Cherry & Chocolate Brioche Wreath

Instructions

Bread

Tip the yeast, milk, one egg and sift 128g of flour in to a mixer, mix until combined. Sift another 128g of flour on top, covering the mixture and leave to stand for 45 minutes.

Add the sugar, salt, four eggs and 128g of flour, mix until combined then add the remaining flour and mix for 15 to 20 minutes. Once the dough comes together in the middle of the bowl you can add the butter a little at a time until the dough is sticky and shiny. Tip in the filling ingredients and mix.

Grease a bowl, place the dough in the bowl, cover with clingfilm and leave at room temperature until doubled in size. Once doubled, lift the dough in sections, allowing it to fall back to the bowl. Cover with clingfilm, place in the fridge and leave overnight.

Once chilled, divide the dough into three equal portions. On a clean work surface dusted with flour, roll each section of dough out until each piece reaches 80cm.

Plait the three pieces of dough together as you would when braiding hair, form in to a circle by connecting the ends together. Place on to a baking tray, cover with clingfilm and leave to rise for a couple of hours until doubled in size.

Preheat the oven to 180C, beat an egg and one tablespoon of milk together, use a pastry brush to brush the egg wash on to the dough. Bake in the oven for 20 minutes or until golden brown.

Glaze

Remove the pits and stems from the cherries, place in a saucepan a long with the water, butter, sugar and cornstarch. Bring to a boil, stir occasionally and then reduce the heat to a simmer for a couple of minutes.

Once the sauce has thickened, remove from the heat and leave to cool slightly. Spoon on top of the brioche wreath and serve.