- 40 g white sugar
- 330 g full cream milk
- 30 g fresh yeast, crumbled or 3 tsp dried instant yeast
- 80 g unsalted butter, cut into pieces
- 1 tsp sea salt
- 650 g baker's flour, plus extra for dusting
- 1 egg
- 130 g white sugar
- 3/4 g ground nutmeg
- 1/2 tsp ground cardamom
- 2 cinnamon quills
- 2 star anise
- 3 whole cloves
- 100 g dried cranberries, plus extra for garnishing
- 250 g fresh cherries, pitted, plus extra for garnishing
- 100 g flaked almonds
- 20 g unsalted butter, melted, for brushing
- icing sugar, for dusting
Line a large baking or oven tray (approx. 45 x 30 cm) with baking paper and set aside.
Place sugar, milk and yeast into mixing bowl and warm 2 min/37°C/speed 2. Scrape down sides fo mixing bowl with spatula.
Add butter, salt, flour and egg and mix 10 sec/speed 7. Scrape down sides of mixing bowl with spatula, then knead 3 min/.
Transfer dough into a large ceramic or glass bowl, then cover with plastic wrap or a damp kitchen towel. Leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl.
Place sugar, nutmeg, cardamom, cinnamon, star anise and cloves into mixing bowl and mill 20 sec/speed 9. Transfer 3 tablespoons of the spice mixture into a small bowl, then transfer the remaining spice mixture into a bowl and set aside.
Preheat oven to 180°C. Transfer proved dough onto a silicone bread mat or floured work surface and shape into a ball. Divide dough into 2 equal portions, then roll out each portion into a long rectangle (50 x 20 cm).
Divide the larger portion of reserved spice mixture evenly between the 2 rectangles of dough.
Place 50 g of the dried cranberrries, 100 g of the cherries and 40 g of the flaked almonds into the centre of 1 rectangle of dough. Using your hands, gently roll the rectangle of dough into a long sausage shape to enclose the filling.
Repeat with second rectangle of dough. Reserve remaining cherries and flaked almonds.
Place the lengths of dough next to each other, then criss-cross over each other repeatedly to create a two-piece plait.
Seal the ends of the plait by pressing the ends of both dough pieces together, then bring the two ends together to create a wreath. Seal the ends of the wreath together and transfer onto prepared baking or oven tray.
Brush wreath with melted butter and top with remaining flaked almonds and cherries. Dust wreath with reserved 3 tablespoons of spice mixture, then bake 30-35 minutes (180°), until brioche is golden.
Allow to cool completely, then garnish with extra dried cranberries and fresh cherries, to taste. Dust wreath with icing sugar just before serving.
If cherries are not in season, use jarred Morello cherries (drained) for filling and top witth glacé cherries.
This recipe is also suitable for TM31 and TM5
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