Sugared cinnamon brioche


25 - 115 minutes, Cooking Time 15 minutes (serves 8)

2 tsp (7g/1 sachet) dried yeast
1/4 cup (60ml) warm milk
1/4 cup (55g) caster sugar
2 cups (300g) strong plain flour
2 tsp ground cinnamon
1/4 tsp salt
3 eggs, lightly whisked
125g soft butter, cut into cubes
1 egg, lightly whisked, extra
2 tbs white sugar
butter and jam to searve

  1. Combine the yeast, milk and caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
  2. Combine the flour, cinnamon and salt in a bowl and make a well in the centre. Pour yeast mixture and eggs into the well and use a spoon to stir until just combined. Turn onto a lightly floured surface and knead for 5 minutes or until smooth.
  3. Add 2-3 pieces of butter to dough mixture; knead until well incorporated. Continue to add butter cubes, 2-3 at a time; knead until well incorporated. Transfer to a bowl; cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat oven to 200°C. Grease eight small brioche pans. Knock back the dough and knead for 2-3 minutes or until smooth. Divide into eight even portions. Roll a dough portion into a smooth ball and place in a brioche pan. Repeat with remaining dough. Set aside in a warm, draught-free place for 30 minutes to rise.
  5. Brush each brioche with extra egg; sprinkle with sugar. Bake for 15 minutes or until golden brown and cooked through. Serve warm or at room temperature with butter and jam, if desired.