Cinnamon and Cream Brioche by Mme Westermann

This recipe is by chef Antoine Westermann's mother, and it's served at New York City's Le Coq Rico

"My mom made this brioche on Saturday afternoon to be eaten, in theory, for breakfast on Sunday morning. It was so delicious, though, that it rarely lasted through the night…" -Antoine Westermann

6
Servings
483
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough:

  • 500 Grams Wheat flour, white, all-purpose, enriched, unbleached
  • 15 Grams fresh yeast
  • 3 Tablespoons milk
  • 60 Grams caster sugar
  • 4 Egg, whole, raw, fresh
  • 1 Pinch of Salt, table

For the cream:

  • 50 Grams Butter, without salt
  • 6.5 Tablespoons double cream
  • 60 Grams Sugars, granulated
  • 1 Teaspoon Vanilla extract
  • 1 Teaspoon ground cinnamon

Directions

For the dough:

Dissolve the yeast in warmed milk. In a bowl, mix the ingredients in the following order: flour, salt, caster sugar, egg and dissolved yeast. Combine and kneed the dough for about ten minutes, pulling the dough with your hand until it feels glossy and elastic.

For the cream:

Add the softened butter and continue to work the dough until it no longer sticks to your hands. Place the dough in a buttered pie dish (diameter 25 to 30cm), cover with a damp cloth and let rise for about thirty minutes in a warm place. Mix in the softened butter and continue to let it rise for thirty minutes in a warm place.

Before baking, press your thumb into the dough, in different places, to create small, shallow holes. With your hands, create a small lip around the edge of the dough. Mix the cream, sugar, vanilla extract and butter in a bowl and spread onto the dough. Sprinkle with cinnamon. Bake in a 325F oven for 30 min.

Nutritional Facts

Total Fat
11g
16%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
83g
64%
Protein
11g
24%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
45mg
5%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
165µg
41%
Iron, Fe
5mg
28%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
157mg
22%
Selenium, Se
31µg
56%
Sodium, Na
26mg
2%
Thiamin
1mg
91%
Water
32g
1%
Zinc, Zn
1mg
13%

Cinnamon Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Cinnamon Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.