Cinnamon sugar brioche
The smell of these cinnamon sugar brioche as they bake is so appetising the neighbours will be lining up down the road when you bake these! If you don’t have a mixer with a dough hook mix the ingredients in a large bowl and then knead on a lightly floured board for about 12 minutes until smooth and elastic, then repeat to add the butter and then follow the rest of the recipe.
According to Wikipedia, Brioche has numerous uses in cuisine and can take on various forms, served plain, or as containers for coulibiac, fillet of beef en croute, foie gras, sausage, cervelat lyonnais, and other appetizers or intermediate courses. Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). Brioche Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces of dough are placed in the pan. Loaves are then proofed (allowed to rise) in the pan, fusing the pieces together. During the baking process, the balls of dough rise further and form an attractive pattern.