Weekend Treats: Olaf Blanke's Cinnamon Brioche Buns

Long Lunch 03/08/2018
Photo: Olaf Blanke

Cinnamon Brioche Buns by Olaf Blanke

For the Cinnamon Butter:
500g Unsalted butter
175g Brown sugar
100g Caster sugar
Pinch of salt
Zest of 1 Lime

Butter needs to be at room temperature. Add all ingredients in a mixing bowl and mix on fast speed with a whisk until smooth and everything is combined. Put aside.

Brioche dough (you have to make the dough on the day before you use it):
600g standard flour
20g of instant yeast
40g of milk
Pinch of salt
60g Caster sugar
7 size 6 eggs
360g unsalted butter

Cut the butter in cubes, roughly 1cm x 1cm and put in the fridge. The butter needs to be cold when you add it into the dough.

Heat the milk up until lukewarm. Dissolve the yeast in it and leave for 5 minutes. Put all ingredients except the butter in a mixing bowl. Mix for 3-4 minutes on slow speed with a hook. Turn to fast speed for an additional 4 minutes.

Add the butter cubes and mix for another 6-8 minutes on fast speed until everything is combined. The dough is developed, when it starts to make noise. It will slash against the mixing bowl.

Transfer the dough on a tray and put in the fridge for at least 2 hours.

After 2 hours fold all corners to the middle, glad wrap and back in the fridge.

On the next day, roll the dough into a rectangular shape about 5mm thick. Apply the cinnamon butter on top with a spatula.  Start rolling the dough by starting on one end. After the first fold, press your fingers from left to right at the end of the fold. That helps to keep it more stable while finishing the rest of the rolling process. Ones you are done, back in the fridge for an hour.

Take out of the fridge and cut into 5cm pieces. Put muffin cups into a muffin tray and put the dough cut side down. Cover with a cloth and let them raise for 30-40 minutes. Dough should come up to the edges of the cup.

Put into a pre-heated oven at 180°C for about 15-18 minutes until golden brown. Depending on your oven it might take a little less or longer.

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