Cinnamon Sugar Snail Rolled Brioche
Dive into the world of homemade pastry with this spectacular brioche! Its soft, buttery dough wraps around a generous heart of caramelized butter, cinnamon, and brown sugar. Once rolled and cut into snails, it is arranged in a flower for a festive presentation that will delight young and old. Perfect for a Sunday brunch or a festive snack, it will fill your kitchen with its sweet and comforting notes. Follow our tips to successfully make this friendly and tasty brioche, and impress your guests with a dessert as beautiful as it is delicious.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, mix warm milk, yeast, and a teaspoon of sugar. Let foam for 10 minutes.
- 2
In the mixer bowl, mix flour, remaining sugar, and vanilla. Add salt, milk-yeast mixture, and eggs. Knead for 6-8 minutes.
- 3
Add soft butter in small pieces gradually. Knead for an additional 6-8 minutes until dough is smooth and elastic.
- 4
Form a ball, place in an oiled bowl, cover, and let rise for 1.5 to 2 hours, until doubled in size.
- 5
Prepare filling by mixing soft butter, brown sugar, cinnamon, and salt. Set aside.
- 6
Punch down dough, roll into a rectangle. Spread filling evenly, leaving a 1 cm border. Sprinkle with raisins if used.
- 7
Roll dough tightly starting from the long side. Cut into 7-8 pieces, 4-5 cm thick.
- 8
Butter a round pan. Place one piece in the center, others around to form a flower.
- 9
Cover and let rise for 45 minutes to 1 hour.
- 10
Preheat oven to 180°C. Brush snails with egg yolk beaten with milk.
- 11
Bake for 20-25 minutes until golden. If needed, cover with foil at the end.
- 12
Out of the oven, brush with honey or syrup for shine. Let cool slightly before unmolding.
- For perfectly softened butter, take it out of the refrigerator at least 2 hours in advance.
- Roll out the dough evenly for snails of equal size and even cooking.
- Roll the dough tight enough to get beautiful, well-defined spirals after baking.
- Use a sharp knife or kitchen string for a clean cut without crushing the roll.
- If your kitchen is cool, let it rise longer rather than forcing heat for more flavor.
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