Brioche - Lazy weekend breakfast

I have always loved fruit buns, fruit breads as they are popularly known...my mum says as a toddler every evening I would carry the loaf of fruit bread packet to my grandpa' room while mum served him tea & wait till he picked all the tutti futti from the bread which I happily popped into my mouth one by one all the time turning my head from side to side in glee. Mum says it was almost an everyday ritual & grandpa specifically asked for that bread because he knew he could watch his grand daughter' side to side shaking performance!

When I came across a recipe for brioche I was instantly drawn towards it! I had some left over tutti futti from the Christmas cake in my fridge & was planning to make a basic vanilla cake with tutti futti but the brioche was more tempting! So here we are my tweaked version of brioche with tutti futti! You must have gathered my love for these candied fruits with my almost incessant mention of the word "tutti futti" in the last few sentences!

Lets get to baking it now......

3 tsp of yeast with 1 tbsp of sugar. Pour luke warm milk over it & leave it to prove for about 10 mins.

2 cups flour, 1/2 tsp ground cinnamon

Add the tutti futti

Add some dried black currants

1 beaten egg. Add 3/4th of the egg to the flour. Add the frothy yeast & knead to a yeilding dough. Take 1/2 tsp salt & add it to 3 tbsp of unsalted butter to cream it. Work this butter into the dough.

Cover it with a wet muslin cloth & place it over a warm surface, the top of a pre heated oven works fine. After 15- 20 mins once the dough proves & it rises, knock it down to half its size & roll into 6-7 balls, also make small balls of the same number.

Grease brioche tin, I used a muffin tin. Place the dough balls & make a dent of top of each & place the tiny balls too. Cover it again & leave it on top of the pre heated oven to prove again for a second time.