Whakaipo Lodge Cinnamon Brioche
500gm high-grade flour
1/4 cup sugar
1 tsp salt
1 Tbsp dry yeast
3 Tbsp warm milk
6 free-range eggs
250gm diced unsalted butter, softened + extra 40gm for topping
1/2 cup brown sugar & 2 Tbsp cinnamon
Optional: chopped walnuts
Firstly mix flour, sugar and salt together in a bowl.
In breadmaker: Place warmed milk in bread pan and sprinkle over dry yeast. Leave for 5 minutes then add 2 eggs, flour/sugar/salt mix, and select "dough" cycle on breadmaker. Press start. Add remaining 4 eggs, one at a time. Allow machine to knead for about 10 minutes. Add the softnened butter slowly and then leave machine to complete its dough cycle. Once machine is finished place dough in large, floured bowl, covered with a teatowel or cling wrap and leave for another hour in a warm place. Punch the dough and then chill overnight in the fridge.
Roll out chilled Brioche dough to form a large rectangle (or two smaller ones) on a lightly floured board. Brush with unsalted, melted butter and then sprinkle the filling over. Apply milk to one long edge and roll up from the opposite long edge to form a roll. Seal edge.Slice using a floured knife and then place in large or small greased muffin pans and allow to rise in a warm place for 30 minutes.
Preheat over to 200C fanbake. Bake until Brioche are golden. Remove from pans straight away and serve warm. Best eaten the day they are made or freeze and reheat at 180C fanbake for 10 minutes.
NB: Rolled and cut Brioche dough can also be frozen. Take out of the freezer the night before baking and place in greased muffin pans and proceed as above.