Brioche khorasan

Khorasan cinnammon sticky buns

Recipes / Breakfasts
  • Preparation : 15 minutes

  • Cooking : 50-55 minutes

  • Yield :


  • 3/4 cup milk

  • 1 3/4 teaspoons dry active yeast

  • 3 eggs

  • 2 teaspoons salt

  • 1 1/2 cups butter

  • 1 3/4 cups dry fruits, nuts anything you prefer

  • 3/4 cup cream 35%

  • 1/4 teaspoon citrus, lime or orange zest

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon cardamom

The recipe

  • Heat the milk in a saucepan or in the microwave, the milk must not be hotter than lukewarm (43 °- 45 ° C or 110 ° F). Transfer the milk to a bowl and add the yeast and 1 tbsp. sugar, mix. Let stand + - 5 minutes, the mixture should be frothy. Add the eggs to this mixture, mix until the mixture is foamy. In a stand mixer, or in a bowl, mix the flour, 4 tbsp. of sugar, 1 teaspoon of salt. Add the milk-egg-yeast preparation, once the mixture is homogeneous, add 1/2 cup of butter one piece at a time. Knead for about 5 minutes on medium speed until the dough is smooth and begins to pull away from the bowl. Cover the bowl with food wrap, a damp cloth or beeswax paper

  • Let the dough raise until it double in a warm place (1- 1 1/2 hre).

  • Melt 1/2 cuo of butter in a small heavy saucepan over medium heat. Stir in the rest of sugar, cream, salt, and zest. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle ½ cup nuts/dry fruits over bottom of baking pan and let cool.

  • Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.

  • Roll out dough on a lightly floured work surface into a 12x16" rectangle about ¼" thick. Arrange dough on work surface so 1 long side faces you. Spread cinnamon-sugar mixture over dough, leaving a 1" border on the side farthest from you.

  • Sprinkle ¾ cup nuts/dry fruits over cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange log seam side down.

  • Using a large knife, cut log crosswise into 12 pieces (lightly flour knife between slices if dough is too sticky). Turn buns cut side up and gently pat top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Transfer buns to prepared pan, spacing evenly apart (buns should not touch each other).

  • Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes–1 hour.

  • Arrange a rack in middle of oven; preheat to 350°. Whisk egg with ½ tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes. Let cool 5 minutes. Spoon remaining glaze over. Sprinkle ½ cup nuts/dry fruits over. Let cool in pan on a wire rack. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

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