In the warm milk, crumble the fresh yeast and stir until they are dissolved.

Separately sift the flour (I add 2/3 of the flour at first, and then watch as the dough and the fluid, its "take away" prefer a little later to domesti). Add the flour, salt, sugar, cinnamon, and 1 large egg. Mix all with a mixer with spiral nozzles until smooth, a couple minutes (or a food processor attachment-hook)

Pour the milk with the dissolved yeast. Continue to knead until smooth, 3-4 minutes.

Add the butter at room temperature (if the oil was not removed in advance, as I have, that it can melt in the microwave and allow to cool, then pour into the dough), knead for about 5-8-10 min. (depending on which oil has been added), until complete absorption of the test oil...

I've got this thick, soft, malleable, elastic structure of the dough (remember? I did not add all the flour at once!)

On the working surface pour the rest of the flour and put the dough, begin to knead with your hands, gradually interfering with the flour. Depending on the quality of flour, it may take more or less (I entire never used), but it's very important NOT to score the dough! It stays airy and supple. When dough you can make a mold and it stretches easily, is not sticky, divide it into parts - any number of sockets (I divided into 3 parts, that was faster). Each part of the test stretch, a little rolling, along a strip with a thickness of 3-4 mm, a width of 5-6 cm and a length of 25-30 cm (the size of the sockets can be molded at will and depending on the width and height of the form for baking). Filling. Sugar mixed with cinnamon. Excess flour to shake the dough and sprinkle the strips along the cinnamon sugar.

Plum (I - a dense, sweet, large) wash, dry, cutting slices, spread along the strips without gaps...

To roll the dough with plums socket.

Similarly repeat with the other pending pieces of dough and formed into rosettes.

Prepare a baking dish (3 high and thick sockets I have fit perfectly in the cupcake oblong form): vystelit baking paper and well grease with butter the bottom and sides of the form. Blank rosettes-brioche spread immediately into prepared pan.

Have you noticed? This yeast dough did not regret booking in advance and the oven does NOT turn on! The catch? No! There is another trick... a Form biochem sent to cold (electric) oven at medium level, down put the pan or form with 800 ml of water. Included 190*C. And starts the timer (at first) for 35 min. to Check the readiness test splinter and depending on the size of the sockets and it will turn brown add the baking time to 10-15 min. the Dough well rises gradually in the oven, additionally stimulius steam bath.

Brioche is ready to give a bit of rest, free from the forms and sprinkle with powdered sugar.