Laminated Brioche Cinnamon Buns with Peach Compote and Brown Butter Streusel


 
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote

Every now and then I’ll come across a technique that is a total game changer. Something that totally knocks my socks off, and makes me a bit mad I haven’t discovered it until now. Laminating brioche is the most recent one of these.

I have been eyeing up these beautiful buns that my internet friend Izy made for the longest time now, probably ever since she posted them. The technique is genius, and is something I am certainly going to be applying from now on - laminating brioche. Basically you take your regular brioche dough, and instead of rolling it out and filling it before rolling into a spiral, you add one more sneaky little step - you laminate it with some butter and sugar. This is a super easy step, but the results are just ridiculously good and totally worth it. Essentially you are taking buttery, soft dough, and adding a flaky element into it by way of the lamination, meaning the buns almost have strips that can be peeled away, and have a whole lot more flavour injected into them - you get double the filling you would in a regular cinnamon roll. It’s the same idea as the croissant, obviously with few less layers, but the same concept. BRB, going to laminate all my buns from now on. For realsies though, I can’t wait to apply this technique to other brioche recipes of mine - particularly babka! I love a good swirly bread.

I had some extra brown butter streusel left over from these pops, and a big bag of peaches hiding in the fridge, so I knew I wanted to do a peach streusel spin on these rolls. I kept it pretty simple, swapping out the white sugar for brown in my go-to brioche dough, and adding just a touch of cinnamon. I laminated it with an easy cinnamon and brown sugar mixture. I then made a quick compote from the peaches (highly suggest doubling this if you have extra peaches as it’s amazing on everything), which I layered into the dough along with the streusel. The sweetness of the peaches and the toastiness and crunch of the streusel is the perfect combination, and pairs so well with the flaky, spiced brioche rolls. I finished them off with a quick powdered sugar and heavy cream glaze, which is absolutely optional, but gives that bakery style glazed finish which I just can’t ever resist.

A few wee tips:

  • Don’t be intimidated by this! It’s just one more roll out! Nothing scary at all, promise.

  • I peeled my peaches, you don’t have to if you don’t want to. I use this method, where you score a cross in the bottom, briefly boil them, then plunge them into cold water.

  • Alongside the lamination giving layers, the extra swirlyness is achieved by rolling this up from the SHORT side. I know lots of recipes will have you do it from the long side. Don’t. Roll it from the short side.

  • I found it to be a little hard to work with once it was rolled up, so I lightly covered the whole dough log in plastic wrap, and then popped it in the freezer for 20 just to help it harden a little which made it a little easier to cut.

  • The first rise on the bread can easily be done overnight! Make sure you account for the cooling time needed for the peach compote and streusel too.

 

 

Laminated Brioche Cinnamon Buns with Peach Compote and Brown Butter Streusel

- Makes about 12 Buns -

Inspired by / folding method from Izy Hossack

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) dark brown sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
1 tsp ground cinnamon
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Peach Compote Filling
1000g peaches, peeled and diced (see notes for peeling)
50g dark brown sugar
1/2 tsp vanilla bean paste
1/2 tsp salt

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

Cinnamon Filling
100g unsalted butter, melted and cooled
180g dark brown sugar
1 1/2 tsp cinnamon
pinch of salt

Glaze
150g powdered sugar, sifted
3 Tbsp heavy cream
1/4 tsp vanilla bean paste

 

- PROCESS -

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cinnamon, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours, or overnight.

PEACH COMPOTE FILLING

Place all of the ingredients into a medium pan and place over medium heat. Bring to a boil, stirring occasionally, then roughly mash. Continue to cook, stirring frequently, fro 15 minutes, or until thick. Transfer to an airtight container and chill completely. Can be made ahead.

 

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.

ASSEMBLY

In a small bowl, combine the brown sugar, cinnamon, and salt. Turn the dough out onto a lightly floured surface, and roll into a 16”x26”(40cmx66cm). Lightly brush with butter, and sprinkle with half of the cinnamon sugar mixture. Fold into thirds like a letter, then roll out again into a 16”x26” (40cmx66cm) rectangle. Brush again with butter, and add the remainder of the cinnamon mixture. Spread the dough with a cup of the peach compote, and sprinkle with a cup of the brown butter streusel.

