4 ounces (1 stick) unsalted butter
1 cup whole milk
1½ teaspoons active dried yeast
2 large eggs
¼ cup caster sugar
1 teaspoon salt
1 pound (3 1/2 cups) bread flour
Vanilla Custard (store-bought or recipe below)
1/2 cup almond meal
2 1/2 cups fresh cherries, pitted and halved
2 tablespoons granulated sugar
1/2 cup flaked almonds
Icing sugar to dust
Melt the butter in a medium pot. Add the milk and heat until lukewarm.
Sprinkle the dried yeast over the milk mixture, cover and set aside for a few minutes to allow the yeast to activate.
Meanwhile, whisk together the eggs, sugar and salt in a large bowl or stand mixer to dissolve the sugar.
Pour the yeast mixture into the eggs and stir to combine.
Add the flour and stir to combine. Mix either by hand or with the dough hook attachment of a stand mixer. If by hand, vigorously stir the mixture with a metal spoon for about 10 minutes until it become glossy. If using a stand mixer, mix on a medium speed with a dough hook for 8 minutes. The dough will be very wet at this stage, but don’t worry - you shouldn’t be able to knead it by hand. Resist the urge to add more flour! By the end of mixing, it should just start to occasionally pull away from the sides of the bowl, but will still be very sticky and will not hold together in a ball.
Loosely cover the bowl with glad wrap and leave in the fridge overnight to prove.
In the morning, preheat the oven to 375°F and line a baking tray with baking paper.
Divide the brioche dough into 8 - 10 even pieces. Roll out into circles about 1/3 inch thick. Transfer to the baking tray. Fold the outer edge (about 1/2 inch) in towards the centre, creating a rim.
Cover with a clean tea towel and leave to rise for 15 minutes.
Meanwhile, combine the halved fresh cherries with 2 tablespoons granulated sugar and stir to combine.
Sprinkle 1 tablespoon of almond meal into the centre of each brioche, right to the rim. Spoon about 2 tablespoons of vanilla custard on top of each and spread evenly over the almond meal. Divide the cherries over the vanilla custard. Top with a sprinkle of flaked almonds.
Bake for 20-25 minutes or until golden brown.
Serve warm, dusted with icing sugar.
Vanilla custard (Creme Patisserie)
2 cups milk
1 teaspoon vanilla paste or essence
1/2 cup granulated sugar
3 egg yolks
1/3 cup cornstarch
In a saucepan, combine the milk, vanilla essence and half the granulated sugar (1/4 cup) and bring to a simmer
Meanwhile, in a separate bowl or stand mixer beat together the remaining half of the granulated sugar, egg yolks and cornstarch until pale and thick.
When the milk has just come to the boil, slowly pour half the milk mixture into the egg mixture, whisking constantly. Return remaining milk mixture to the heat and return to a boil. Quickly add the egg mixture to the pot of hot milk, whisking constantly. Keep whisking vigorously until it thickens and returns to the boil.
Pour into a bowl and lay a circle of baking paper on top so it does not form a film on the surface.
Will keep in an airtight container in the fridge for up to 3 days. Whisk until smooth before using.
Recipe created for Nature's Partner by The Brick Kitchen.