Mother's Day Brioche: A Recipe

We wish you all a very special Mothers day. This Mother's Day Chef Westermann is featuring his Mother's Cinnamon & Cream Brioche.

"My mom made this brioche on Saturday afternoon to be eaten, in theory, for breakfast on Sunday morning. It was so delicious, though, that it rarely lasted through the night…    A lot of work & love went into the making of the dough; my mother prepared it to bring joy to her family. I enjoyed spending time in the kitchen, patiently observing. She always set one loaf aside for me to poke in air holes with my fingers. (The only way.) At first, the second loaf came as a surprise to us children but as time went on the Sunday morning loaf became familiar. It was all about love, this Cinnamon & Cream Brioche is a family love story"  -Antoine Westermann


continue reading for the Brioche recipe below!



Cinnamon & Sour Cream Brioche


Dough Ingredients
 250 g softened butter
500 g flour
16 g of fresh yeast
3 tablespoons milk
60 g caster sugar (can be substituted for granulated sugar blended in a food processor until it reaches a super-fine, but not powdery, consistency)
4 eggs
A pinch of salt


Cream Ingredients
50 g butter
6.5 tbsp double cream
60 g sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

Dissolve the yeast in warmed milk. In a bowl, mix the ingredients in the following order: flour, salt, caster sugar, egg and dissolved yeast. Combine and kneed the dough for about ten minutes, pulling the dough with your hand until it feels glossy and elastic. 

Add the softened butter and continue to work the dough until it no longer sticks to your hands. Place the dough in a buttered pie dish (diameter 25 to 30cm), cover with a damp cloth and let rise for about thirty minutes in a warm place. Mix in the softened butter and continue to let it rise for thirty minutes in a warm place.

Before baking, press your thumb into the dough, in different places, to create small, shallow holes and fill the holes with chunks of butter. With your hands, create a small lip around the edge of the dough. Mix the cream and vanilla extract in a bowl and pour onto the dough. Sprinkle with cinnamon and sugar. Bake in a 325F oven for 30 min.