Brioche with Black Grape Compote

Makes 1 large brioche & approx. 600g compote



500g flour

30g fresh yeast

60g sugar

180ml lukewarm milk, plus 1

tbsp for glazing

150g butter

4 egg yolks, plus 1 for



400g black seedless


300ml black grape juice

2 tbsp lemon juice

40g cornstarch

30g sugar Grated zest of ½ lemon

Place the flour into a bowl. Make a well in the centre. Crumble in the yeast and mix with 1 tsp of the sugar, lukewarm milk and some flour from the sides to form a thin paste. Cover and leave to rise for 15 minutes. Melt the butter and leave to cool until lukewarm. Then, add to the thin paste with the remaining sugar, egg yolks and a good pinch of salt. Use a mixer with a dough hook and knead until the dough is smooth. Cover and leave to rise for 90 minutes, until the dough has roughly doubled in size.

Knead the dough thoroughly one more time. On a floured surface, roll out the dough into a 5mm thin square. Roll up the dough firmly, starting from the longer side. Cut into 1.5cm thick slices. Grease a tin (approx. 1.5L capacity) and dust with flour. Arrange the slices side by side around the edge of the tin. Place the remaining slices in the centre. Cover and leave to rise for 45 minutes.

Pre-heat the oven to 180°C (160° fan-forced). Whisk the remaining egg yolk and milk and brush the dough with the glaze. Bake on the second shelf from the bottom for approx. 40 minutes until golden. In case the top gets too dark, cover up with baking parchment after 30 minutes. Leave to cool.

For the grape compote, rinse the grapes, pat dry and remove the stems. Mix 1 tbsp of grape juice with the lemon juice and cornstarch until smooth. In a saucepan, bring the remaining grape juice with sugar and lemon zest to the boil. While stirring with a whisk, add the cornstarch mix to the boiling fluid. Bring to the boil. Add the grapes, and bring to the boil once again. Pour the compote into a bowl and leave to cool.

Serve the brioche with grapes and butter.

Newspapers in English

Newspapers from Australia