Cinnamon Brioche

Cinnamon Brioche with almonds and honey

2 cups all-purpose flour
2 teaspoons active dry yeast
2 tablespoons granulated sugar
½ teaspoon salt
½ cup warm milk
½ cup (1 stick) butter, softened
2 large eggs
1 Tbsp ground cinnamon
2-4 Tbsp honey
2-4 Tbsp finely chopped almonds

1. In a medium-sized bowl, stir together the flour, yeast, sugar, and salt.
2. Slowly mix the warm milk, butter, cinnamon and 2 of the eggs into the flour mixture.
3. Knead until the dough is smooth. The dough is ready to rise when it is completely smooth and pulls away from the sides of the bowl.
4. Cover the bowl and allow the dough to rise until it is doubled in size.
5. Transfer the dough from the bowl onto a floured work surface and punch it down a few times.
6. Press the dough out into a rectangle then spread with the honey. Sprinkle with almond pieces.
7. Roll up like a Swiss roll and place on a lined baking tray.
8. Cover the pan and allow the dough to rise until it is doubled in size.
9. Preheat the oven to moderately hot 200°C/400°F/gas mark 6.
10. Remove the dough covering, bake for 10 minutes. Turn the pan, and reduce the heat to moderate 180°C/350°F/gas mark 4 and bake for an additional 25 minutes, until the brioche is golden brown. Allow it to cool for 5 minutes in the pan, and then transfer it to a wire cooling rack.