Folks, if you have not yet determined what to make for Christmas morning then I have the perfect recipe for you right here. This recipe is another one out of “Sweet Magic, easy recipes for delectable desserts” by Michel Richard and Peter Kaminsky. And it is probably the best cinnamon roll I have ever had. Somehow with the combination of the brioche, pasty cream, and marmalade it was a very delicious concoction.
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This cinnabun recipe is from the northeast France where it is called “bolux.” Also I doubt that the French version is made in the microwave but I love that Michel has us making the pasty cream in the microwave, you don’t see that very often in recipes. Also supposedly the French version has rum in it but this does not. I am sure you can add that as well if you wish.
The other half of this is Brioche, which is more of a bread dough than a pastry dough.
Brioche dough is very rich and airy and soft. Because the finished brioche needs airiness, you are supposed to use a high-gluten flour. Which stretches to create little air pockets in the dough as it rises. However, I did not have this laying around and instead used regular all purpose flour and it might not have turned out as “airy” but it was just as delicious and tasty. It also states to refrigerate the dough overnight, I only refrigerated for 2 hours.
A few other alterations I had to make was I used orange marmalade versus apricot jam and it was delicious, and another one is that I used golden raisins versus regular raising but that is because I prefer golden raisins.
Yields: 8 servings | Prep Time: 45 minutes | Cool Time: 2 hours | Cook Time: 30 minutes
Yields: 1 ¼ lbs dough
1 1/2 cups high-gluten bread flour
2 tbsp sugar
½ package (or 1 1/8 tsp) active dry yeast
1 pinch salt
1/4 cup plus 1 tbsp warm water
1/2 cup (1 stick) unsalted butter, cut into small pieces and at room temperature
Place the flour in the center of the bowl of a stand mixer fitted with the paddle attachment. Pour the sugar, yeast, and salt in three different places at the edge where the flour meets the bowl. Break the eggs into a small bowl and place it near the mixer. Pour 1 tbsp of the water directly on top of the yeast and start the mixer on low. Add the eggs to the mixer one at a time (they will “ploop” out of the bowl individually). When all the eggs are in, increase the speed slightly and slowly add the remaining warm water. When the water is incorporated, increase the speed to medium high and continue beating for 2 minutes. Turn off the mixer, scrape down the sides of the bowl, and beat for 2 minutes longer, until smooth.
Turn off the mixer and drop in all the butter. Start the mixer on low speed to incorporate the butter. Slowly increase the speed to medium, then high, stopping to scrape down the sides of the bowl after 2 minutes. Continue beating until the dough no longer sticks to the edges of the bowl.
Transfer the dough to a bowl large enough to allow it to double in size, cover it loosely with plastic wrap, and refrigerate it overnight. Use it within 3 days.
1 cup milk
2 egg yolks
¼ cup packed brown sugar, dark
2 tbsp cornstarch
½ tsp cinnamon
1 set of Brioche Dough (1 ¼ lbs)
4 tbsp (1/2 stick) unsalted butter, softened at room temperature to texture of mayonnaise
½ cup raisins
½ cup apricot jam
½ cup powdered sugar
About 1 tbsp milk
¼ tsp vanilla extract
Preheat the oven to 325 degrees.
Make the Brioche Doug first.
Then make the pastry cream by mixing the milk, egg yolks, brown sugar, cornstarch, and cinnamon with a wire whisk in a small microwave-safe bowl. Microwave on high for a total of 3 minutes, stopping the microwave after 2 minutes and whisking vigorously before cooking for the additional minute. Remove and whisk vigorously again. On a sheet pan lined with Silpat or parchment, spread the hot pastry cream in an even layer. Cut one or two large pieces of plastic wrap, place them directly on top of the cream to prevent a skin from forming, and wrap the entire pan. Refrigerate the pan for at least 30 minutes.
Using all the softened butter, generously coat the inside of an 8-by-2-inch cake pan and place it in the refrigerator. Divide the brioche dough into a 10-ounce piece and a 6-ounce piece, and return the larger piece to the refrigerator. Roll the smaller piece of dough on a lightly floured surface into a 12-inch circle about ¼ inch thick. Place the dough circle inside the buttered pan and press it into the bottom and up along the sides. Refrigerate.
When the pastry cream has cooled completely, transfer it to a large bowl and whisk it vigorously. Spoon one third of the pastry cream into the prepared pastry bottom. Set aside.
Flour the work surface again and roll the large piece of brioche dough into an 8-by-12-inch rectangle about 1/4 inch thick. Spoon the remaining pastry cream onto the rectangle so it covers the entire surface of the dough except for a 1-inch strip at a long edge. Dab a little water on this edge (this will allow you to seal the roll you are about to make. Sprinkle the raisins onto the pastry cream.
Starting from the long edge with pastry cream on it, roll the whole piece as if you were making a jellyroll, using the last inch the dough to create a seal. With a sharp, serrated knife, cut the roll in half, and then continue cutting the pieces in half until you have 8 equal pieces. Place the rolls, cut side up, in the pan on of the pastry cream. Put a roll in the middle and arrange the others around it, leaving an equal amount of space between the rolls so they have room to rise as they bake. Bake for 30 minutes. Let the pastry cool in the pan for 30 minutes.
Warm the apricot jam in the microwave on high for 45 seconds just until it becomes liquid), then remove the pastry from the pan and brush it with this glaze.
In a small bowl, whisk all the icing ingredients together until well combined. Add just enough milk to create an icing the consistency of maple syrup. With a spoon, drizzle the icing over the entire bun. Tear, cut, or otherwise separate the pastry into 8 buns.
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