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Spiced brioche with buckthorn curd

by Simon Rogan
  1. Spiced brioche with buckthorn curd
Item 1 of 1
  • Petit four
  • easy
  • 4
  • 1 hour 30 minutes
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This wonderfully piquant spiced brioche recipe from Simon Rogan doesn't require making the brioche from scratch - which means you get to the eating part of the process nice and quickly! If you can't get hold of sea buckthorn, replace with lemon juice and make lemon curd instead.

Not feeling this? See related recipes.

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
SAVE RECIPE

Equipment

  • Sugar thermometer

Method

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
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
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
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
DISCOVER MORE:
Simon Rogan

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining three Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.

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