Ingredients for the Brioche:
• 4 eggs, at room temperature
• 1 ounce dry active yeast
• 2 ½ cups all bread flour
• ¼ cup sugar
• 2 teaspoons salt
• 8 ounces unsalted Irish butter, at room temp. cut into small pieces
Ingredients for the Topping:
• 8 ounces unsalted butter, at room temperature
• 2 cups powdered sugar
• 2/3 cup all purpose flour
• 2/4 teaspoons salt
• 1 teaspoon cinnamon
• 2 eggs at room temperature
• 2 teaspoons vanilla
• ¼ cup half and half at room temperature
• ½ cup toffee pieces
• ½ cup cherries
Directions
First, make The Brioche:
In a bowl, combine the eggs, with ¼ cup water and whisk together. Set the bowl over a small pot of bowling water and whisk the eggs until they reach 110 degrees F. Remove from the heat source. Sprinkle the yeast over the warm eggs and whisk well. Set aside for 3-4 minutes to allow the yeast to dissolve. Sift the flour, sugar and salt. Place in a bowl. If you have dough hooks on your mixer use those to mix on low speed for 30 seconds. Add the egg mixture. Mix by hand or with mixer for 5 minutes. The dough will be heavy. Add the butter piece by piece. Increase your mixer speed to medium and beat 4-5 minutes. Put dough in a lightly oiled bowl and set in a warm area for 30 minutes.
Then punch dough down. Let it rest another 30 minutes and repeat until the dough has had 2 hours to rise 4 times. Make the topping before the final punch down.
Making The Topping:
In bowl cream sugar and butter. Add sifted four, salt, and cinnamon. Mix for 1 minute. Add the eggs and vanilla. Mix for 2 minutes. Add the half and half and mix just until all is mixed together.
After you have punched the dough down for the 4th time, put it into a well greased 9 by 13 inch pan. Make the dough go up the sides about 1 inch. Poke the dough with a fork, all over. Spread the toffee pieces and cherries over the dough. Pour the topping over the toffee and cherries. Spread evenly. Let set in a warm spot 20-25 minutes. Put in a convection oven at 355 degrees F. Bake for 30 minutes. The topping will be light brown and crusty.
Let the cake rest for 1 hour before serving. This is best served immediately or the next morning for breakfast.
See you next week!
If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.
Featured Image Photo Credit: ffolas/Shutterstock.com