For
25
servings
Brioche
400 g brioche flour
2 g brewer's yeast
200 g water
600 g Brioche flour
200 g Caster sugar
250 g eggs
30 g brewer's yeast
20 g malt powder
350 g Whipping cream
1 vanilla pod
18 g Fine salt
Rum syrup
500 g Icing sugar
20 g Rum 60° vol.
80 g Water
1 g Vanilla
Vanilla Chantilly
1000 g Whipping cream
90 g Invert sugar
2 g Vanilla pod
Sweet cinnamon butter
300 g Debic Crème Butter
15 g Cinnamon
300 g Cane sugar
Preparation
Combine the first 3 ingredients to form a lightly mixed sponge, then leave to rest at 16/18°C for 18 hours.
When ready add the rest of the ingredients, except for the cream which is added at the end with the flavourings and salt.
Mix all the ingredients together cold, then use to glaze the hot buns.
Whip in a mixer at medium speed.
Then use to fill the maritozzi (sweet buns)."
Mix all the ingredients together, then spread on the brioche dough
Assembly
Once the dough is ready allow to cool, then roll out to 3 mm, spread on the sweet cinnamon butter, roll up, cut, twist and place in a buttered baking tin.
Leave to rise at 26°C for 4/5 hours at 75% moisture.
Bake at 170°C for approximately 25 minutes, with the valve closed.
Glaze with the syrup while still hot, or dust with icing sugar when cold.
Decorate with whipped Chantilly rosettes.
