Cinnamon Swirl Brioche

Cinnamon Swirl Brioche
Cinammon Swirl Brioche

This deliciously uncomplicated bake is a real weekend treat. You'll need to allow two hours for the first proving, just enough time for a brisk autumal walk. This fragrant, almost spicy, brioche is not just for breakfast - enjoy it thickly sliced, slathered with butter alongside a cup of good dark coffee.

For the brioche:
300g strong white flour
1 x 7g sachet of fast action dried yeast
1 tsp salt
3 tbs caster sugar
100g butter
3 eggs
25ml milk
1 tsp vanilla bean paste

For the swirls:
½ tsp cinnamon
5 heaped tsp brown sugar
25g butter, melted

Dough scraper
Large mixing bowl
Small mixing bowl
Tala Performance 2lb loaf tin
Tala Siliconised 2lb loaf liner
Tala measuring cup
Wooden spoon
Large sharp knife
pastry brush
mini rolling pin
1. Place the flour, yeast, salt sugar and butter in food processor and whizz until the mixture resembles fine breadcrumbs. Transfer the mixture to a large mixing bowl and make a well in the centre.
2. Break up the eggs with a fork, add the milk and stir in the vanilla. Pour the mixture into the well in the dry ingredients and mix with a wooden spoon. Turn out onto a floured work surface, scraping the mixture out of the bowl with the dough scraper, and knead for about two minutes until the mixture is smooth and elastic. Place in a small bowl, cover loosely with clingfilm and leave in a warm place for two hours to rise.
3. Prepare the cinnamon swirl mixture by mixing cinnamon and sugar together and setting aside until needed.
4. Remove the dough from the bowl, cut into 8 equal size pieces and roughly shape each  into a ball. Sprinkle flour onto the work surface and roll each ball into a flattish, roughly 6-8mm thick circle with a diameter roughly the same as the width of the loaf tin.
5. Place a loaf tin liner into the tin, then paint the top of the circle with melted butter and sprinkle with the sugar/cinnmamon mixture. Roll up like a mini Swiss roll and place cross-ways in the tin. Repeat so that the 8 pieces of dough are treated in the same way and lined up in the tin like a row of little fat sausages.
6. Paint the top of the 'sausages' with melted butter and sprinkle the remains of the sugar/cinnamon mixture over the top.
7. Return the dough to the warm place to rise for another hour, then bake at 180 degrees Celsius (356 degrees Fahrenheit) for 35 minutes. Cover with foil for the last ten minutes or so if you think the top is starting to catch.

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