While I could lead you to the recipe that worked so-so, I am giving you the brioche recipe I have tried before and rely on when I need to make small batches (instead of brioche for 100 as I have it in my binder!) It is from Bouchon Bakery and never fails. You can make loaves, rolls or get twisted like I did this time.
Have a great Thanksgiving everyone! I am smoking a turkey and making French-American sides for a little Friensdgiving Wednesday and Thursday will be at my sister in law with the more traditional turkey and accoutrements. While not my holidays, I have happily adopted the tradition...
Twisted Cinnamon Brioche Rolls, dough adapted from Bouchon Bakery:
For the dough:
2 cups all purpose flour
1 package rapid rise yeast
1/2 teaspoon fine sea salt
3 tablespoons granulated sugar
3 tablespoons milk
1 stick (115gr) unsalted butter, at room temperature, cut into small pieces.
3 eggs, whisked, at room temperature
For the filling:
1 stick butter, melted
1/2 cup granulated sugar mixed with 1 teaspoon cinnamon
1 egg mixed with 2 tablespoons milk
Place the flour, yeast, salt and sugar in the bowl of a stand mixer fitted with the dough hook and whisk on low for a few seconds to mix all the ingredients together. Add the milk and eggs and mix on low until the dough starts to come together. Start adding the butter, a few pieces at a time and let them be fully incorporated into the dough before adding more butter, scraping down the sides of the bowl as needed. This can take up to 20 minutes.
Spray and large bowl with cooking spray and keep it close by.
On a lightly flour dusted surface, place the dough and pat it into a rectangle. Take the short side and fold it 2/3 of the way over the right. Do the same thing with the right side over to the left. Repeat the same thing with the top over to the bottom and bottom over to the top. Stretch the dough a little to get there if needed.
Place the dough, seam side down into the prepared bowl, cover with plastic wrap and refrigerate overnight.
The next day, cut the dough into 4 pieces. Keep on portion out and refrigerate the rest, covered with plastic wrap as you work on piece at a time.
On a lightly dusted flour, roll the dough into a 12x15 rectangle. Brush a little melted butter all over the dough, sprinkle with two tablespoons of the sugar-cinnamon mix.
Start rolling the dough from the long edge.
Cut the cylinder in half.
Place one half in front of you and start cutting right through the middle, starting one inch away from the tip.
Twist the two pieces of dough together and and bring the two ends together to form a roll, pressing the two ends together with your fingers. Tuck the ends under if you wish.
Place on a baking sheet lined with parchment paper. Do the same with the other half of the rolled cylinder.
Repeat the process with all the pieces of dough. Cover with a piece of plastic wrap and let rise for about 40 minutes.
Preheat the oven to 350F and place a rack in the middle. Brush the rolls with the egg wash and bake 20-25 minutes or until golden brown.