Sugar and spice brioche buns from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 75) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • tarae1204 on January 21, 2021

    Another note: you form a 10x5” rectangle and slice it into 50 squares with a bench cutter. Using a bench cutter spread my rectangle about an inch each direction. Better if my rectangle had been smaller. I distributed the extra small pieces to the buns.

  • tarae1204 on January 21, 2021

    Lovely treat. I agree with Anya_sf to check baking progress at 25-27 min. Brioche dough is ready at 190 degrees internal temperature. At 33 min, mine were overdone past 200 internally. Still, my kids are devouring them. I found the brioche dough very salty and would’ve liked to add more of a textured sugar (some raw?), and stronger spices. Why not cardamom? You could really have fun and even make a few with different spice blends.

  • anya_sf on May 31, 2018

    I had 1/2 batch brioche dough leftover from sticky buns which I had frozen, then thawed overnight in the fridge. These buns were easy to assemble, although I didn't know exactly how to arrange the dough pieces in the muffins cups, so they probably looked kind of funny. I chilled the buns overnight and proofed and baked them the next morning. Watch the baking time - after about 27 minutes, the buns were already a tad overdone. The brioche was tasty and light. The sugar was very lightly spiced; I'd increase the spices next time.

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