Non-rising brioche

[DoingTheSwanThing]

Heeeeelp!
I'm attempting Paul Hollywood's chocolate & satsuma brioche. I've followed the recipe as closely as I ever follow a recipe, it's been proving for about 3 hours (recipe says at least 2), but its just not doing anything. Heating has been on for an hour, but it wasn't exactly cold before.

The only thing I didn't do according to the recipe was leave to chill in fridge for "at least 5 hours" to firm up - but it went in freezer for 20mins or so then fridge for a couple of hours. Have I killed it? The only other thing I can think of is the recipe said satsuma juice in with flour/yeast/milk/eggs etc at the beginning. Maybe the yeast came into contact and was inactivated?
I'm so sad, was looking forward to it for breakfast :(

Aaaaaw bollocks, I've worked it out.
Grabbed the wrong yeast out of the fridge. This one was supposed to be reactivated first. Just grabbed the nearest one :(

Anyone know what the chances are of it miraculously turning out ok? Not sure I want to leave milky eggy dough in the warmth overnight.

Stupid woman. Bloody good chocolate that was, too.

Aww bugger thats so annoying, i did a similar thing when i made the hairy bikers recipe for viennese whirls, i grabbed what i thought was plain flour only to find it was strong white bread flour, roughly the same colour packet, was not happy!! Dont give up tho, give it another go.