Sticky Sticky Brioche Cinnamon Ginger Bun to Kick Start the Christmas Season!

Freshly and Lovingly Baked on : 14th Dec 2014

Wreath 1

Half Wreath 2

Its another 11 days to Christmas. Somehow, it does not feel very Christmasy this year. Is it because I have not been parking myself in the malls to soak up the gorgeous Christmas decoration,galore of Christmas gifts and glorious foods? It seems to be the case since I have been parking myself in front of the computer adjusting up to 650 pictures for the new envysg.com website. It has been a daily cycle of 6.45 am to work and home at 7 pm. A short period of rest is all I have before I start on my 2nd “job”.

I have not bake anything in 3.5 weeks due to the unnecessary “busy busy work”. It felt like eternity. After church today, I have decided to create some Christmas ambience. And I cannot think of anything better but to fill the house with gorgeous cinnamon and ginger smell. It is an all time favourite bake of cinnamon bun. The only difference is that I used a brioche dough instead. I decided to up the calorie content in this bake with a coat of sugar ginger “sticky glue”.

Center Wreath

The smell that ultimately emerged was intoxicating. I sat on my sofa inhaling deeply. Remembering this very day that I baked for Christmas and Jesus.

CLose Up

Close Up 2

Ingredients :
400g Bread Flour
170g Unsalted Butter
1 Tsp Salt
2 Tbsp Granulated Sugar
4g Instant Yeast
85g Milk
4 Eggs
1 Egg york

Filling
1/4 Cup Brown Sugar
1 Tsp Salt
3 Tbsp Cinnamon Powder

Toppings
65g Unsalted Butter
1 Tsp Salt
2 Tbsp Grated Ginger
1/2 Cup Brown Sugar

Directions:

Mix Milk, eggs and york in a bowl and set aside. Combine the dry ingredients (except for butter) together before pouring in the wet ingredients into the dry. Give it a rough mix before kneading it for about 10 minutes. Add in the softened butter slowly until all are incorporated into the dough. Do a window pane test. Once that is passed, let the dough proof for 1.5 hrs or double in size before deflating and roll out into a rectangle shape.

Mix the topping ingredients together until it form a paste. Spread this paste onto the bottom of the desired baking pan.

Mix the filling ingredients together and sprinkled all onto the rolled out dough. Roll it up tightly and sliced it up.

Position the sliced dough onto the baking pan and let it rest for 25 minutes. During this time, heat up the oven at 180 degree. Once the dough has been rested, bake it for 25 minutes.

Let cool and serve!

Texture

Texture 2

Texture

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