Cinnamon Brioche Candy Cane Recipe of 19-12-2016 [Updated on 19-12-2016]
The cinnamon candy cane brioches that I propose today are really very scenic and also very good, so much so that the girls in the office did more than one taste test;)
They are prepared with a base of brioche dough or pizza dough and covered everything with butter, sugar and cinnamon, lots of cinnamon;)
Everything is cut into strips, twisted and cooked giving the hooked shape typical of candy cane, hence the name of the recipe.
Candy cane, as you know, are one of the best known American Christmas symbols in the world. It would seem that the first hooked candy cane appeared when an emigrant of German-Swedish descent hung one of these treats on a Christmas tree. It was even 1847! For this reason, in the week of Christmas, Dolcetto could never be more appropriate;)
I leave you to these cinnamon brioche and I start my week of fire, today is hard, very hard, basins: *
How to make cinnamon candy cane brioches
Prepare the brioche dough following your favorite recipe, I recommend half a dose of this
Roll out the brioche dough on a floured pastry board giving it a rectangular shape. Then spread the softened butter over the entire surface of the dough.
Cover with sugar and then with cinnamon.
Cut the dough into 8 strips. Overlap them two by two.
Twist each strip on itself.
Then transfer to a baking sheet lined with parchment paper giving the cake the typical hooked shape. Bake the brioches at 180 ° C for 20 minutes.
Prepare the water glaze by putting the icing sugar and hot water in a bowl.
Once the candy cane is cooked, decorate them with the icing obtained by pouring it onto the brioche. Then add the candied cherries.
Your cinnamon candy cane brioches are ready to be brought to the table.