Once again, I made brioche. You know you love it! These buns are a lot simpler than any of the other brioche recipes I've done. Just some brioche with a little butter, sugar, and spices on top.
I would say this is the easiest way to get the brioche into cubes.
You won't even recognize these as seperate cubes in an hour... Let's just they PUFF up.
The brioche, getting its warm on.
All baked... but in the nude!
Are we making cinnamon toast? Oh no, something MUCH better.
Melted butter, shall I say more?
My dipping technique.
How pretty! Can I have one yet...?
Sugar and Spice Brioche Buns
(Adapted from Flour)
1/2 batch Brioche
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
Pinch of ground cloves
Pinch of kosher salt
1/4 cup unsalted butter, melted
Directions:
1. Line 10 standard 12-cup muffin tin with paper liners.
2. Roll the brioche into a rectangle 10 by 5 inches. Cut the dough into 10 strips, each 1 by 5 inches. Cut each strip into 1 inch squares. You should have 50.
3. Place 5 pieces into each liner. Cover with plastic and place in a warm spot to proof for 1 1/2 hours.
4. Preheat oven to 350 degrees. Bake for 35 to 45 minutes, or until golden brown. Let cool for 5 to 10 minutes.
5. In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cloves, and salt. In another small bowl, melt the butter.
6. Remove each bun from their liner. Brush the top of each bun with the butter then roll in the sugar/spice mixture.
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