Recipe for Brioche Balls Filled with Butter, Cinnamon, and Brown Sugar

This recipe by Noam Zigdon details how to make brioche balls filled with butter, cinnamon, and brown sugar. The dough requires 3 cups of flour, half a cup of milk, 3 medium eggs, one-third cup sugar, one tablespoon dry yeast, a quarter tablespoon salt, and 100 grams of soft butter. The dough is mixed in a mixer, adding the butter after initial kneading, then kneaded for about ten minutes on low speed. Afterward, it is left to rise in an oiled bowl for about an hour.

The dough is divided into small balls, each dipped in melted butter, then rolled in a mixture of white sugar, dark brown sugar, and cinnamon. The coated balls are placed close together in a 18-20 cm Kugelhopf pan and left to rise for another 30 minutes. They are baked in a preheated oven at 170°C for approximately 25 minutes until golden brown.

After baking, the brioche balls are cooled for 5-10 minutes, then inverted onto a tray for serving. The recipe concludes with a wish for great success and enjoyment.