Jamie Magazine
By Andy Harris
55 mins plus proving
Not Too Tricky
serves 8
About the recipe
A sweet, brioche-style bread with a spiced topping, ideal for a leisurely brunch or afternoon tea. We used green plums but red will work, too.
Recipe From
Ingredients
150ml milk, plus a little extra
20g fresh yeast
60g caster sugar
450g plain flour, plus extra for dusting
1 tablespoon vanilla sugar
2 large free-range eggs
80g butter, softened, plus extra for greasing
1 lemon
TOPPING
825g green plums
5 tablespoons caster sugar
1 small pinch of ground cloves
1 small pinch of ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoon vanilla sugar
Method
- Gently heat 3 tablespoons of milk in a saucepan until lukewarm. Pour into a cup and add the yeast, a pinch of sugar and a pinch of flour. Set aside to prove.
- Combine the flour, ½ teaspoon of sea salt and both sugars in a bowl.
- When the yeast bubbles up, add it to the flour mixture.
- Work in the eggs, milk, butter and lemon zest, then knead until smooth and elastic.
- Place in a bowl, cover with a tea towel and put in a warm place to double in size for about 45 minutes.
- Preheat the oven to 200ºC/gas 6. Grease and lightly dust a baking tray.
- Dip your hands in water, then press the dough into the sheet, to about 3cm high.
- Halve, destone and toss the plums with 2 tablespoons of the caster sugar.
- Arrange on the tray cut-side down and dust with the remaining caster sugar and the spices. Leave to rise for 30 minutes.
- Bake for 40 minutes, or until golden. Dust with vanilla sugar while warm, then serve.
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