Sour Cherry and White Chocolate Brioche Wreath

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Recipe's preparation

SPICED SUGAR

 Add 100 gms sugar and spices to Bowl and mill for 10 seconds on speed 10

Add extra 100 gms of unmilled sugar and combine on speed 3 for 5 seconds.

Set Aside

 

 

BRIOCHE

 

place sugar in TM bowl and pulverise for 3 seconds on speed 9

place milk in bowl and warm for 1 minute at 50 degrees on speed 2

add yeast salt butter flour and egg and mix to combine for 10 seconds on speed 7

Set dial to closed lid position and knead for 3 inutes on interval setting.

let rise for 30-60 minutes in warm spot until double in size.

 





TO ASSEMBLE AND PLAIT





Roll or stretch dough out on bread mat or board to form a rectangle shape about 40 cm x 15cm.

Spread cherries down centre of dough all the way along the length of the rectangle, then top with plenty of white chocolate melts.

Sprinkle liberally with spiced sugar (reserving some for use later).

Cut 1 inch slices on a 45 degree angle down both sides of the filling to resemble a fish skeleton

making sure you have the same amount of "gills" either side

then criss cross the straps all the way down the dough forming a plait.

you can cook like this or bring it around to form a ring (wreath at christmas)

Brush with egg wash and sprinkle with remaining spiced sugar.

Bake at 180 degrees for 25-30 mins (watch it doesnt get to dark on top)

when cool you can drizzle with some Icing or serve with Brandy Custard