INGREDIENTS

Brioche Dough

• 1/4 cup caster sugar
• 1 Tablespoon dried active yeast
• 1/4 cup milk, lukewarm
• 300 grams butter, melted
• 6 eggs
• 3 1/2 cups high-grade flour
• 1 Teaspoon salt

Cinnamon Filling

• 100 grams butter, softened at room temperature
• 1/2 cup brown sugar
• 2 Teaspoons cinnamon
• 1/2 cup raisins

Cream Cheese Icing

• 375 grams cream cheese, softened at room temperature
• 120 grams ricotta, softened at room temperature
• 1/2 cup icing sugar, sifted
• 30ml lemon juice
• 1 1/2 Teaspoon vanilla essence

METHOD

1. Place the caster sugar, active yeast, and milk in the bowl of an electric stand mixer with the dough hook attachment. Give the mixture a quick mix with a hand whisk to activate the yeast. Let this mixture sit for a few minutes.
2. Add the melted butter, eggs, high-grade flour and salt to the yeast mixture. Mix this with the dough hook attachment until just combined. It will only take a few minutes and the mixture will be very soft.
3. Grease a 25cm x 20cm tupperware container and lid with a small amount of butter.
4. Pour the brioche dough into the tupperware container and place in the fridge overnight.
5. The next morning, take the dough out of the fridge and roll on a lightly floured surface until it is 1cm thick.
6. In a small bowl, combine the softened butter, brown sugar and cinnamon.
7. Using a palette knife, evenly spread this mixture onto the rolled-out brioche dough. The cinnamon butter mixture should extend right to the edges so every brioche cinnamon bun is properly coated.
8. Evenly sprinkle the raisins on the brioche dough.
9. Tightly roll the dough into a long roll. Cut into 4cm pieces until the roll is all cut.
10. Gently roll each separate brioche cinnamon bun so it has a round shape and then place on baking paper in a rectangle tin (30cm x 20cm). Space the buns out a few centimeters apart as they will expand when they rise and cook.
11. Cover the tin with a tea towel and place in a warm place until the buns have doubled in size (a few hours).
12. Preheat the oven to 160 degrees.
13. Place the buns in the oven and cook for 30-35 minutes or until the buns are lightly golden and spring back when poked.
14. Take the buns out of the oven and cool for 10 minutes. While they are cooling, make the cream cheese icing.
15. To make the icing: combine the cream cheese and ricotta in the bowl of an electric mixer. Whisk for a few minutes until fluffy. Add the icing sugar and whisk until fluffy and combined (5 minutes).
16. Add the lemon juice and vanilla essence and whisk for 1 minute.
17. Using a palette knife, gently spread 2 tablespoons of icing onto each bun.
18. Leave to set for a few minutes and enjoy!

Makes 12 Buns