Bonfire night brioche


Warm buttery brioche, laced with homemade fudge and butterscotch, topped with creamy frosting.


For the brioche

  • 90ml/6 tbsp full-fat milk
  • 7g sachet fast action yeast
  • 4 free-range eggs
  • 3 tbsp golden caster sugar, plus extra for dusting
  • 2 tsp vanilla paste
  • 400g/14oz strong white bread flour, plus extra for dusting
  • 10g/¼oz salt
  • ½ tsp ground nutmeg
  • 2 tbsp ground cinnamon
  • 150g/5½oz butter, softened, plus extra for greasing
  • 1 free-range egg, yolk only
  • 2 tbsp milk, to glaze

For the butterscotch pieces

For the fudge

For the cream cheese frosting