Ingredients

For the brioche:

• 320 g of wheat flour
• 80 g of blond spent grain flour
• 50 g of sugar
• 1 egg
• 8 g of dry baker's yeast
• 5 g of salt
• 80 g of soft butter
• 150 g of milk

For garnish :

• 90g of butter
• 70 g of sugar
• 15g of cinnamon

For the frosting:

• 75g of icing sugar
• 15g of milk

Preparation

For the brioche:

• Activate the dry yeast in 2 tbsp of lukewarm milk and leave for 15 minutes.
• In a large bowl, mix the two flours then add the sugar, salt, and egg. Then add the yeast mixed with the rest of the milk.
• Mix with a mixer or a spoon.
• Then add the soft butter cut into pieces.
• When the dough is very smooth, cover with a damp cloth and leave to rest for 2 hours in the oven preheated to 50°C and prepare the filling.

For garnish :

• Melt the butter.
• Add sugar and cinnamon and mix.

For mounting :

• Roll out the dough into a large rectangle (about 40cm x 60cm) on a floured work surface.
• Cover the entire rectangle with the cinnamon-based filling.
• Roll the dough on itself starting from the small side of the rectangle.
• Cut 4 cm wide pieces from the roll.
• Arrange these small sections in a cake pan. They should not be too tight!
• Leave to rest again for 40 min/1 hour in the oven preheated to 50°C under a damp cloth. The small rollers will still swell and tighten!
• Then bake for 30 minutes at 150°C.

For the frosting:

• Mix the icing sugar with the milk until smooth.
• When it comes out of the oven, pour the glaze over the brioche!