Caramel & Cinnamon Brioche

1/2 C Milk (warmed slightly)


2 Tbsp Sugar

2 tsp Yeast (i used active dried yeast)

3 egg yolks (lightly beaten)

250g flour

1/4 tsp salt

75g Butter slightly softened

Filling

2 Tbsp Mutter - melted

1/2 Brown Sugar

2tsp ground cinnamon

1. Combine Milk and sugar in small bowl and sprinkle over yeast and stir in. Leave to stand for 5 mins until frothy. Stir egg yolks into the mix.

2. In mixer with dough hook, add liquid ingredients into the bowl and then add the flour and salt, turn the mixer on slow and leave for 15mins, the dough will make a slapping sound in the bowl when done (and will be elastic and shiny)

3. Add softened butter bit by bit into the mixer while mixing until its all plended in.

4. Transfer mix to a oiled bowl, cover with glad wrap and put in the hot water cupcboard (or somewhere warm) - leave to rise for 2 hrs

5. Turn out onto floured board and knead slightly (its a sticky mix so you max need a lil flour to make it workable) Roll out to a rectangle about 20 * 30cm, I just rolled to my chopping board size.

6. Mix together brown sugar and cinnamon. Brush melted butter over the dough and sprinkly sugar mix all over the dough. Roll up from the long side into a scroll.

7. Cut into 4cm long rounds and place 'swirl' side up into oiled muffin pan, leave to rest for about 20mins

8. Bake at 180 for 15-20 mins