Cette recette permet de préparer 12 petites brioches

Temps de préparation : 30 minutes
Temps de cuisson : 25 minutes
Plus 2 heures 20 minutes pour la pousse et le repos

Voici ce dont vous aurez besoin :

Pour la pâte
220 ml de lait
85 g de beurre doux, coupé en cubes, à température ambiante
1 cuillère à soupe d'extrait de vanille
420 g de farine T45
60 g de farine T55
60 g de sucre en poudre
40 g de cassonade
9 g de levure instantanée
1 cuillère à café de cannelle moulue
1 cuillère à café de sel
1 œuf battu

Pour le beurre à la cannelle
100 g de beurre doux, coupé en cubes, à température ambiante
140 g de sucre brun foncé
2 cuillères à soupe de cannelle moulue

Pour le glaçage
120 g de fromage frais, à température ambiante
90 g de beurre doux, coupé en cubes, ramolli
100 g de sucre glace
1 cuillère à café d'extrait de vanille

Matériel
Un robot pâtissier multifonction

Get prepared by greasing a large mixing bowl and fitting the dough tool to your stand mixer.

To make the dough, first add the milk, butter and vanilla extract to a medium-sized saucepan. Heat over a medium-high heat, stirring occasionally until the butter has melted. Pour into the bowl of your stand mixer.

Add the plain flour, strong white bread flour, caster sugar, light brown sugar, instant yeast, cinnamon, salt and egg to the mixer bowl. Fit the splashguard.

Mix on speed Min for 2 minutes, before increasing to speed 1 and mixing for a further 8 minutes, so the ingredients come together into a dough.

Place the dough in the greased mixing bowl and cover with a damp tea towel. Leave to prove for around 1 hour 30 minutes, until the dough has doubled in size.

To make the cinnamon butter, first add the butter, dark brown sugar and cinnamon to your clean mixer bowl. Fit the K-Beater and splashgaurd to your machine.

Mix on speed 2 for 1 minute, until combined, and then transfer into a small bowl.

Once the dough has proved, lay on a lightly floured surface and flatten slightly. Gently pull the edges into the centre and shape into a ball.

Cover with a tea towel and leave to rest for 10-20 minutes. While you wait, grease a medium-sized baking tray.

Roll the rested dough out into a rectangle, about 5mm thick. Spread the cinnamon butter filling evenly over all of the dough and roll into a log. Divide into 12 equal-sized slices and shape into balls.

Arrange the buns on the prepared baking tray, seam side up and evenly spaced apart.

Cover with a damp tea towel and leave to prove for 30 minutes.

Preheat your oven to 180ºC. Once your buns have proved, bake for 25 minutes.

TIP: After 15 minutes in the oven, cover with foil for the remainder of the cooking time. This will help prevent the buns over-browning.

Remove from the oven and leave to cool in the tin.

Clean your mixer bowl and fit the creaming beater (the K-Beater will also  do the job).

Add the cream cheese, unsalted butter, icing sugar and vanilla extract to the mixer bowl and fit the splashguard. Mix for 20 seconds, starting at speed 1 and gradually increasing to speed 3. The consistency should be thick but spreadable. 

Spread the frosting over the buns while they are still slightly warm. Tear apart to serve.

Freezing tip: If making ahead, freeze the buns before they are iced and then frost when you are ready to eat.