Fruit and nut brioche

Preheat oven to 180 ºC.
Place yeast, water and sugar in a bowl and leave to stand for 10 minutes or until thick and foamy.
Place flour, salt, sugar, nuts, fruit and cinnamon in a bowl and mix lightly. Rub butter into flour mixture.
Whisk eggs and milk into yeast mixture, add to flour mixture and knead, with your hands, until dough forms a ball. Rest dough for 5 minutes, then turn out onto a work surface and knead vigorously for 20 strokes.
Cover and leave to rise for 40 minutes. Knead again and leave, covered, to rise for another 40 minutes.
Divide dough into 2 balls. Pinch a small piece if dough off each ball and roll into smaller balls. (You will have 2 large balls of dough and 2 small ones.) Place each large ball of dough in a greased brioche pan or 15 cm diameter cake pan. Press small ball of dough on top of each.
Bake for 45 minutes or until cooked at the centre when tested with a skewer. Cool slightly and serve.