Spiced brioche with buckthorn curd
4
1 hour 30 minutes
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
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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