BRIOCHE DOUGH

1. Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
3. Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
4. Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.

APRICOT COMPOTE

1. Place the apricots, sugar, and salt in a medium sauce pan over medium heat. Bring to a light boil, and cook, stirring occasionally, for 10-15 minutes or until the apricots are soft and the liquid has reduced slightly. Transfer to an airtight container and allow to chill completely

STREUSEL

1. In a medium bowl, whisk together turbinado sugar, brown sugar, flour, and salt. Add the melted butter, and stir with a spatula until clumps form. Set aside in the fridge until ready to use (store in an airtight container if you are making ahead)

ASSEMBLY AND BAKING

1. Grease twelve 3.5” (9cm) rings and place on a baking sheet, or grease a 12 cup jumbo muffin pan, or line two baking sheets with parchment paper (see notes). Combine all cinnamon filling ingredients in a small bowl. On a lightly floured surface, roll out the dough to a rectangle 11'“x 22” (28x55cm).
2. Spread the dough with the cinnamon bun filling.
3. Starting from the long edge, roll up the dough into a tight spiral. Cut into 12 equal buns. Take the end of the strip of dough and tuck underneath the bun, and place each within a ring or on the baking sheet.
4. Lightly cover the buns with plastic wrap and leave to sit for 30 to 45 minutes in a warm spot, or until puffy, and a small indentation is left when poked gently with your finger.
5. While the rolls are rising, preheat the oven to 350°f / 180°c.
6. Using your fingers or the bottom of a lightly greased measuring cup, press an indentation into the centre of each bun (this will feel very counter intuitive). Fill each indentation with about 1 Tbsp of the cooled apricot compote, then top each bun with a heaped tablespoon of streusel.
7. Bake the buns for 30 to 35 minutes, or until deeply golden brown and a thermometer inserted into the dough reads at about 190°f / 90°c (make sure you are poking it into the dough rather than the apricot fillling).
8. Remove from the oven and allow to stand for 5-10 minutes before removing from the rings. Allow to cool on a wire rack.