Baby sugared-cinnamon brioche

Method

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