Step 1: Combine the fresh yeast with a little bit of sugar and warm milk and leave to rise to a froth.

Step 2: Combine the flour, cinnamon, caster sugar and salt. Add the yeast mix. Whisk the eggs and then add slowly to the dry mix. Add the soft butter and knead for 8 minutes with a dough hook in the machine; its a really soft dough and only works being made in a mixer as its too wet to handle by hand. Leave to rise for about an hour and a half.

Step 3: Knock down and knead in fruit. Leave to rise again and then knock down and shape into a cylinder. Place in 22 centimetre spring form pan (oiled) on a tray and leave to rise till it doubles in size again.

Step 4: Preheat oven to 200C.

Step 5: Brush eggwash on brioche. Bake for 10 minutes then at 180C for a further 25 to 30 minutes.

Step 6: To glaze, use one egg mixed with one tablespoon of Extra Virgin Olive Oil. Turn out onto wire frame and allow to cool.