Cinnamon Sugar Brioche

Method

1. Warm the milk until lukewarm (not hot). Remove from heat and whisk in eggs, sugar, and yeast.
2. Sift flour and salt into a mixer bowl with a dough hook. On low speed, add the milk mixture and mix for 5 minutes until smooth and elastic. Add the softened butter and continue mixing for another 5 minutes until fully incorporated.
3. Place dough in a greased bowl, cover with Multix Cling, and let rise in a warm place for 40 minutes or until doubled in size.
4. Preheat oven to 180°C. Line a 12-hole muffin pan with Multix Muffin Wraps or Brown Paper. In a bowl, mix cinnamon, sugar, and butter to make the cinnamon butter.
5. Turn the dough onto a lightly floured sheet of Multix Bake. Roll into a large rectangle (approx. 30 x 45–50cm, ¾ cm thick). Spread generously with cinnamon butter. Roll tightly from the long side into a log, then cut into 12 x 4 cm slices.
6. Transfer slices to the lined muffin pan, cut side up. Cover loosely with Multix Cling and let rise for another 30 minutes until almost doubled in size.
7. Remove cling film and bake for 20–25 minutes until golden brown. Let cool in the pan for 5 minutes before turning out.
8. Mix icing sugar and water, then drizzle over cooled brioche.