Home » Pastries, cookies and sweets » Sweet bread » Caramelized Brioche/Brioche à la cassonade

Caramelized Brioche/Brioche à la cassonade

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Brioche Zurkan -second part…

As I already said here, I saw plenty of beautiful models at Valentina and I intend to reproduce them all.

They consist in a sweetbread dough filled with cassonade and butter (you can add cinnamon if you like).

Brioche dough:

  • 350 g T45 flour
  • 200 g Manitoba flour
  • 25 g fresh yeast
  • 75 g sugar
  • 250 g milk
  • 3 egg yolks
  • 125 g butter
  • 5 g salt
  • 100g butter
  • 150 g cassonade
  • cinnamon (if you like)

Combine 25 g sugar, yeast and 50 g warm milk and mix well to dissolve. Let stand 15 minutes.

In a separate bowl melt the butter add 200 g milk, 50 g sugar and the yolks. Mix well and pour over sifted flour and salt.

Add yeast and knead a soft and smooth dough, at least 10 minutes.

Put the dough in a buttered bowl, cover and let rise until doubled in bulk.

Divide dough in 4, shape balls and pat each into a 28-30 cm round sheet.

Place first dough sheet on the baking sheet lined with baking paper. Spread 1/3 butter  leaving a 2 cm border all around, sprinkle 1/3 sugar (and cinnamon).

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Brush the edge with egg wash and place second dough sheet on top. Press the edges, and continue with butter, sugar, cinnamon like before.

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Start cutting, the pictures will do all the job here.( 8 parts)

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Take one triangle’s tip with your fingers and delicately twist it, pass it thru cut. Repeat with all the rest.

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Put your finger into the edge’s cut and twist the ends underneath, pulling towards outside.

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Shape the triangles, pressing them with a bamboo stick.

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Allow to proof until doubled in size, then gently brush with egg wash.

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Bake at 190°C for 25 minutes.

Cover with aluminium foil after 15 minutes if needs ( will prevent excessive browning of the top).

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They are so delicious. I must say, there are no leftovers of this brioche in my house.

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I love caramel.

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Needless to say, I’m a fan.

To be continued…

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4 thoughts on “Caramelized Brioche/Brioche à la cassonade

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