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
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
100g unsalted butter, melted and cooled
180g dark brown sugar
1 1/2 tsp cinnamon
pinch of salt
150g powdered sugar, sifted
3 Tbsp heavy cream
1/4 tsp vanilla bean paste
- PROCESS -
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.
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.