Sunny brioche cinnamon roll style


For the dough

  • 12 g of fresh yeast
  • 6 cl milk
  • 1 egg
  • 90 g thick crème fraîche
  • 2 tablespoon(s) orange blossom
  • 40 g of sugar
  • 1 teaspoon(s) of fine salt
  • 300 g of T45 flour

For garnish

  • 50 g melted semi-salted butter
  • 50 g brown sugar
  • 10 g of cinnamon
  • 1/2 teaspoon(s) of fleur de sel

For the decor

  • 25 g of icing sugar
  • 0.5 cl of milk


  1. For the dough, warm 6 cl of milk, add the yeast and mix. In a salad bowl, beat the egg with the cream and the orange blossom, add them to the milk.

  2. In the bowl of a food processor fitted with a dough hook, pour the sugar, salt, then flour. Add the liquid mixture. Knead slowly until you get a ball of dough. Increase the speed, continue kneading for 10 minutes. Place the dough in a floured bowl, cover, leave to rise for 1 hour in the oven preheated to 40°/th.1-2, then turn off.

  3. Meanwhile, prepare the garnish. Mix the butter with the brown sugar, cinnamon and fleur de sel, set aside.

  4. Divide the dough in half. Spread the dough pieces into 2 circles of equal size. Place a first circle on a sheet of parchment paper. Spread the filling over the dough disc. Cover with the second disk.

  5. To obtain the final shape, cut the dough into 12 equal parts without cutting all the way to the center. You get 12 triangular shapes, held in their center.

  6. Gently twist each triangle of dough twice, always turning in the same direction. Leave to rise for another hour in the oven preheated to 40°/th.1-2, then turn off.

  7. Preheat the oven to 160°/th.5-6. Brush the brioche with 2 tbsp. tablespoon of milk. Bake for 30 minutes.

  8. Mix the icing sugar and 0.5cl of milk, use this mixture to decorate the brioche once cooled.

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