Ingredients

For the brioche dough:

30g La Perruche cane sugar

480g flour

8g salt

17g fresh yeast or 5g instant dried yeast

210g water

1 whole egg

90g soft butter

1 egg yolk

70g butter

For the topping:

50g LaPerruche cane sugar 

70g butter

1 teaspoon cinnamon

Procedure

Making the cinnamon-sugar brioche dough:
1. Pour in the flour in a food processor or salad bowl, then form a well and add the salt, La Perruche Brown Sugar to one side.
2. In the center, add warm water, crumbled yeast and whole egg.
3. Start kneading gently by hand or with the hook of a food processor.
4. When the dough is smooth, add the butter cubes one by one. Knead for a further 10 minutes.
5. Form the dough into a ball and wrap it in plastic wrap.
6. Then put the dough in the fridge overnight to rise gently, or in the oven with a bowl of boiling water for around 45 minutes, until doubled in volume, to be used the same day.

Shaping the buns:
1. Roll out the dough into a large rectangle half a centimetre thick.
2. Mix the Perruche Cassonade cane sugar with the cinnamon and softened butter, then spread this mixture thinly with a spatula over the brioche dough.
3. Fold the dough in half and lightly roll out again. Cut the dough into 8 strips, then cut each strip into 3 without cutting all the way through lengthwise.
4. Braid each of the rectangles and roll the braid like a snail, placing the end of the braid on the underside of the brioche to prevent it from unrolling.
5. Arrange the braided brioches on a sheet of parchment paper, then brush the tops with egg yolk and golden brown.
6. Leave to rise for 30 minutes in a warm place, or in a turned-off oven with a bowl of hot water in it, and bake for 25 to 30 minutes in an oven at 175°C.
7. Your La Perruche cinnamon and cane sugar twisted brioches are ready!