Snowflake Cinnamon Brioche

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 1 hour
  • Total time 4 hours
  • Portion size 10 servings


Cinnamon Filling:


In large bowl, combine flour and instant yeast; set aside. In saucepan, heat milk, butter, sugar and salt over medium heat, stirring often, until butter begins to melt (do not boil), about 3 minutes. Remove from heat; stir until butter is melted. Pour milk mixture into flour mixture; add eggs. Using electric mixer fitted with dough hook, beat mixture at medium speed until dough comes together.

On lightly floured work surface, knead dough until smooth and elastic, adding up to 1⁄4 cup more flour if dough is too sticky. Shape dough into ball; transfer to greased bowl, turning to coat well. Cover bowl with damp tea towel; let stand in warm draft-free place until doubled in volume, about 1 hour.

Cinnamon Filling

Meanwhile, in bowl, mix together brown sugar, butter and cinnamon using fingers until well combined. Set aside.

Punch down dough. On floured work surface, divide dough into 4 portions; shape each portion into 10-inch round. Place round on parchment paper-lined baking sheet. Spread one-third of the cinnamon filling over round, leaving 1⁄4-inch border all around. Sprinkle with one-third of the pecans. Repeat layers twice. Top with remaining round of dough.

Place 2-inch round cookie cutter in centre of brioche (Step 1). Using sharp knife, cut dough into 8 pieces from edge of cutter to edge of dough (dough undercutter will remain intact). Cut each piece in half (Step 2). Remove cookie cutter. Lift 2 pieces next to each other (one in each hand); twist together twice and pinch ends together to seal (Step 3). Repeat with remaining pieces to form snowflake shape (Step 4). Cover brioche with plastic wrap; let stand until doubled in size, 45 minutes to 1 hour (Step 5). (Make-ahead: Can be refrigerated overnight.)

Preheat oven to 350°F. Brush brioche with egg; make decorative cuts in centre (Step 6). Bake until brioche is golden brown, 25 to 30 minutes. Transfer to rack; let cool on baking sheet for 15 minutes. (Make-ahead: Can be stored at room temperature for up to 2 days or frozen for up to 1 month. Thaw, then reheat in 350°F oven for 10 minutes.) Sprinkle with icing sugar (if using).



Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Nutritional facts PER SERVING: about

  • Calories 455
  • Total fat 17 g
  • Saturated fat 9 g
  • Cholesterol 90 mg
  • Sodium 255 mg
  • Total carbohydrate 67 g
  • Fibre 2 g
  • Sugars 28 g
  • Protein 9 g
  • Iron 3 mg
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Baking & Desserts

Snowflake Cinnamon Brioche