UNDERSTANDING INGREDIENTS This dough should not be too fatty, as it will be filled with a rich almond cream; brioche is the right choice Some cinnamon roll recipes call for croissant dough, but I think croissant dough is too rich Raisins and walnuts make a great flavor combination that complements the flavor of the almond cream The raisins also bring an appealing fruitiness to the filling and the nuts contribute the crunch factor Whatever you use as a filling, it should be dry and should not release any water during the baking process; fresh fruit, for example, would not work well INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Brioche dough | ½ recipe | ½ recipe Almond Cream | 1 recipe | 1 recipe Ground cinnamon | 1 gram | ẵ teaspoon Walnut or pecan pieces | 75 grams | ắ cup Dark or golden raisins | 70 grams | ẵ cup Sugar Icing | 75 grams (½ recipe) | ½ recipe METHOD DAY 1 Make a recipe for brioche dough following the instructions After the first rise, press out the gases, cover the bowl with plastic, and refrigerate overnight DAY 2 Make a recipe of ...make a great flavor combination that complements the flavor of the almond cream The raisins also bring an appealing fruitiness to the filling and the nuts contribute the crunch factor Whatever you use as a filling, it should be dry... Make a recipe for brioche dough following the instructions After the first rise, press out the gases, cover the bowl with plastic, and refrigerate overnight DAY 2 Make a recipe of ... factor Whatever you use as a filling, it should be dry and should not release any water during the baking process; fresh fruit, for example, would not work well INGREDIENTS | WEIGHT | MEASURE