Pull Apart Brioche

Another way to use beautiful brioche dough and its oh-so-impressive.

Dough 65g butter ¼ cup brown sugar 1 tsp vanilla extract ½ tsp salt ½ cup milk 10g or 2 tsp instant yeast (check the expiry!) 2½ cups flour 2 eggs, whisked Filling 80g butter, at room temperature ½ cup brown sugar 2 Tbsp cinnamon ½ cup chopped white or dark chocolate (optional) ½ cup chopped nuts (optional) Glaze ½ cup icing sugar, sifted 2 Tbsp boiling water Grease and line a loaf tin with baking paper. Preheat oven to 180°C when ready to bake brioche. Heat butter, brown sugar, vanilla and salt in a small pot on low heat. Once butter has melted, remove from heat and add milk. Then add yeast, stir and set aside for 5 minutes.  Place flour in a large bowl or the mixing bowl that fits your cake mixer. Add the milk mixture and mix well with a wooden spoon until smooth. Alternatively beat with a dough hook attachment on your mixer until smooth. Add eggs, beating until smooth. Dust a clean surface with flour and turn out your dough. If using a mixer, continue to knead with dough hook. Knead for about 5-10 minutes, until dough is soft but not sticky. It may feel like Christmas will never come, but persevere! Do not add more flour to the dough as this will make it dense, instead dust your hands with a little flour as needed to avoid them becoming sticky. Return dough to bowl and allow to rise for a minimum of 1 hour, until doubled in size. In a small bowl, beat together butter, brown sugar and cinnamon, until smooth. When ready to bake, dust a clean surface and a rolling pin with flour. Roll out the dough into a rectangle, measuring the length of your loaf tin. Evenly spread filling over the dough, top with chocolate and nuts then roll up tightly into a log. Use kitchen scissors to cut roll almost all the way through. Then push each piece to alternating sides and carefully place roll into loaf tin. Set aside to rise for another 30 minutes. Then bake for about 40 minutes, until cooked through. Allow to cool for 10 minutes. Combine icing sugar and water and drizzle over cooked brioche.