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http://www.cakedecorationmagazine.co.uk September 2018 | 81``````The cooked brioche canbe made ahead andfrozen. To use, wrap thefrozen brioche in foil andreheat in a hot oven forabout twelve totwenty minutes.CAKE BAKERTEAR AND SHARE BRIOCHESoft and light, buttery brioche is a classic French bread.This one is golden and rich, with fruity conserve and a pinch of seasalt. Delicious and easy to pull apart, it's best enjoyed with extraconserve, crème fraîche and friends.### YOU WILL NEED### EDIBLES: 7g sachet fast-actiondried yeast 25g golden caster sugar 300g strong white bread fl our,plus extra for dusting grated rind of 1 large orangeor 2 small lemons 1 ½tsp sea salt 50ml warm milk 3 large free-range eggs,beaten, plus extra for glazing 225g unsalted butter, cubedand very soft 1 jar Bonne Maman conserve(370g) - choose your favourite! 1 tbsp ground hazelnuts orfl aked almonds``````METHOD:1 Mix the yeast, sugar fl our,citrus rind and 1 teaspoon of saltin the bowl of an electric mixer``````with a dough hook. Make a wellin the centre and pour in themilk and eggs.2 Mix on a slow speed for twominutes, then on a mediumspeed for a further three to fourminutes, until you have a soft,glossy and elastic dough.3 Add the softened butter, a littleat a time, and continue to mix fora further four to fi ve minutes,scraping down the bowl from timeto time to ensure that the butter isthoroughly incorporated.The dough will be very soft.4 Tip the dough into an oiledplastic bowl, cover with oiledcling fi lm and chill fortwenty-four hours until it hasfi rmed up.5 On a lightly fl oured surface,divide the dough into eighteenequal pieces, about 40g each.Working one at a time, roll eachpiece into a circle with a 10cm``````diameter. Spoon a teaspoon ofconserve into the centre of eachone. Bring up the sides and pinchtogether, then roll into a ball.6 Place six of the balls in a circle,seam side down, around a small,greased ramekin or balls of foil.Place the remaining twelve ballin an outer circle. Cover withoiled cling fi lm and leave to provefor two hours until puffy.7 Heat the oven to 190°C/170°Cfan/gas mark 5. Once the doughhas puffed up, brush with a littleegg, sprinkle with the remainingsalt and nuts, then bake for abouttwenty minutes, until golden.Cover with foil and continuecooking for a further ten tofi fteen minutes.8 Serve warm with yourfavourite Bonne Mamanconserve in the centre of thebrioche for dipping.SERVES: 10-12Top Tipp80-82_Cake Baker.indd 81 09/08/2018 18:07