Vanilla breakfast brioche

Mini paper cases 8 (mini panettone cases work well)

First-stage dough

Fresh yeast 15g
Water 110ml
Caster sugar 90g
Egg yolks 100g
Strong white bread flour (ciabatta or baguette flour is best) 265g
Unsalted butter 85g, softened

Second-stage dough

Strong white bread flour 50g
Caster sugar 18g
Egg yolks 30g
Honey 8g
Salt 6g
Vanilla pod ½, seeds of
Lemon ½, zest of
Unsalted butter 30g, softened

For the topping

Caster sugar 60g
Ground almonds 20g
Hazelnut flour 20g
Plain flour 5g
Cornflour 1 tsp
Cocoa powder 1 tsp
Egg white 25g
Sugar crystals to decorate

1. For the first-stage dough: dissolve the yeast in 50ml of the room-temperature water. Heat the caster sugar with the remaining 60ml water until dissolved, then cool to 28C.
2. In a large mixing bowl, combine the cooled syrup, dissolved yeast, egg yolks and flour to form a rough dough. Gradually add the softened butter, mixing until fully incorporated. Cover and leave to rise in a warm place until doubled in size (around an hour).
3. For the second-stage dough: once doubled, add the remaining strong flour and knead or mix for 10-15 minutes until the dough is smooth and elastic.
4. Add the caster sugar and egg yolks, and mix until incorporated. Follow with the honey, salt, vanilla seeds and lemon zest. Mix again. Mix in the butter then allow the dough to rise again until doubled in size (around an hour).
5. Turn the dough out onto a floured surface and portion into 8 balls. Place each in a case and put the cases on a baking tray. Cover and allow to rise until the dough reaches 1cm below the rim of the case.
6. For the topping: mix all the dry ingredients in a bowl then add the egg white and bring to a stiff paste.
7. Preheat the oven to 180C fan/200C/gas 6. Divide the topping into 8 small balls, flatten slightly with damp hands and place one on top of each proved brioche. Sprinkle with sugar crystals.
   Bake the brioche for 12-15 minutes until golden brown and the topping has caramelised.