For the dough:
Pour the flour into a large bowl and create a well. Add the yeast and 1 tablespoon of sugar into the well, pour in the lukewarm milk on top and briefly stir. Cover the bowl with a tea towel and allow to proof for 15 minutes. Now add the rest of the ingredients and knead together until a smooth dough forms and it pulls away from the sides of the bowl. Place the dough into a greased bowl, cover with plastic wrap, and leave it to rise in a warm place for ca. 30 minutes.
For the Filling:
Drain the cherries and allow excess liquids to drain off. In a pot bring the milk, butter and sugar to a boil. Stir in the almonds, semolina and poppy seeds, before removing the pot from the heat. Using an immersion blender briefly squish the cherries and mix them into the poppy seed mixture. Allow the mixture to cool.
Punch the air out of the dough, and on a well floured work surface roll it out to a rectangle (ca. 60cm x 40cm). Spread the dough with the filling, making sure to leave an edge around the outside free. Now carefully roll the dough up lengthwise, and using a knife cut the dough lengthwise in half to create two strands (make sure to leave 4cm of dough connected at one end). Now fold the two strands of dough over each other to create a simple braid, making sure that the filling is always facing upwards (this can get a little messy!). Place the dough on a baking sheet that is lined with parchment paper, or place in a greased long loaf pan. Cover the dough with plastic wrap and leave to rise in a warm place for another hour.
Preheat oven (conventional 200°C / convection 180°C).
Bake the braid for ca. 30-40 minutes. While the brioche is baking prepare the sugar syrup by heating the sugar and water in a pot until the sugar is fully dissolved. Remove the brioche from the oven and brush immediately with the sugar syrup. Place the brioche on a wire rack to cool.
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