Steps: |
| -Heat the milk to 110 degrees and dissolve the yeast into the milk. (Learn How) |
| -Slowly whisk the eggs into the milk. |
| -Fit the mixer with a dough hook. Combine flour, cornstarch, sugar and salt in the bowl. Mix until well combined. |
| -On low, add the milk/yeast/egg mixture in a steady stream to the dry ingredients until combined (about 1 minute) |
| -On medium, add the softened butter one small piece at a time. The dough should be left to knead 10 minutes until it comes away from sides of bowl. |
| -Turn the dough out onto a clean countertop and knead until the dough is smooth. |
| -Round the dough with your hands (see pictorial) and place into a greased, prepared bowl. |
| -Cover the bowl with plastic wrap and place in a warm dry place to rise until doubled in size (about 2 hours). |
| -Once the dough has risen, it can be formed into cinnamon rolls. (Learn How) |
| -It can also be formed into traditional brioche rolls. (Learn How) |
| -Once the dough is proofed, shape as desired. For rolls and loaves, brush with beaten egg before baking. |
Pairs With: |
| Brioche Cinnamon Rolls |
This dough can be formed as needed into rolls, loaves, cinnamon buns or braids. For loaves, cinnamon buns or braided brioche bake at 350 degrees for 30-40 minutes until golden. For small brioche rolls, bake at 350 degrees for 20 minutes. |
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