Cinnamon-cream brioche from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 64) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MmeFleiss on October 03, 2024

    This was a huge hit with everyone in my household. My 10-year-old had a great time helping me assemble these.

  • bwhip on January 01, 2018

    Pure heaven. Not all that difficult to make. Even if they leak a little during baking (and they do), it doesn't matter. A real treat.

  • anya_sf on June 24, 2017

    I made 1/2 recipe with 1/4 batch of brioche dough. They were a bit tricky to assemble - you need to stretch the dough quite a bit to make enough room for the generous amount of filling. I was worried about leakage, they turned out fine. Boy, were they delicious. I think this is my favorite brioche pastry of all the Flour recipes.

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