I have worked in many bakeries that have put there spin on the classic. Personally, this recipe is a combination of different recipes and techniques that I’ve picked up through my career…

Brioche:

4 ½ cups (630g) unbleached AP flour

1 ½ packages (28g) of active dry yeast

½ cup (82g) white sugar

1 Tablespoon kosher salt

½ cup (120g) cold water

5 Large eggs

2 ½ sticks (310g) unsalted butter at room temperature

Step 1. With a dough hook fitted in a kitchen aide mixer, add your flour, yeast, sugar, salt and water in the bowl, yes all at once, and begin mixing on low.

*Throughout this entire mixing production, and always for that matter, it is crucial to always scrape the hook, sides and bottom of bowl to keep consistent mixing*

When the dough begins to start coming together, about 5 minutes, you can begin adding your butter. This is a gradual process; slowly add the butter and add more only when the mixture becomes smooth. Repeat this process for all the butter. After about 5-8 minutes your butter should be homogenous.

Step 2. Kick that mixer up to medium, a 5/6 on the kitchen aide, and mix for another 10 minutes. This step helps form gluten and round out the butter evenly.

Step 3. The dough is done when it doesn’t seem too dry and has a beautiful sheen to it. Pull at the dough and pay attention to how it stretches. If it stretches slow, but holds and doesn’t break, with airholes that grow with force - you’re perfect. If it looks really wet and is still sticking, it needs a few more tablespoons of flour and another 2-5 minutes on the mixer at medium speed.

Step 4. At this stage, you can put your dough in a bowl. No need to grease it, there’s enough butter already used. Cover the dough with plastic wrap directly on the dough so it doesn’t form a skin. Then transfer it to the fridge to proof. Proof the dough for a minimum of 6 hours in the fridge, even overnight if you can.

Cinnamon Shmear:

1 stick of unsalted butter at room temp

¼ cup (55g) packed light brown sugar

¼ cup (50g) granulated sugar

1/8 teaspoon ground cinnamon3/4 cup (80g) pecans, toasted & chopped

Step 1: Combine butter, brown sugar, granulated sugar and cinnamon in a bowl and mix until incorporated.

Step 2: Add the pecans and give a gentle stir. I like a fine chop on my pecans so they go distribute more evenly but you can rough chop yours if you’d like.

Frosting:

¾ cup (6oz) cream cheese

¼ cup confectioner’s sugar

Step 1: Combine all ingredients into a bowl or kitchen aide and mix until smooth. This will be going on the buns hot so don’t worry about the viscosity right now, just make sure it’s smooth.

To Assemble:

Step 1. Punch down your brioche dough and get some air out of it. Then split the ball in half.  Begin rolling both halves out into large rectangles about 14 by 10 inches and about ¼ inch thick. This is just easier to do all at once. Spread the shmear from edge to edge horizontally, and everywhere else really, except an inch from the edge the farthest side away from you. This is the last piece to be rolled when rolling forward. Remember to roll the dough tightly; the more layers you have in a roll the more fluffy and fatter they’ll be as they expand. Using a sharp knife or bench scraper, cut the roll into 6 pieces. 

Step 2. Preheat your oven to 350 degrees F. Spray the bottom of a 9 by 13 inch baking dish and line your buns inside. Be sure to leave about 2 inches between each bun to allow room to expand. Position the rack into the center of your oven so the tops don’t get too dark or dry and bake for 40 minutes or until they’re golden brown.

Step 3. When they come out, wait a few minutes and then spread the cream cheese frosting. Let the frosting sit for a few minutes to warm up before spreading it around. You’ll notice how easy it is after its warmed to seep into every little crevice. Let them sit on a cooling rack for 10 minutes and let that bubbly, oozing filling settle in. A cup of cold milk or black coffee would be my suggestion for your perfect pairing. Enjoy!

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