- 1 day
- 30 minutes
Technically a pastry because of its high fat and sugar content, brioche is one of France's most recognizable and decadent breads. A cousin of croissants, pain au chocolate and the Danish, brioche is renowned for its fine crumb, intense butter flavor, soft mouthfeel and richness. The brioche dough in this recipe can be used to make two 9 inches by 5 inches brioche loaves. Roll out the dough into a cylinder and divide into 12 equal-sized pieces. Roll each piece into a ball and place six balls into a greased loaf pan in two rows of three. Allow the pans to proof for two hours covered or until doubled. Paint the surfaces of the loaves lightly with an egg wash and bake for 35 to 40 minutes in a 425 degrees oven.
- In a stand mixers mixing bowl, add 1/3 cup milk, 1 egg, the yeast and 1 cup of flour. Mix by hand. Sprinkle 1 cup of flour on top of the mixture and set aside the bowl, uncovered and in a warm place, for 45 minutes.
- Add the remaining eggs, 1/3 cup sugar, the salt and 1 cup flour to the bowl. With a bread hook attached to the mixer, slowly mix the mixture until combined. Slowly add the remaining flour. Increase the mixing speed to medium. After approximately three minutes of mixing, or after the dough forms into a ball, slowly add the ¾ cup of butter to the dough, one tablespoon at a time. Allow the previous tablespoon to incorporate before adding the next tablespoon. Continue to mix the dough until the butter is fully integrated add an additional tablespoon of flour if the dough is having difficulty coming together and the dough can be stretched until translucent without breaking.
- Place the dough into a large, lightly-buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm place, for approximately two to two and a half hours.
- Deflate the dough by folding it over itself. Allow the dough to proof in the refrigerator overnight or for a minimum of four hours.
- Remove from the refrigerator and allow the dough to come to room temperature. This should take an hour.
- Preheat oven to 350 degrees Fahrenheit. Butter a 13 inch by 9 inch baking dish and set aside. Combine the remaining white sugar and cinnamon in a small bowl. On a lightly floured surface, roll the dough to a rectangle 24 inches by 12 inches. Brush off any excess flour. Brush the dough with the melted butter, sparing a two-inch border on the bottom. Sprinkle the buttered surface with the cinnamon-sugar.
- Starting with the long edge opposite the unbuttered border. Roll up the dough into a cylinder. Take care to make sure that the roll is even. Lightly brush the unbuttered border with water and pinch the roll closed along the seam. Trim one inch from each end to make the roll even.
- With a serrated knife, cut the roll in half. Cut each half in half, and cut each quarter into thirds. Lightly flatten each roll piece and place in a buttered baking dish the pieces should not be touching at this point. Cover the dish with a towel and allow the rolls to rise for one hour or until doubled.
- Bake for 25 to 30 minutes or until golden brown. Allow to cool until warm.
- In a mixer, cream the cream cheese until smooth. Slowly add the confectioners sugar and mix until light and fluffy. Add the vanilla. Spread the frosting over the rolls. Optionally, sprinkle chopped pecans on top. Separate the rolls by hand and serve.