Starting on the SHORT side, roll up into a log. Place the log onto a parchment lined baking sheet, lightly cover with plastic wrap, and transfer to the freezer for 20 minutes. Alternatively you can chill it in the fridge for about an hour. If your dough is still quite cold if you did an overnight rest, you can skip this step if you like, but I find it helps a lot with keeping a nice tidy spiral.

Line a baking sheet with parchment paper. Trim the ends of the log of dough so that they are tidy. Using a very sharp knife, measure the log of dough, and cut into 12 even pieces. Arrange on the baking sheet.

Lightly cover the buns with plastic wrap, and place in a warm spot for 45 minutes to an hour, until they are puffy. While the buns are rising, preheat the oven to 350°f / 180°c.

Bake the buns for 30 to 35 minutes, until golden brown. Remove from the oven and allow to cool.

To make the glaze, combine all the ingredients into a small bowl. Adjust the amount of cream if needed to make a consistency that will drizzle.

Drizzle the glaze over the buns. Store leftover buns lightly covered at room temperature. Rewarm in the microwave briefly before eating if desired.

Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote

Dark Chocolate, Tahini, and Halva Brioche Babka


 
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Whoopsies - I was just flicking through my drafts and realised that I never shared this with you! Here it is - a Dark Chocolate, Tahini, and Halva Brioche Babka, which was a product of a recent (ish) baking day with my friend Rachel! We made this babka, and these sesame buns, which both have the same filling, but a slightly different dough base and technique.

This particular babka is filled with a dark chocolate and tahini mixture, which is super simple to put together - you essentially just melt it all together, and leave it to sit for a bit. We also filled it with some sea salt halva from Rachel’s amazing wee store in Chelsea Market here in NYC (they ship too if you are outside of the city, get on it!). She has the best tahini and halva I have ever tasted - if you haven’t had halva before it is essentially like a tahini candy. It is sweet, crumbly, and slightly savoury from the tahini. It holds up well in baking, and was insanely delicious rolled up in this babka. It perfectly offset the dark chocolate tahini filing, which isn’t super sweet.

This recipe makes two loaves, but the good news is that they freeze super well, and make insanely good french toast and bread pudding. I often have a loaf of babka stashed in my freezer for when the need strikes - I love it just toasted and served with butter alongside a coffee or as a sneaky delicious breakfast. Just make sure you wrap it tightly in plastic or foil before you freeze.

A few wee tips:

  • Ideally the tahini chocolate filling needs a little bit of time to rest and cool - either overnight, or a few hours. It won’t go super solid like nutella, but it will thicken a little as it sits!

  • You may have a little filling leftover, but it is great served with the babka, on toast, or drizzled over a banana.

  • If I know I am making something ahead of time, I like to do the first rise overnight. Just make the bread dough, shape into a ball, and place into a large bowl (I usually just reuse my mixer bowl), and leave it in the fridge overnight. Then in the morning the dough is risen and will be super easy to work with! I find if I rise overnight I can skip the chilling step once the dough is rolled out.

 

 

Dark Chocolate, Tahini, and Halva Brioche Babka

- Makes two loaves -

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Tahini Chocolate Filling
200g Bittersweet dark chocolate (I used 65%)
200g Tahini (I used Seed and Mill)
1/8 tsp salt

200g halva, crumbled (we used Seed and Mill’s sea salt dark chocolate)
Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively, place the bowl in the fridge, and do the first rise overnight.

 

TAHINI DARK CHOCOLATE FILLING

Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

ASSEMBLY

Line a baking sheet with parchment paper.

Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the half a cup of the filling mixture over the surface of the dough, then sprinkle with the halva.

Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour. You can skip this step if you did an overnight rise.

Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 

Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Boston Bun (Raisin Brioche Bun with Coconut Icing)


 
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche

I know there’ s a lot of fancy, swirly bread round here. Knots, and rolls, and babkas. Swirly bread is one of my absolute favourite things to make, but today I’m sharing something a little more simple, but still super delicious - a Boston Bun. I did a little crowd sourced research on Instagram, and discovered that, although it is called a Boston bun, nobody from Boston has ever heard of it - I have no idea where the name came from, but I do know it’s super yum, so lets just go from there.

