This Brioche dough takes 5 minutes to make. I mix it up in a tupperware container (and don't seal the lid, just set it on top). I do this after dinner then just before bed throw it in the fridge overnight. In the morning, it takes a few minutes to roll out the dough, sprinkle it with sugar, and pop it in the oven.
This is enough dough for 48 teeny cinnamon buns!
3/4 cup lukewarm water
3/4 tablespoon granulated yeast
3/4 tablespoon kosher salt
4 large eggs, lightly beaten
1/4 cup honey (mmm, bees!)
3/4 cup unsalted butter, melted
3 3/4 cups unbleached all-purpose flour
Mix the yeast, salt, eggs honey and melted butter with the water in a 3-quart bowl, or lidded (not airtight) food container. Dump in the flour and mix it up with a spoon (I use a silicon spatula) until all of the flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours. Throw it in the fridge.
In the morning, for a dozen teeny cinnamon buns, pull out a 1/4 of the dough and roll it out. It should be about 1/4″ thick and as rectangular as you can manage. Sprinkle on a generous amount of brown sugar(about 1/2 cup) and sprinkle with about 1 tablespoon cinnamon. Make sure you get right to the edges, but leave a 1/2″ along one of the long edges. Roll the dough into a log starting at the long edge. Seal the log by pinching the dough along the seam.
Stretch the dough until it is just thicker than a broom stick.
Snip off 3/4″ discs with a pair of kitchen scissors.
Place in a well greased mini-muffin tin. Let rise for about 45 minutes, meanwhile preheat your oven to 350°.
Bake for about 15 minutes. Remove from pan immediately before the caramel hardens!
For photos of the technique, go to the Artisan Bread in Five website.
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