Today, or should I say this evening (due to internet overload this has been the first time I've been able to get on!) is Boxing Day, the day after Christmas. I can't wait to share in the delights of our Christmas lunch with you all but I feel I have to tell you all about our traditional Christmas day berry brioche which really needs a whole page to itself.
From the time Nic and I got together 10+ years ago and I learn't how to make a really yummy brioche dough (thanks to my dear friend Ant) we have celebrated every Christmas morning with a batch of brioche and a bottle of bubbly. One of the best parts about making this recipe is the fact that we get to have 'leftovers' on Boxing day so this morning after a gruelling hill run (that would be me dragging my sister up and down the hills of North Sydney), we got to sit down for the second time and eat our wonderful, buttery delights.
I make the dough the night before then after the boys have ripped into their santa stockings I roll in the berries and prove the dough while I make a quick dash for the shower. By the time the brioche have puffed and are ready to be baked we have opened presents, showered and are ready to pop the cork on the bubbly and tuck into the brioche.
Another plus for boxing day is the fact that they are all ready to go, all you need to do is to turn on the oven and warm through. Tarsh thinks they taste even better on the second day however I am a purist and love the fist bite just after baking. I think the brioche is about the only thing my 4 year old eats on Christmas day. The excitement (not to mention all the chocolate they get to eat Christmas morning) is all to much for him (and I remember Max doing the same thing between the ages of 3-5) so he devours a brioche and then basically nibbles at the rest of the daily feast. If he is anything like his brother, by the time he is 7 he'll be eating me out of prawns and turkey.......
5 tablespoons warm water
2 tablespoons dry yeast
60g sugar (approx. 3 tablespoons)
600g plain flour
2 teaspoons salt
350g unsalted cold butter, diced
1/3 cup extra sugar
2 cups frozen mixed berries
In a medium bowl add yeast and sugar to warm water, stir with wooden spoon then leave for 5 minutes to ferment.
In a mixing bowl add remaining sugar, flour and salt.
With dough hook slowly turning add fermented yeast then one egg at a time.
When all eggs are added, add cold butter cubes and mix until well combined.
Butter will still be in lumps but that is all OK.
Once well combined (after 3-4 minutes) remove dough hook, cover with glad wrap and pop in the fridge until needed. Minimum 4 hours.
Preheat oven to 180 (350), turn out dough, sprinkle flour on board and roll into a log. Cut into 12 equal parts, with a rolling pin, roll into discs, sprinkle with 2 teaspoons of extra sugar then add mixed berries (approx. 2 tablespoons per disc).
Spray a muffin tin then add each folded brioche to tin.
Prove dough in a warm place for 20-30 minutes then bake for 20 minutes or until golden.