart bowl and add yeast.  

Lightly beat the eggs in another bowl and add salt, honey and melted butter and stir until combined.  
Add egg mixture to water/yeast mixture.
Mix in the flour (a cup or so at a time) and using a spoon, stir until all of the flour is incorporated.  Dough will be sticky!

Cover with a dish towel and allow to sit at room temperature for about two hours until the dough doubles in size.  After rising on the counter top, transfer to refrigerator until ready to use.  This dough handles much better if it's cold.

The possibilities are endless with this dough.  When you're ready to bake, grab a handful of dough (approx. 1 lb) and get to baking.  For loaves, flour and bake in loaf pan.  Brioche loaves can be used for the most delicious french toast you've ever tasted!  For cinnamon rolls, take your 1 lb handful and roll into a rectangle on a heavily floured surface - then top, roll and cut.  :)  Braided breads, muffins, doughnuts, fried filled tarts - everything is possible with a little brioche dough...

What will you make today?