1. Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
2. Lightly whisk egg yolks and egg and stir into milk mixture.
3. Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the first lot of butter and mix well until mixture forms a dough.
4. Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic, I use a cake mixer with a dough hook ( The dough is soft in texture and will be a little stickier than bread dough).
5. Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in bulk.

6. While the dough is rising, mix the spices, brown sugar and dried fruit into a bowl.

7. Preheat the oven to 180 C.

8. Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Sprinkle the dough with combined spices, brown sugar fruit mixture. Scatter the diced butter evenly over the spice mix.

9. Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up onto a baking tray or 23cm round springform cake tin lined with baking paper and sprayed with cooking spray.

10. Bake for 15 – 20 minutes until golden.

Icing Glaze

1. Soften the butter and add in the icing sugar and vanilla extract, stir until mixed together into a paste form

2. Slowly stir in the milk, once combined pour over the brioche.