Rhubarb & Cream Cheese Brioche

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Sea Salt Fine (With Anti-Caking Agent)

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Whip up a batch of these homemade brioche stuffed with cream cheese and topped with rhubarb


140ml Milk warm
2 1/4 teaspoons Active dry yeast
6 Eggs
480g All purpose flour
65g Sugar
1 teaspoon Salt
340g Unsalted butter
170g Cream cheese
94g Icing sugar
1/2 teaspoon Lemon juice
3 stalks Rhubard sliced


Add 80ml of warm milk, the yeast, one egg and 120g of flour to a bowl and mix until combined. Scatter 120g of flour on top of the mixture and leave for an hour.

Tip the salt, flour eggs and 120g of flour in to the bowl and combine. Tip in another 120g of flour and beat for 20 minutes.

Add the room temperature butter, one piece at a time by pressing in to the dough using your hands.

Grease a bowl, add the dough, cover and leave for two hours.

Gently fold the dough in on itself, cover the bowl again and place in the refrigerator over night.

Split the dough in half and keep one half in the refrigerator wrapped in clingfilm. Line a baking tray with baking paper and divide the dough in to eight pieces. Place on to the baking tray, leaving enough room for the dough to rise. Cover and leave to rise for two hours.

Preheat the oven to 170C. Tip the cream cheese and 60ml of milk in to a bowl and mix. Add half a teaspoons of lemon juice (or more if desired) and stir.

Using one egg and a tablespoon of milk whisked together, egg wash the dough and sprinkle a small amount of sea salt on top. Place in the oven for 15 minute or until golden brown.

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