Ginger and almond brioche

[serves 12] 350g cake flour 50g caster sugar Pinch of salt 10g sachet instant yeast 100ml cream 2 jumbo eggs 2 jumbo egg yolks 175g cold butter, cubed 150g cake mix 150g preserved ginger, drained and finely chopped 1 egg yolk, beaten 2 tbsp golden brown sugar 50g flaked almonds Step 1 Sift flour into a bowl. Stir through caster sugar, salt and yeast. Place cream and eggs, plus 2 yolks, in a bowl; whisk well.

Make a well in the centre of the dry ingredients and add the liquid; mix to form a dough. Knead on a floured surface for 10 min. (This recipe can be made in a food mixer.)

Step 2

Knead in the cubed butter, a few cubes at a time, and continue to knead until the dough is smooth – about 5 minutes.

Step 3

Place dough in a greased bowl and leave to rise in a warm spot for 1 hour. Punch dough back and knead for 5 minutes until smooth and elastic. Knead in cake mix and ginger.

Step 4

Grease a muffin tin or 12 brioche tins. Divide one handful of dough into 12 small portions. Roll each portion into a small ball. Divide remaining dough into 12 and roll each portion into a small, fist-sized ball. Place large balls in prepared tins.

Step 5

Preheat the oven to 180°C. Make an indentation in the large balls with your thumb. Place a smaller ball in the indentation. Allow to rise for 30 min.

Step 6

Brush with remaining egg yolk; sprinkle with golden brown sugar and almonds. Bake for 25 min, or until golden and cooked through.