Zemetkuche (Alsatian cinnamon bun)
For a brioche (round tart mold 26/28 centimeters in diameter)
For the brioche dough:
25g blond sugar + 1 teaspoon
½ teaspoon of salt
100mL of milk
55g of butter
13g of fresh yeast
For garnish :
150 to 200g heavy cream
3 tablespoons caster sugar
1 teaspoon of cinnamon
A piece of butter
Make the dough:
In a bowl, mix the flour, sugar and salt.
Heat half the milk, melt the butter in it, mix.
Barely warm the other half of the milk (if it is too hot it will kill the yeast).
Crumble the fresh yeast in a bowl, add the teaspoon of sugar, pour in the barely lukewarm milk and whisk to dissolve the yeast.
In a bowl, beat the egg into an omelet.
Add the butter then the yeast and finally the egg to the flour, mix well. On a work surface (or in a robot), knead the dough for 10 to 15 minutes. At the end of this time, form a ball of dough, place it in a large clean bowl, cover with cling film or a clean cloth and let rise in a warm place away from drafts: the dough should double in size. If you have an oven you can use it.
After this rise, butter and flour the pie pan. On a lightly floured work surface, degas the dough and knead it very briefly then spread out into a disc the size of the mold using the rolling pin. Place the dough at the bottom of the mould, cover with a tea towel and leave to rise in a warm place away from drafts: the dough should again double in volume.
When the dough has risen a second time, preheat the oven to 150°C and use one of your fingers (clean!) to make holes in the dough: be careful, the hole must not pierce the bottom of the dough . The more greedy you are the more holes you can make. Obviously around the holes you would have made the dough will fall slightly.
Fill each of the holes with a teaspoon of cream. Mix in a small bowl 3 tablespoons of sugar and cinnamon and sprinkle this mixture all over the brioche.
Add a small dice of butter in each hole.
Bake for 7 minutes at 150°C then increase the thermostat to 180°C and cook for 17-20 minutes. Remove from the oven and let cool before unmolding onto a baking rack.