Baby sugared-cinnamon brioche

This gourmet interpretation of a classic breakfast will get the day off on a sweet note.

Ingredients 

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

Method

Step 1
Combine the yeast, milk and caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
Step 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.
Step 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.
Step 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.
Step 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.


Nutrition

Energy 1424kJ	Fat saturated 9.00g
Fat Total 16.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 39.00g	Dietary Fibre g
Protein 9.00g	Cholesterol mg
Sodium 211.45mg

All nutrition values are per serve.

Source:

http://www.taste.com.au/recipes/24465/baby+sugared+cinnamon+brioche?ref=collections,french-recipes