Rum and raisin brioche loaf

STEP 1

Combine the milk, water, yeast and 1 tsp sugar in a small bowl. Set aside for 5 mins or until frothy.

STEP 2

Combine flour, salt, cinnamon and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture, egg and egg yolk and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Add 1 piece of butter. Knead to combine. Continue adding butter, 1 piece at a time, kneading well after each addition. Place dough in a large greased bowl. Loosely cover and place in a warm, draught-free place for 1 hour or until the dough doubles in size.

STEP 3

To make the filling, combine raisins and rum or orange juice in a saucepan over low heat. Cook for 2-3 mins or until heated through. Set aside to cool. Use an electric mixer to beat butter, sugar and cinnamon in a bowl until combined.

STEP 4

Grease a 10cm x 24cm (base measurement) loaf pan. Line base and 2 long sides with baking paper. Turn the dough onto a lightly floured surface. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spread with cinnamon mixture. Sprinkle with raisins. Starting from 1 long end, roll dough to form a log.

STEP 5

Preheat oven to 180°C. Use a large sharp knife to cut the dough in half lengthways to expose the layers. Carefully twist the 2 halves together to create a loaf. Place dough in prepared pan. Loosely cover and set aside in a warm draught-free place for 30 mins or until dough rises slightly.

STEP 6

Bake the loaf for 35-40 mins or until a skewer inserted in the centre comes out clean.

STEP 7

To make sugar syrup, combine sugar, rum or orange juice and 1/4 cup (60ml) water in a saucepan over low heat. Cook, stirring, for 1 min or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 mins or until syrup thickens.

STEP 8

Pour hot syrup over the warm loaf. Serve warm or at room temperature.