Spiced brioche with buckthorn curd by Simon Rogan - Print Recipe

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

Spiced brioche with buckthorn curd

Ingredients

Spiced brioche

Buckthorn curd

Method