• 1 Tbs. cinnamon
• 2 tspn. ginger
• 2 tspn. cardamom
• 1 tspn. nutmeg
• ½ tspn. Allspice
• 4 cups SR Flour
• ½ cup boiling water
• ¾ cup milk
• 600g butter, room temperature
• 2 cups caster sugar
• 6 large eggs

Icing:

• 250g cream cheese, softened
• 100g butter, room temperature
• 4 cups icing sugar mixture, sifted
• 1 Tbs. cinnamon

Garnish:

• 3 figs, quartered
• 1/3 cup pistachios, chopped
• 4 Tbs. Honey

1. Grease a large bowl with oil spray and set aside.
2. Using the dough hook attachment, combine flour, sugar, yeast and salt in the mixing bowl. With the mixer on MINIMUM speed, add eggs one at a time.
3. Gradually add warm milk, increase speed to 2. Knead for 2 minutes.
4. On speed 2, add butter pieces one at a time, beating until dough is smooth and elastic and pulls away from the sides.
5. Remove dough and place in the greased bowl, cover with plastic wrap and sit in a draft free place for 1-2 hours until it’s doubled in size.
6. Grease a 10cm x 20 cm base and 23 cm x 12.5cm top loaf tin with oil spray and line with baking paper.
7. In a small bowl mix egg white and water together.
8. Remove dough from bowl and place on a lightly floured surface, roll out into a large rectangular shape.
9. Brush edges with egg wash, then spread coulis and top with raspberries.
10. Starting from the short side, roll dough into a log pinching the sides to seal.
11. Cut log in half, lengthways and twist dough, pinching and sealing the ends.
12. Place in greased loaf pan and cover and allow rising in a draft free place for 30 – 60 minutes.
13. Preheat oven to 180oc/160oc fan force. Brush the top of the loaf with the remaining egg wash and bake for 25 minutes. Place alfoil on top of the brioche and bake for a further 25 minutes, until cooked. Testing with a skewer.
14. Allow cooling in pan for 10 minutes, and then carefully turning out onto a cooling rack.

To make icing:

1. Place all the icing ingredients into the mixer bowl. Using the whisk attachment, whisk until smooth.
2. Drizzle extra coulis and icing over loaf adding extra fresh raspberries.
3. Slice and serve