All about brioches

This weekend I revisited an older recipe, adapted from a Tom Kitchin recipe (Michelin star chef in Edinburgh): brioche buns with olive and sun dried tomato filling. Tom Kitchin’s recipe uses mushrooms but we prefer the olive and sun dried tomato filling. The brioche dough is so buttery, the buns end up incredibly soft, fluffy and melt in the mouth….mmmmm 😉 See here the recipe I posted a few years ago already (5th recipe as you scroll down on the this page:

Today I made these buns once more and Alex suggested I could also try making them with a cinnamon filling.  I used approximately 1/4 of the brioche dough as described in the recipe above. I made up the filling myself so can not completely precisely specify the quantities but it was approximately as follows:

  • 7 tablespoons golden syrup
  • 4 large knobs of butter
  • 5 heaped teaspoons cinnamon
  • 3 tablespoons dark muscavado sugar

Place all the above ingredients into a small saucepan and heat until melted and well combined. If the mixture is too thick, add some more syrup and butter. The consistency should be quite runny and as it cools down it will become more sticky and thick. Follow the savoury brioche recipe above to assemble the brioche rolls, using around 2/3 of the cinnamon mixture as the filling. Be aware that you need to spread the cinnamon mixture on the brioche dough while the mixture is still warm as otherwise it is really thick and difficult to spread. After 15 minutes baking in a muffin tray, place them into a small oven proof dish, tightly next to eachother and spread the remainig cinnamon syrup mixture on top, baking again until hot and sticky. Perfect eaten with a cup of coffee for afternoon tea 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *