Sugar + Spice Brioche Buns

I forgot to mention that during yesterday’s class, Chef deep-fried some brioche dough (that was shaped) and then dipped them into cinnamon sugar. The result was soft, tasty donut-like goodies. All of us were hungry and some went without dinner to attend the baking class and it was much appreciated that we had them after a grueling four-hour rolling of dough.

And I remember I had a half batch of brioche dough in the freeze and since we need something for breakfast, I decided to bake sugar and spice brioche buns, something like yesterday’s donuts, just that they aren’t deep-fried but baked.

The recipe is from Flour and the 1/2 batch brioche recipe can be found here.
For the Sugar & Spice mixture:

1/2 recipe basic brioche dough
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of cloves
pinch of kosher salt
1/4 cup butter, melted

Remove dough from the refrigerator.

Line 10 cups of a stand 12 cup muffin tin with paper liners or butter and flour them.

On a floured work surface, press or rolle the dough into a rectangle about 10 by 15 inches. It will have the consistency of cold play-doh and should be easy to work with. Using a bench scraper, chef’s knife, or pizza cutter, cut the rectangle into 10 equal strips, each about 1 by 5 inches. Cut each strip into 5 1-inch squares. You should have 50 1-inch squares of dough.

Place 5 squares of dough in each muffin cup. Cover loosely with plastic wrap and place in a warm spot to proof for about 1 1/2 hours.

Preheat the oven to 350 degrees.

Bake for 35 to 45 minutes or until golden brown. Cool the buns in the pan on a wire rack until cool enough to handle, about 5 to 10 minutes.

In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cloves, and salt.

Brush the tops of the buns with melted butter and roll each bun the sugar mixture to coat.

The buns are best served warm or within 4 hours of baking. The can be stored in an air-tight container for up to 1 day and then warmed in a 300 degree oven for 5 minutes before serving.


Back to pastry class again and this time it’s evening class – 4 hours each – from 6pm to 10pm and yesterday, it overran. The poor hubs was waiting outside for me. Hopefully, he won’t have to wait that long in winter.

Our instructor is Master Pastry Chef Delphin Gomes. Since he’s French, his English is heavily accented. He doesn’t believe in following recipes, preferring that we know the concepts and thus what’s in the notes are just the ingredients for the different pastry products – croissant, brioche, puff pastry, custard, etc.

His class is light and entertaining, yet challenging and fast-paced at the same time. Time is crucial when rolling out the dough. The longer you roll, the worse it gets. And chef went to every one of us to make sure we roll out the dough well before folding them.

It’s all about rolling, rolling, rolling yesterday.

Croissant dough, folding into thirds – one turn.

Chef showing the window pane.I realised I really need to have my brioche dough get kneaded well before adding the butter. Yup, the recipe book doesn’t say that. Like Chef commented in jest, recipe are bound to fail, so that they can come out with more books. =p

The bulging dough. Risen.