Brioche with orange, fennel and grapes

INGREDIENTS

3 tablespoons milk

2 tablespoons caster sugar

1 7 g sachet dried yeast

300g plain flour, sifted, plus extra, for dusting

1 tablespoon fennel seeds, toasted and ground

1 orange, finely grated zest

3 eggs, lightly beaten

120g unsalted butter, cubed and at room temperature

2 egg yolks, lightly beaten

250g goat’s cheese

24 grapes, halved lengthways

METHOD

Combine the milk, sugar and yeast in a small bowl, set aside in a warm place for 5–10 minutes or until frothy and the sugar has dissolved.

Place the flour, ground fennel and orange zest in the bowl of an electric mixer fitted with a dough hook and make a well in the centre. Add the egg and the yeast mixture and mix on low speed to combine. While mixing, add the butter, in batches, until well incorporated and continue mixing for 10–15 minutes or until the dough is soft, glossy and comes away from the side of the bowl. Transfer to a floured bowl, cover with a kitchen towel and leave in a warm place for 1½ hours or until doubled in size.

Preheat the oven to 180°C. Lightly grease twentyfour 6 cm x 2 cm fluted brioche moulds. Knock back the dough and divide into 24 pieces. Shape each into a ball and place in the moulds. Cover with a kitchen towel and leave in a warm place for 30 minutes or until doubled in size. Brush the tops with the egg yolk and bake for 25 minutes or until golden and the bottoms sound hollow when tapped. Turn out from the moulds and cool on a wire rack.

To serve, make a 3 cm long incision along the top of the brioche on an angle to reach halfway down and fill the pocket with the goat’s cheese and grape halves.

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