Do you want to be the Christmas Star? This festive bread is the perfect centrepiece for the Christmas table. Whether it’s morning tea, afternoon tea or part of the Christmas dessert extravaganza, serve it sizzling hot to the table and enjoy the adulations as your family and friends take that first mouth watering bite!
And it’s easy. Trust me. Watch the video at on our instagram or facebook pages.
BRIOCHE
1 c warm milk
¼ c warm water
1 T yeast
1 T maple syrup
3 eggs
500 g strong white flour plus extra for the knead
1 t salt
150 g soft butter
TO ASSEMBLE
4 T raspberry jam
3 T Christmas mince
4 ½ T soft butter
1 t cinnamon
1 t white sugar
1 egg yolk
** If you prefer it to be more Christmas mincey, then change out your layers. You are the boss.
TO SERVE
Mascarpone or whipped cream
Pitted fresh cherries
Method
Pour the warm milk and water into a medium bowl, or the bowl of your kitchen mixer and sprinkle the yeast, sugar and 1 T flour on top. No need to stir, just leave in a warm place till frothy for about 5 – 10 minutes.
Whisk eggs into the frothy yeast mixture then add flour, salt and soft butter.
If you are using a mixer with a dough hook, let it knead the dough for 8 minutes. Add more flour a tablespoon at a time if necessary.
If like me, you like to do it the old fashioned way, turn the dough onto a lightly floured bench and knead for 10 minutes till it’s shiny and elastic. It will be very sticky at the beginning. Have flour on standby to add more as required.
Return the dough to a clean oiled bowl and leave to rise, covered for half an hour to an hour in a warm place.
Tip the dough onto a VERY lightly floured bench, beat down and knead for a couple of minutes. The dough should not be sticking to the bench at all.
Now divide the dough into two and store half of it in the fridge where it will keep for up to 5 days. I’m telling you. You WILL want to make this again! Or you might like to try making the Ironclad Smoked Salmon and Caper Brioche with Baked Brie!
Divide the dough into 4 portions and roll each one out to a 23cm diameter circle. Store the circles between parchment paper to stop them from sticking to the bench or each other. Don’t worry if they shrink a little, you can stretch them out in the pan during the assembly.
Lightly butter or oil your Ironclad Pan and lay the first circle of dough in the centre of the pan.
Spread 1½ tablespoons of butter followed by 2 tablespoons of raspberry jam evenly over this layer.
Place the second dough circle on top and spread 1½ tablespoons of butter and the Christmas mince over it.
Place third dough circle on top and spread the last of the butter and raspberry jam on top.
Pop the last piece of dough on top and tuck it all in so that it’s a near perfect circle.
Rest an 8 cm cup in the centre of the dough and gently press in to create an indent.
Now watch the ‘how to’ video on the Ironclad Pan instagram or facebook page.
Using a pizza cutter slice the dough into 16 equal pieces but don’t cut right into the middle of the dough.
Pick up two pieces and twist away from you and then towards you and press dough together to form a star point. You will end up with 8 star points. Brush the dough with egg yolk.
At this point, if you want to serve it hot out of the oven, cover tightly with cling film and pop the whole pan in the fridge for up to 24 hours. It will travel to whatever Christmas destination you are headed for as long as you keep it cool and don’t rest anything heavy on top of it! Or you can bake it now then reheat on arrival.
If cooking now, leave to rise for 20 minutes. If it’s been in the fridge, remove an hour before you bake it and leave to rise in a warm place for an hour.
Bake for 25 – 30 minutes at 180°C until golden brown.
Immediately dust with icing sugar and serve sizzling to the table with great big dollops of unsweetened cream or mascarpone and pitted fresh cherries.
