Our superstar instore chef Steph is isolating with her equally talented chef sister Amanda so, with time on their hands, the recipe adaptations are brewing, to our benefit! Here's their take on Kim Evans' Cinnamon & Walnut Brioche, ideal for a 9inch square pan like Fat Daddio's. Amanda's extra hot tip ... separate the buns before glazing for maximum glazed goodness.

Basic Brioche Dough

275ml milk
1.5 tsp dried yeast
1/4 cup sugar
3 1/4 cup plain flour
1.5 tsp salt
2 eggs
70g butter

Filling
1/2 cup sugar
1 tbsp Cinnamon

Glaze (makes one cup, you might want to double it)
1 cup icing sugar
1/4 tsp coarse salt
2 tbsp butter, melted
2 tbsp milk
1 tsp vanilla extract

Warm milk in a pot, until lukewarm, add the yeast and stir until dissolved.
Place dry ingredients in the bowl of your stand mixer using the dough hook mix at low speed to combine fully. Add the eggs to the milk mix and pour into the dry ingredients slowly, continue to mix until a sticky dough forms.
Turn the mixer up to medium speed and continue to mix for 10 minutes, until a sticky, elastic shiny dough forms and comes away from the side of the bowl completely.
If doing this by hand, knead the dough on a lightly floured surface.

Cut the butter into small pieces and add to the bowl 2 pieces at a time until fully incorporated.

Once all the butter has been incorporated place into a clean bowl and cover it with cling film touching the surface.

Let this prove in a warm place until it almost doubles in size.
Knock the dough back and place on a lightly floured surface roll out into a rectangle approximately 1-2cm thick. Spread the cinnamon sugar over the surface. Roll and cut into 9 scrolls. Place into your lined tin. Prove for a second time until almost doubled in size.

Brush with egg before baking for 25 minutes at 180 degrees Celsius. Let cool before gazing.