Super soft nut and cinnamon brioche are easy to make and taste amazing. The dough is prepared quickly and the nut and cinnamon filling is stirred together within a minute. Perfect for brunch, coffee, as a snack on the go or to bring to friends and family.
This post may contain affiliate links (see privacy policy for further details). As an Amazon Associate I earn from qualifying sales.
When do these soft nut and cinnamon brioche taste best? Any time of day and any occasion.
- Breakfast
- Brunch
- To your Coffee
- Snack Time
- For the little hunger in between
They are also perfect for on the go as they neither make a mess nor stick.
How to make super soft Nut and Cinnamon Brioche
After the rising time, the yeast dough is placed on a floured work surface and rolled out into a large, approx. 5 mm (about 0.2 inches) thick rectangle. Then an extremely delicious nut and cinnamon cream is spread over the entire surface.
The right short side is folded one third to the left and the remaining left third is folded to the right.
You then cut this newly created rectangle into 12 strips of equal size, which in turn are cut lengthwise to within one centimeter (0.5 inches). You then twist the resulting two strands.
Nut and Cinnamon Brioche - Tips & FAQ
Does the dough have to be prepared the night before?
No. However, I like to prepare the dough the day before because I can start baking straight away the next day and the Nut and Cinnamon Brioches are ready for brunch.
In addition, the nut and cinnamon brioche has a slightly fuller taste and a better bite when left to rise for longer.
If you want to prepare and bake the dough on the same day:
Instead of 8 grams of fresh yeast, use 20 grams. This will save you a few hours of rising time. The dough with 20 grams of yeast and at a temperature of approx. 30-35°C (ideally in the oven) will have it's volume doubled after an hour already and is then ready for further processing.
Which nuts are best for the filling?
Use your favorite nuts, finely grated. I've already tried the brioche with hazelnuts, almonds and walnuts and all three varieties turned out very well.
How long is the baking time?
The baking time is 15 minutes in a preheated oven at 180°C / 356°F. Ideally, you measure the core temperature, as this ensures that they are neither too dry nor doughy. The core temperature is perfect at 90°C (195°F).
Can I freeze the soft Nut and Cinnamon brioche?
Once they have cooled completely, you can put them in a freezer bag, remove the air and freeze. The sticks should be removed from the freezer about 1-2 hours before serving. They taste best if you bake them in a preheated oven at 100°C (215°F) for 5 minutes before serving.
Soft Nut and Cinnamon Brioche
Ingredients
Dough
- 500 g wheat flour (type 480) or all-purpose flour
- 300 ml milk luke warm
- 60 g butter softened, pitted
- 60 g sugar light brown sugar or granulated sugar
- 10 g salt
- 8 g fresh yeast or 2 g dry yeast
Nut and Cinnamon Filling
- 200 g grated nuts i. e. hazelnuts, almonds, walnuts
- 100 ml whipping cream or half-half
- 90 g sugar light brown sugar or granulated sugar
- 1 ½ tsp cinnamon
egg wash
- 1 small egg preferably organic
- 1 tbsp milk
Instructions
- Dissolve the yeast in the warm milk (max. 35°C or 95°F) for 2 minutes. Place all ingredients including yeast water in a mixing bowl and knead with a food processor for 5 minutes until a smooth dough is formed.NOTE: if you want the dough to be processed after 1 hour already, use more yeast! (see Tips & FAQ)
- Transfer the dough to a bowl, cover with cling film and let rise at room temperature for 8 hours or overnight.If using more yeast, let it rise at room temperature and continue processing after about 1 hour or once the dough has doubled in size.
Before baking:
- Mix the grated nuts, sugar, cinnamon and cream well in a bowl. Set aside.
- Place the dough on a slightly floured work surface. Roll out with a pasta roller into a rectangle approx. 5 mm (0.2 inches) thick. Spread the nut and cinnamon cream evenly over the entire surface.
- Fold in the short side of the rectangle by a third. Fold the opposite side on top (see photos in the blog post).
- Cut 12 equal strips approx. 4 cm (1.6 inches) wide. Cut a strip lengthways down the middle of each. The two strands of cords.
- Place the nut and cinnamon brioche on a baking tray lined with baking paper, spaced apart from each other. Cover and let rise at room temperature for another 30 minutes.
- Preheat the oven to 180°C hot air (356°F).Whisk egg with milk. Brush the cinnamon and nut brioche with it.
- Bake the brioche for about 15 minutes until they are golden brown (core temperature 90°C / 195°F). Carefully remove from the hot baking tray and let cool completely on a wire rack.
1 Kommentar
The recipe says 12 but the picture shows 6 strips