Berries & Custard Brioche Traybake

Name: Berries & Custard Brioche Traybake
Yield: Serves 8-10
Ingredients: 40 g caster sugar (we use Vanilla Sugar); 125 g blueberries; 7 g sachet fast action yeast; 1 egg for glazing, beaten; 50 g plain flour; 1 batch of Custard Filling, cooled; 200 g strong white bread flour; 125 g raspberries; 32 x 21 cm traybake tin, lightly greased with vegetable oil; 1 tsp salt; 3 medium eggs; 60 ml milk (slightly warmed); 125 g unsalted butter, cubed and softened

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This is a really easy brioche recipe, and it’s so pretty to look at. It makes a lovely birthday breakfast and is a great option if you’re feeding a crowd.

Ingredients

32 x 21 cm traybake tin, lightly greased with vegetable oil

Method

Weigh out the strong and plain flour, sugar and salt into the bowl of your stand mixer and give them a stir to mix. Add the yeast, milk and eggs and mix on low for two to three minutes, then increase to medium for 10 to 15 minutes. Scrape down the bowl and paddle a couple of times during mixing.

By now your dough should be smooth-looking and stretchy (give it a wee pull to check). With