Bakers Journal

Ingredients:
Weight (g) Percentage
Strong bakers' flour 650 100
Yeast 7 1
Salt 13 2
Unsalted butter 225 35
3.25% milk 250 40
Water 250 40
Granulated sugar 225 35
Eggs 100 15
Dough Improver (optional) 13 2

TOTAL 1733 270

Recipes > Patisserie
Brioche

Yield: 24 large cinnamon buns

Directions

In heavy saucepan over low heat, warm the milk, water and butter until the butter is just melted. Remove from heat and pour into bowl of planetary mixer. Add sugar and mix on lowest speed with dough hook until mixture is cool. Add the yeast, eggs, flour, dough conditioner and salt, and mix on low speed for two minutes and then on medium speed for five minutes or until gluten is developed. Transfer dough to lightly oiled container, cover, and let rest for 20 minutes. For dinner rolls, cut dough into desired size pieces, cover, and let rest for additional 15 to 20 minutes. Shape rolls and proof until doubled in size. Bake at 180 C with steam for 15 to 20 minutes or until golden brown and baked through. For a glossy finish, eggwash buns before baking.

For cinammon rolls, punch down dough, cover, and let rest for an additional 20 minutes. Roll dough out into a square approximately 1/4-inch thick and brush melted butter. Sprinkle brown sugar and cinammon over surface and roll up gently. Slice into two-inch pieces with a sharp serrated knife. Place dough onto parchment-lined tray, and cut the side down. Proof until doubled in size, and bake at 180 C for 25 to 30 minutes.

Chelsey Rae Des Roches is a Baker-Patissier and is currently employed as the Assistant Bakery Technician and HACCP Coordinator at Lentia Enterprises. She is also a Board Member of the Ontario College of Trades and the Canadian Pastry Chef’s Guild, a member and volunteer with the Women in Food Industry Management group, and a member of the Baking Association of Canada.