These soft nut and cinnamon brioche are very easy to make and taste amazing. The dough is prepared quickly and the cinnamon filling is stirred together within a minute. Perfect for brunch, coffee, as a snack on the go or to give away to friends and family.
Prep Time15 minutesmins
Zubereitung15 minutesmins
Ruhezeit (auch in 1 Std. möglich, siehe "Tipps")8 hourshrs
Gesamt8 hourshrs30 minutesmins
Servings: 12medium
Ingredients
Dough
500gwheat flour (type 480)or all-purpose flour
300mlmilkluke warm
60gbuttersoftened, pitted
60gsugarlight brown sugar or granulated sugar
10gsalt
8gfresh yeastor 2 g dry yeast
Nut and Cinnamon Filling
200ggrated nutsi. e. hazelnuts, almonds, walnuts
100mlwhipping cream or half-half
90gsugarlight brown sugar or granulated sugar
1 ½tspcinnamon
egg wash
1small eggpreferably organic
1tbspmilk
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.
Notes
Weiche Nuss-Zimt-Stangen - Tipps & FAQ
Does the dough have to be prepared the night before?
No. However, I like to prepare the dough the day before so that I can start baking straight away the next day and they 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:
Verwende anstatt von 8 Gramm frischer Hefe 20 Gramm. Somit "ersparst" du dir ein paar Stunden Gehzeit. Der Teig wird mit 20 Gramm Hefe und bei einer Temperatur von ca. 30-35°C (idealerweise im Backofen) 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 them with hazelnuts, almonds and walnuts. All three varieties turned out very well.
How long is the baking time?
The baking time is approx. 15 minutes in a preheated oven at 180°C / 356°F. Ideally, you measure the core temperature. This guarantees 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 when baked in a preheated oven at 100°C (215°F) for 5 minutes before serving.