¼ cup luke-warm milk
2 teaspoons (7g sachet) dry yeast
¼ cup caster sugar
2 ¼ cups plain flour,
1 teaspoons ground cinnamon
125g butter, room temperature, cut into cubes
Approximately ¹/³ cup plain flour, extra
½ cup sultanas
1 egg yolk, lightly whisked
1 tablespoon caster sugar, extra
1.Combine the milk, yeast and ½ teaspoon of the sugar in a small bowl. Set aside
in a warm place for about 10 minutes or until frothy.
2.Place remaining sugar, flour, cinnamon and salt in the Stainless Steel Mixing
Bowl. Add yeast mixture and eggs.
3.Using the Dough Hook, knead on low speed (2) for about 1 minute or until
combined. Continue kneading for a further 5 minutes.
4.Add 2-3 pieces of butter to dough mixture and continue kneading, adding a
little butter at a time until well incorporated. If dough begins to lose its “ball”
shape, add as much of the extra flour as necessary to keep it combined. Knead
in the sultanas. This step should take a total of 4 minutes.
5.Remove dough from bowl; wash and dry bowl, then return dough to bowl. Cover;
set aside in a warm, draft-free place for about 1 hour or until doubled in
6.Preheat oven to moderately hot (200°C/180°C fan-forced). Line 2 oven trays with
7.Plunge your fist into the dough and using the Dough Hook, knead again on low
speed (2) for 1 minute or until smooth.
8.Divide dough into 8 even portions. Work each dough portion into a smooth ball
and place on prepared trays. Set aside in a warm, draft-free place for 30
9.Brush each brioche with extra egg yolk and sprinkle with extra sugar. Bake for 15
minutes or until golden and cooked through.