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Made to
swirl
Brioche dough rested for 18 hours, rolled thin by hand every morning.
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Layered
with warmth
Brown butter, Ceylon cinnamon and dark muscovado spread edge to edge.
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Rolled
tight
One long spiral, cut thick so every roll has eleven layers.
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Baked
to rise
Twenty two minutes until golden, glossy and pull-apart soft.
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Worth
the swirl
Finished warm with whipped cream cheese icing.
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