publication date: Jul 25, 2018
Soft and light, buttery brioche is a classic French bread. This one is golden and rich, with fruity conserve and a pinch of sea salt. Delicious and easy to pull apart, it's best enjoyed with extra conserve, crème fraîche and friends.
Serves 10 - 12
Ingredients:
7g sachet fast-action dried yeast
25g golden caster sugar
300g strong white-bread flour, plus extra for dusting
Grated rind of 1 large orange or 2 small lemons
1 ½ tsp sea salt
50ml warm milk
3 large free-range eggs, beaten, plus extra for glazing
225g unsalted butter, cubed and very soft
1 jar Bonne Maman conserve (370g) - choose your favourite!
1 tbsp ground hazelnuts or flaked almonds
Method:
- Mix the yeast, sugar flour, citrus rind and 1 tsp of salt in the bowl of an electric mixer with a dough hook. Make a well in the centre and pour in the milk and eggs.
- Mix on a slow speed for 2 minutes, then on a medium speed for a further 3-4 minutes, until you have a soft, glossy and elastic dough.
- Add the softened butter, a little at a time, and continue to mix for a further 4-5 minutes, scraping down the bowl from time to time to ensure that the butter is thoroughly incorporated. The dough will be very soft.
- Tip the dough into an oiled plastic bowl, cover with oiled clingfilm and chill for 24 hours until it has firmed up.
- On a lightly floured surface, divide the dough into 18 equal pieces, about 40g each. Working one at a time, roll each piece into a circle with a 10cm diameter. Spoon a teaspoon of conserve into the centre of each one. Bring up the sides and pinch together, then roll into a ball.
- Place 6 of the balls in a circle, seam side down, around a small, greased ramekin or ball of foil. Place the remaining 12 ball in an outer circle. Cover with oiled clingfilm and leave to prove for 2 hours until puffy.
- Heat the oven to 190°C fan/ 170°C/ gas mark 5. Once the dough has puffed up, brush with a little egg, sprinkle with the remaining salt and nuts, then bake for about 20 minutes, until golden. Cover with foil and continue cooking for a further 10-15 minutes.
- Serve warm with your favourite Bonne Maman conserve in the centre of the brioche for dipping.
Cook tips:
The cooked brioche can be made ahead and frozen. To use, wrap the frozen brioche in foil and reheat in a hot oven for about 12 to20 minutes.
This recipe comes from:
Bonne Maman - Breakfast Savoir Faire: Inspirational breakfast recipes using conserves, compotes and marmalades
, published by Simon & Schuster.
