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.