The Boston bun is essentially one big brioche bun, filled with raisins, and topped with icing and covered in coconut. They are a bakery staple back home - we always used to get them as a special treat from the supermarket for being good and not standing up in the trolley while Mum and Dad shopped. Turns out it’s called two different things in New Zealand which is super weird - from what I can gather, anyone from the South Island or Wellington calls it a Boston Bun, while anyone further North calls it a Sally Lunn. This is one of the few things I can think of where things have different names throughout New Zealand. It’s strange.

Anyway, this is super simple to make, and doesn’t require any fancy folding or knotting or even rolling out of the dough. It starts with a basic enriched dough, which has some raisins kneaded through it. After the first rise, it gets patted into a disc and popped into a ring from a springform pan or a cake tin, which removes the need for any fancy shaping, and makes the bun rise nicely within the confines of the pan. Once it has baked to a fluffy, golden brown bun, it gets loaded up with a vanilla icing, and covered in shredded coconut. It’s essentially just fruity bread with icing, but it’s crazy easy and perfect for morning or afternoon tea treat with a cup of tea or coffee.

A few wee tips:

  • The first rise for this can be done overnight if you like - you may just have to increase the second rising time by 30-45 minutes to account for cold dough, but this is a great option if you want to serve it for morning tea or breakfast!

  • If you don’t have a stand mixer this can be done by hand - bring the dough together in a bowl, then turn onto a surface and knead for 10-15 minutes until smooth, then incorporate the raisins.

  • If you don’t have a ring to bake this in, you can do it in an 8” cake tin too. Just make sure you lightly butter it, and place a parchment paper circle in the bottom.

 

 

Boston Bun (Raisin Brioche Bun with Coconut Icing)

- Makes One 8 inch bun (serves 6-8) -

Bread Dough
180g (3/4 cup) whole milk, lukewarm
50g (1/4 cup) sugar, divided
2 1/4 tsp active dry yeast
400g all-purpose flour
1/2 tsp salt
1 egg, at room temperature
100g Butter, melted and cooled
1 tsp vanilla bean paste
175g Raisins or sultanas

Egg wash - 1 egg whisked with 1 Tbsp water

Vanilla Bean Frosting with Coconut
180g Unsalted butter, at room temperature
1 tsp vanilla bean paste
1/4 tsp salt
375g powdered sugar, sifted
2-4 Tbsp Whole milk
Desiccated Coconut to finish (I used threaded for the photos but finer tastes better to me)

 

- PROCESS -

BREAD DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine. 

Add the milk mixture, egg, butter and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes, until the dough is soft and smooth. Add the raisins and mix for a minute or so to combine. Turn the dough out onto a work surface, and finish kneading the raisins in by hand. Shape the dough into a ball, and then place into a lightly buttered bowl (I use my stand mixer bowl to save dishes), cover with plastic wrap, and place in a warm spot until doubled in size, approximately an hour.

Turn out the dough onto a very lightly floured work surface, and knock back the dough. Grease an 8 inch ring, such as the ring from a spring form cake pan, and place onto a sheet pan lined with parchment paper.

Pat the dough into a disc, and place inside the ring on the baking sheet. Gently pat the dough to the edges of the ring, making a flat disc. Cover with plastic wrap and rise in a warm spot for 45 minutes to an hour, until puffy. In the last 20 minutes of rising, preheat the oven to 350°f / 180°c.

Brush the surface of the bun with egg wash. Bake for 30 to 35 minutes, or until the surface of the bun is golden brown, and an internal temperature measures 200°f / 95°c. The bun should sound hollow when you tap the bottom.

Remove from the oven, let cool 10 minutes, then remove from the ring and place on a wire rack. Allow to cool Completely.

 

ICING AND ASSEMBLY

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla bean paste and salt until pale and creamy. Sift in the powdered sugar, and mix on medium speed until well combined. If needed, add milk a tablespoon at a time, until the frosting is light and fluffy, and a spreadable consistency.

Spread the icing on the cooled bun, then cover generously with desiccated coconut.

Slice and serve with butter if desired. Best eaten on the day it is made, but leftovers can keep in an airtight container at room temperature.

Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche