"My mom made this brioche on Saturday afternoon to be eaten, in theory, for breakfast on Sunday morning. It was so delicious, though, that it rarely lasted through the night…" -Antoine Westermann
Dissolve the yeast in warmed milk. In a bowl, mix the ingredients in the following order: flour, salt, caster sugar, egg and dissolved yeast. Combine and kneed the dough for about ten minutes, pulling the dough with your hand until it feels glossy and elastic.
Add the softened butter and continue to work the dough until it no longer sticks to your hands. Place the dough in a buttered pie dish (diameter 25 to 30cm), cover with a damp cloth and let rise for about thirty minutes in a warm place. Mix in the softened butter and continue to let it rise for thirty minutes in a warm place.
Before baking, press your thumb into the dough, in different places, to create small, shallow holes. With your hands, create a small lip around the edge of the dough. Mix the cream, sugar, vanilla extract and butter in a bowl and spread onto the dough. Sprinkle with cinnamon. Bake in a 325F oven for 30 min.