This brioche is a result of combination of different recipes that I used to know. First is the recipe for a brioche-vendéenne (brioche tressé) and another recipe for cinnamon buns. I was curious to combine these two recipes and would love to see what I got later! The result as you see is quite good but there is some improvement needed if I do it again next time. Anyway the brioche Russe looks beautiful with those curves and the smell of cinnamon with brown sugar is simply irresistible!
Step 1 Preparation for brioche-vendéenne
- Fine wheat flour 500 gr
- Sugar 100 gr
- Fresh yeast 25 gr or 6 gr of dry yeast
- Egg 3 pcs
- Water 125 ml (it should be cold – 8-10ºC )
- Fermented dough 60 gr
- Salt 10 gr
- Butter 125 gr
- Rhum 12,5 ml
- Vanilla extract 4 ml
Knead all together, except the butter as it will be added during kneading. Add one more egg at the end of kneading for “bassinage”. Let the dough rest for 30′ then make a fold and keep it in the fridge overnight.
Step 2 Preparation for cinnamon paste
- Butter 20 gr
- Cinnamon powder 1 tbsp (5 – 7 gr)
- Dark brown sugar 40-50 gr
Mix all together, keep it in the room temperature.
Step 3 Montage
Take the dough from the fridge and roll out it on floured surface, make it square or rectangular, depends on the mold size. Spread evenly the mixture of cinnamon, butter and brown sugar on the dough, then roll the dough into a cylinder.
Keep it in the fridge for at least few hours. Cut the dough into three strands and make the braids, put it into the buttered mold, don’t forget the egg wash and let it rest for at least two hours at 25ºC, then bake it at 180ºC for around 50’60 minutes.
Le petit renard 