Method

• 1.
  Place the sugar, yeast, flours, 6 eggs, 2 tsp salt flakes and 1/3 cup (80ml) water in a stand mixer fitted with the dough hook. Knead on low speed for 1 minute or until combined. Increase speed to medium-high and knead until dough comes away from the sides of the bowl. Turn off the stand mixer and set aside for 5 minutes to rest.
• 2.
  With the motor running, add the butter, one piece at a time, making sure each piece is incorporated before adding the next, until smooth and elastic (add a little more flour if the dough feels too sticky – it should come away easily from the sides of the bowl).
• 3.
  Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place for 1-1 1/2 hours until doubled in size.
• 4.
  Knock back the dough by folding it onto itself. Cover with plastic wrap and refrigerate for 3 hours to rest.
• 5.
  Meanwhile, for shortbread, place butter, sugar and vanilla seeds in a stand mixer fitted with the paddle attachment and beat until thick and pale. Fold in flour until it comes together into a dough.
• 6.
  Turn out onto a sheet of baking paper, cover with a second sheet, then roll out to 5mm thick. Using a star-shaped cutter, cut out 24 biscuits, re-rolling dough if necessary.
• 7.
  Transfer to 2 baking-paper-lined baking trays. Chill for 10 minutes to firm up.
• 8.
  Preheat oven to 160°C. Bake the shortbread for 10-12 minutes until golden. Sprinkle hot biscuits with a little caster sugar, then set aside to cool.
• 9.
  For the creme patissiere, place the milk, cream and cinnamon in a saucepan over medium heat. Meanwhile, whisk eggs, sugar and cornflour in a heatproof bowl.
• 10.
  Once cream mixture is bubbling around the edges, remove from heat and discard cinnamon. Slowly pour one-third cream mixture into the egg mixture, whisking constantly, then pour this back into the remaining cream mixture and whisk well to combine.
• 11.
  Place the saucepan back over medium heat and cook, whisking constantly, for 2-3 minutes until it starts to boil. Pour into a clean bowl and cover surface with plastic wrap to prevent a skin forming. Refrigerate until needed.
• 12.
  Place all the crumble ingredients in a bowl and rub together with your fingers until it resembles breadcrumbs. Set aside until needed.
• 13.
  Once brioche dough has chilled for 3 hours, divide into 24 balls and place on three large baking trays lined with baking paper. Cover loosely with plastic wrap and set aside in a warm place for 30 minutes or until doubled in size.
• 14.
  Preheat oven to 180°C.
• 15.
  With lightly floured hands, poke an indent in the centre of each brioche ball. Lift each ball, gently pulling the sides away to make a doughnut shape, and being careful not to knock out too much air.
• 16.
  Divide the brioche buns among the three prepared trays, leaving 5cm between each bun. Use two fingers to gently increase the size of each indent to a crater 3-4cm wide.
• 17.
  Working quickly, place 1 tsp creme patissiere into the centre and top with 2 tsp fruit mince. Beat the remaining 2 eggs and brush over the exposed brioche, then scatter generously with the crumble mixture.
• 18.
  Bake for 12-15 minutes until golden. Remove from the oven and set aside to cool to room temperature.
• 19.
  When cool, press shortbread biscuits onto the tops of the brioche mince pies. Dust with icing sugar to serve.