Mini Cinnamon Pull A Parts
Amazing little pull a parts using a classic Brioche recipe.
Servings: 12 + bread loaf
Calories: 239kcal
Ingredients
- 1 Tbsp. dry yeast
- 1/4 cup sugar
- 2 1/2 tsp. salt
- 5 cups flour
- 1 cup hot water
- 6 eggs
- 1 cup butter cut into pieces and softened
Sugar Coating
- 1 cup of sugar
- 1 Tbsp. cinnamon
- 1/4 tsp. each nutmeg and ginger
Glaze
- 3-4 Tbsp. icing sugar
- 1/2 tsp. cinnamon
- 1 Tbsp. water or to desired consistency
Instructions
- In a standup mixer with a paddle attachment add yeast, sugar, salt, and 1 cup flour.
- Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well.
- Add butter, a few pieces at a time, and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.
- Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. The dough can be frozen at this point if desired. Thaw before proceeding.
- Line a 12 cup muffin tin with cupcake liners. Turn out dough onto a floured surface. Do not use more than 1/2 cup of flour. Gently knead the dough and form into a ball.
- Cut the dough in half and reserve the other half to make a braid or loaf later, covering the unused portion with a towel or plastic wrap. Mix the sugar coating ingredients together.
- Nip off small pieces of dough, roll into balls about 1" in diameter each, and toss in the sugar coating. Place in the muffin tin filling them to 3/4 full. Cover lightly and allow to rise in a warm draft-free spot for 30-40 minutes.
- Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.
Nutrition
Serving: 1 | Calories: 239kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 322mg | Fiber: 1g | Sugar: 14g