Recipe: Cinnamon brioche with pawpaw and vanilla bean yoghurt

Makes one loaf - need to start one day in advance

• 250g bread flour
• 1 tsp ground cinnamon, plus 1 tsp extra
• 1/2 tsp salt
• 5 tsp caster sugar, plus 1 Tbs extra
• 1 tsp active dried yeast
• 4 eggs, plus 1 extra
• 125g butter, softened
• 2 Tbs water
• 1 large pawpaw
• 250g thick Greek-style yoghurt
• 1/2 a vanilla bean
• 2 tsp runny honey
• Fresh mint

1. Put the flour, cinnamon, salt, sugar and yeast into a mixing bowl.

2. Lightly whisk four eggs and add three quarters to the flour, mixing with a wooden spoon until combined.

3. Tip the mixture on to a lightly floured bench and knead for 10 minutes, resting every 2 minutes for 30 seconds or so, until the dough is smooth and elastic.

4. Add the rest of the egg and continue to knead until the dough is no longer sticky but smooth and shiny. You can use extra flour as you go to make it easier to handle, but don't over do it.

5. Add the butter in small amounts, kneading it in until you have a silky dough. Place in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for approximately 1 hour or until the dough has doubled in size. Tip on to the bench and fold it over on to itself four times. Return to the bowl and cover then leave in the fridge for 12 hours or overnight.

6. Remove from the fridge and divide into three pieces. Roll each into a rope 30-40cm long. Plait and place on a greased oven tray. Cover with a plastic bag so that it has room to expand, and leave in a warm place until doubled in size - approximately 2.5 hours. Preheat the oven to 200C.

7. Whisk the extra egg with the water and brush lightly all over. Combine the extra cinnamon and sugar and sprinkle over the loaf, then bake for approximately 25 minutes or until golden.

8. Dice the pawpaw. Combine the yoghurt with the scraped vanilla bean and honey.

9. Serve slices of warm brioche with pawpaw and yoghurt on the side, and a few small mint leaves.