How to properly knead brioche dough:

1. Using a stand mixer with the dough hook, mix the wet and dry ingredients on low-medium speed for a few minutes until it forms a ball around the hook. 2. Slowly begin incorporating the room temperature butter as it mixes on medium speed. It is very important to use room temperature butter in order for it to incorporate properly. 3. Once all of the butter is incorporated, turn the speed up to high and mix for about 10 minutes or until the dough passes the windowpane test.

How to do the windowpane test for brioche dough:

The windowpane test is used to tell when the brioche has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing (see photo above). If it tears, mix for another minute and check again.

How to proof brioche dough overnight:

1. First proof overnight - Make the brioche dough the night before, and allow it to proof overnight in the fridge. Shape and bake the next morning. 2. Second proof overnight - Make the brioche dough the night before, and proof for about 1 hour in a warm environment. Shape the dough into a knot, then proof overnight in the fridge. The next morning (ideally before 9am), take the brioche knot out to come to room temperature (about 30-45 min) and bake as directed.

Cinnamon Sugar Brioche Knot

Ingredients

Scale

For the Brioche Dough:

2 1/4 tsp active dry or instant yeast
172g whole milk
30g brown sugar
3 eggs (room temp)
1 1/2 tsp vanilla paste or extract
450g Shepherd's Grain All Purpose Flour
30g malted milk powder
3/4 tsp salt
127g unsalted butter (room temp)

For the Filling:

84g unsalted butter
10g cinnamon
213g brown sugar

For the Cinnamon Sugar Topping:

30g granulated sugar
4g cinnamon

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Instructions

For the Brioche Dough:

Heat the milk to 110 degrees F and stir in yeast and brown sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
Mix the eggs and vanilla into the milk yeast mixture.
Combine flour, malted milk powder, and salt together in the bowl of a stand mixer fitted with a dough hook.
Pour the wet ingredients into the dry ingredients and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
Add in one piece of butter at a time, allowing it to fully incorporate before adding the next. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing (see photo above). If it tears, mix for another and check again.
Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof in a warm environment for one hour or until doubled in size. Alternatively, you can proof the dough overnight and bake in the morning.

For the Filling:

In a small bowl, melt the butter.
Stir in the brown sugar and cinnamon. Set aside to thicken.

For Assembly:

On a lightly floured surface, roll the dough out into a rectangle about 14"x20".
Spread the filling evenly all over the dough, leaving a border around the edge. Roll the dough up from the long side. Place in the freezer for about 20 minutes so it is easier to cut and shape.
Cut the dough down the middle, leaving one end intact. Braid the dough, placing one piece over the other, keeping the layers facing upwards. Shape dough into a knot by laying one end over the other and tucking the ends underneath.
Transfer to a parchment paper lined 9inch cake pan. Cover with plastic wrap and allow to rise in a warm environment for about one hour.
Towards the end of the proof time, preheat the oven to 350 degrees F.
Brush the brioche knot with an egg white and bake for about 50 minutes. After the first 15 minutes, tent with aluminum foil to ensure it does not get too dark.
Allow to cool for a few minutes before topping with cinnamon sugar and serving.