Inspired by the classic brioche-style tarte bread,
this recipe reduces the time needed to make the original – but does not compromise on the fluffy light
texture or moreish flavour!
Main INGREDIENTS
- Bread & Cereals
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method
Ingredients
FOR THE CAKE
- 7g active dry yeast
- 80ml warm whole milk
- 270g cake flour
- 2g fine salt
- 45g sugar
- 2 large free-range eggs, room temperature, beaten together
- 5ml vanilla extract
- 100g butter, room temperature
FOR THE PASTRY CREAM
- 360ml milk
- 1 vanilla pod, scraped
- 4 large free-range egg yolks
- 67g sugar
- 30g corn-starch
- 1 pinch salt
- 85g butter, room temperature
- 60ml cream
- 1 large free-range egg for glazing
- Pearl sugar for topping or decorative cake pearl sprinkles, crushed
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Method
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1For the cake, place the yeast into the warmed milk and allow to stand for a few minutes. Pour the cake flour, salt and sugar into the bowl of a stand mixer with a dough hook attached. Mix to combine. Add the yeast mixture, eggs and vanilla extract, then beat on medium for 6-8 minutes. Drop the butter into the mixture, one piece at a time, until fully incorporated. Beat for a further 8 minutes. Turn the dough out into an oiled bowl and cover with a tea towel. Place in a warm place until doubled in size.
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2Meanwhile, make the pastry cream. Scald the milk in a medium Le Creuset saucepan with the vanilla pod and its seeds. Remove from the heat and allow to infuse for 5 minutes. Whisk the yolks, sugar, corn starch and salt together in a medium bowl. Gradually whisk the milk into the egg mixture, this must be done slowly to avoid overheating and scrambling the eggs. Pour the mixture back into the pan and place over a medium heat, whisk continuously, until thick and smooth. Remove from the heat, cool for 5 minutes, then whisk in the butter and cream. Place in a bowl and press plastic wrap onto the surface to cover and prevent a skin from forming. Chill for 2 hours.
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3Once the dough has doubled in size, knock it back and shape by hand. Make one large round cake bread or divide it into 6 for smaller round cake breads, pinching the seam underneath tightly to secure and make sure it keeps its shape. Place on a Le Creuset metal bakeware tray lined with baking paper. Lightly cover with clingfilm or a damp tea towel and allow to prove again, in a warm place, until doubled in size.
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4Preheat the oven to 200°C/180°C fan-assisted/gas mark 6. Brush with the egg wash. Sprinkle liberally with the pearl sugar. Place in the oven and reduce the temperature to 180°C/160°C fan-assisted/gas mark 4. Bake for 20 – 25 minutes until lightly golden, rotating halfway through for an even colour and bake. Cool on a Le Creuset Non-Stick Cooling Rack.
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5Serve halved and sandwiched with the pastry cream on the Le Creuset Riviera Collection Set of 4 Appetizer Plates.
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6Cook’s Note: Makes 6 individual buns or 1 large loaf.
