Ingredients
For Dough:
BRIOCHE 25 - 250 gm
WHEAT FLOUR - 750 gm
MILK - 230 gm
WATER - 250 gm
UNSALTED BUTTER - 85 gm
FRESH / DRY YEAST - 50-15 gm
For Cinnamon Filling:
CRÈME PATISSERIE W40 - 200 gm
WATER - 400 gm
CINNAMON POWDER - 35 gm
Method
For Dough:
Place all the ingredients in a mixing bowl. Use a spiral mixer to mix on a slow speed for 4 minutes and then mix on a fast speed for 6 minutes. Dough temperature should be maintained between 26°C to 28°C. Bulk fermentation for 15 minutes. Flour a rolling pin and roll the dough to about a 24"×15" rectangle (the size of the rectangle can vary). Use a rubber spatula to spread the cinnamon filling over the whole dough rectangle. Starting on the long end, roll the dough up tightly. Cut into slices and place in a greased baking tray. Final proof for 30 minutes to 45 minutes at 28°C under 85% relative humidity. Spray with milk wash. Bake at 220°C for approximately 30 to 35 minutes or until light golden brown colour.
For Cinnamon Filling:
Put CRÈME PATISSIERE W40 and water in a mixing bowl. Whip it together for 4 to 5 minutes on high speed or until a smooth texture is achieved. Add cinnamon powder and again mix it for 1 minute. Refrigerate for a minimum of 30 minutes.
Baking Tips
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