Spiced brioche with buckthorn curd
by
- Petit four
- Easy
- 4
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
Spiced brioche
- 1/2 brioche loaf
- 125g of caster sugar
- 25g of ground cardamom
- 20g of ground cinnamon
- 5g of ground nutmeg
- 2 tbsp of rapeseed oil
Buckthorn curd
- 35ml of sea buckthorn juice
- 185g of caster sugar
- 1 egg
- 55g of salted butter
- 10g of cornflour
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
- 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
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Spiced brioche with buckthorn curd
