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Spiced brioche with buckthorn curd

Spiced brioche with buckthorn curd

PT1H30M

1
To make the buckthorn curd, steep the buckthorn juice with 100g of the sugar for 30 minutes
  • 35ml of sea buckthorn juice
  • 100g of caster sugar
2
Put the buckthorn mix in a cold pan with the remaining ingredients and whisk over a medium heat constantly for 6 minutes. Remove from the heat, whisk for another minute
  • 85g of caster sugar
  • 1 egg
  • 55g of salted butter
  • 10g of cornflour
3
Check the temperature is between 80-85°C. Cool with a lid on to stop a skin forming
4
To make the spiced brioche, heat the oven to 180°C/gas mark 4
5
Slice the brioche loaf and cut out 8 4 x 4cm cubes
  • 1/2 brioche loaf
6
Thoroughly mix all the ingredients apart from the brioche together. Fry the brioche cubes with a little rapeseed oil until golden on each side and then roll in the spiced sugar
  • 125g of caster sugar
  • 25g of ground cardamom
  • 20g of ground cinnamon
  • 5g of ground nutmeg
  • 2 tbsp of rapeseed oil
7
Place on a baking sheet and bake for 10-15 minutes or until browned
8
Serve the warm brioche cubes with a small bowl of curd to dip the brioche in

Ingredients

Metric

Imperial

  • Spiced brioche

  • Buckthorn curd

    • 35ml of sea buckthorn juice
    • 185g of caster sugar
    • 1 egg
    • 55g of salted butter
    • 10g of cornflour

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