brioche twists - cinnamon or coriander

This weekend, I made Claire Saffitz’ brioche twists recipe from her Dessert Person book. The recipe calls for ground coriander seed to be mixed with demerara sugar for the topping and I was skeptical. Coriander (fun fact: in the US, “coriander” refers only to the seed; the leaf is called “cilantro”; but other English speakers use “coriander” for both the leaf and the seed!) for me has always been a savory spice, and I was worried the brioches would be strange. So I did 1/2 and 1/2, also remembering that Andy is addicted to cinnamon-sugar. The coriander half turned out more beautiful with their golden, shimmering sugar coating. The cinnamon half were a bit darker and patchier in coverage, but both are equally delicious. The dough itself is lightly sweet so without the spice-sugar coating, it could certainly be used for a savory application! Brioche is no joke to work with - I found myself very frustrated with its stickiness until I finally let go of my pride and floured the countertop a bit.