Brioche with Frangipane and Plums
Brioche dough
250g strong flour
7g dried yeast
½ teaspoon salt
1 tablespoon castor sugar
3 eggs
125g soft butter
Mix the flour, yeast, salt and sugar in a bowl of a mixer with a dough hook. Mix in the eggs one at a time until incorporated. Beat the butter in a tablespoon at a time. Place in a lightly oiled bowl, cover and place in the fridge for an hour at least or up to 4 hours.
Frangipane
125g soft butter
125g castor sugar
2 eggs
100g ground almonds
60g plain flour
Beat the sugar and butter with an electric mixer until pale and fluffy. Add the eggs one at a time. Then mix in the almonds and flour to a smooth paste.
Set oven to 180oc.
Roll the brioche out to fit a lightly buttered baking tray. Spread the frangipane over the top and leave a 2cm border round the edges.
6 plums
2 tablespoons honey
Cut the plums in half, remove the stones and slice each half into 5 slices. Dot all over the frangipane skin side up and bake for about 30 minutes or until a skewer inserted into the frangipane comes out clean.
Warm the honey slightly and brush all over the brioche and plums. Rest for 10 minutes before serving. Lovely with a generous dollop of cream.
