How many teaspoons are in a package of active dry yeast?

One package of yeast is 2 1/4 teaspoons.

How do you use yeast properly?

- Always check if the yeast is still active. Yeast does have an expiry date. If the yeast doesn't froth or bubble then it is most likely dead. The more bubbles and froth produced the more active the yeast. - Make sure you are using the right type of yeast in the recipe. There are different types of yeast: instant, active, or fresh, so read the recipe before buying yeast. I strictly use active dry yeast in all my recipes, as I prefer to work with this yeast and it's easily accessible at many stores. - Store yeast in the fridge for best results. - When soaking active dry yeast in liquid, make sure the water isn't too hot. If the water is too hot you can kill the yeast. - When salt comes into direct contact with yeast it will also kill it. Make sure salt is the last step when mixing together. - Sugar will help activate yeast. You will normally see recipes add a little sugar or honey to the soaking (blooming) stage. This is to help your yeast activate.

Can I make cinnamon sugar brioche buns the night before?

Yes, you can make these (and any cinnamon buns) the night before and bake them fresh in the morning. Simply stop at the step just before baking, cover in plastic wrap and place in the fridge overnight (this will slow down the proofing of the bread). In the morning take out the buns, preheat the oven and let the buns sit at room temperature for approx. 20 minutes. Place the buns in the oven and continue the instructions in the recipe.

What's the difference between active dry yeast and instant yeast?

Active dry yeast has a coating that protects the yeast. It needs to be dissolved before adding into the dough. It's first dissolved in lukewarm liquid (water, milk) and sometimes has sugar added to help the yeast activate. Instant yeast is directly added to dough and does not need to be dissolved first.

Cinnamon Sugar Brioche Buns (Step by Step Recipe)

Cinnamon Sugar Brioche Buns

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5 from 6 reviews

These brioche buns are super soft, addictive and are filled with loads of cinnamon and sugar layers. They make the perfect treat to enjoy for a special brunch. You can make them the day ahead and bake fresh in the morning to enjoy hot out of the oven. They are best enjoyed the day of!

Author: Alie Romano
Prep Time: 2 hours 30 mins
Cook Time: 25 mins
Total Time: 2 hours 55 mins
Yield: 16 1x
Category: Breakfast
Method: Baking
Cuisine: French

Ingredients

Units Scale

3/4 cup milk, warmed
2 1/4 teaspoons active dry yeast (Bulk Barn Foods)
1 Tablespoon sugar
3 large eggs, at room temperature
4 cups all-purpose flour
1 teaspoon salt
1/2 cup (113g) unsalted butter, at room temperature

Filling

1/3 cup unsalted butter, at room temperature
3/4 cup dark brown sugar
1/4 cup white sugar
1 Tablespoon ground cinnamon

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Instructions

In a large bowl of a stand mixer add warmed milk, yeast and sugar together. Let rest for 10 minutes or until mixture is frothy.
In a small bowl whisk eggs together. Add eggs to yeast mixture. Then add 3 cups of the flour (reserving 1 cup) and the salt.
Using the dough hook, mix ingredients on low to medium speed until the dough comes together. Slowly add chunks of the butter, letting the butter incorporate before adding more butter. Use the reserved flour as needed to help the butter mix into the dough (don’t worry if the dough looks a little messy, it will come together).
Once the butter and flour are incorporated, turn the speed to medium – high and beat for approx. 8 minutes (you may add a little more flour if needed) or until the dough is smooth and once pressed, bounces back a little.
Turn the dough out and shape into a ball.
Grease a large bowl with oil, add the dough and cover with plastic wrap. Let dough rest for approx. 1 hour or until doubled in size.
Meanwhile make your filling. Add brown sugar, white sugar and cinnamon together. Mix well.
Grease a muffin tin with butter and set aside.
Punch dough down and release all the air.
On a lightly floured work surface roll dough out into a rectangle approx. 12 x 16 inches. Spread butter over the entire surface and cover in the cinnamon sugar mixture (you will be doing this 3 times so reserve some of the butter and sugar). Using your hands, gently press the sugar into the butter.
Now fold the dough lengthwise in half. The cinnamon sugar side should be in the centre. Gently re-roll the rectangle again to approx. 10 x 16 inches. Add butter and cinnamon sugar mixture. Fold one more time and re-roll dough.
This should now be the third time you are rolling out your dough. Again, spread butter over the entire surface and cover in the cinnamon sugar mixture, pressing sugar into the butter.
Starting at the long side of the rectangle, tightly roll into a log.
Using a serrated knife, cut rolls approximately 1 inch thick.
Add the leftover cinnamon sugar mixture to the bottoms of the muffin cups.
Gently place rolls into each muffin cup. Cover in plastic and let rest for approx. 20-30 minutes.
At this stage you can either place the rolls into the fridge overnight to bake fresh in the morning or bake right away.
While the buns rest, preheat oven to 350˚F.
Bake in the bottom third of the oven for 20-25 minutes.
Let buns cool in the pan for 5 minutes before removing.
Enjoy warm.

Notes

If baking cinnamon sugar brioche buns the next day, take buns out of the fridge while the oven preheats and bake as directed.

Best enjoyed the day of.
Store in an airtight container.

Nutrition

Serving Size: 1
Calories: 271
Sugar: 13.6g
Sodium: 238mg
Fat: 11.1g
Saturated Fat: 6.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 38.1g
Fiber: 1.2g
Protein: 5.1g
Cholesterol: 61mg

Find it online: https://bakingforfriends.com/cinnamon-sugar-brioche-buns/