Bermondsey Street Bees Honey Brioche

Method

Brioche

1. Mix all the ingredients together except the butter for 5 minutes on a medium speed.
2. After mixing, add the butter and mix for 7 minutes until a smooth dough in formed.
3. Place on a clingfilmed tray and put in the fridge to firm up.

Honey Cream

1. Bring the milk to the boil.
2. Place the egg yolks into a bowl, add 15g of honey and whisk, then whisk in the corn flour.
3. Pour the boiled milk onto the egg mixture and mix, place back into the pan and return to a medium heat.
4. Cook on a medium heat, whilst whisking constantly.
5. Once boiling continue whisking for 5 minutes continuously to avoid sticking and cook the flour.
6. Pour onto a tray and allow to cook down completely.
7. Once cooled, weigh 90g of the cream and blitz in 30g of honey to form a smooth cream.

Honey Glaze

1. Place all ingredients in a pan and warm, just so the honey and sugar melts.

Toasted Oats

1. Mix the oats with icing sugar and layout onto a tray.
2. Place under a grill set at 170°c and leave under the grill for 10 second intervals until fully caramelized.

To Build

1. Roll the brioche using a little flour to a rectangle measuring 30cm x 25cm.
2. With the short side to you, place the honey cream on the brioche and spread to the edges and sprinkle on some of the oats.
3. Roll tightly starting with the edge closest to you making sure to give a good swirl in the roll.
4. Once rolled, roll up in clingfilm tightly to keep its shape and place in the freezer for 1 hour.
5. Once chilled enough to cut, cut with a sharp knife 2.5cm thick and place into a buttered muffin tin.
6. Prove for 2 hours until half a cm from the top of the muffin tin and preheat the oven to 170°c.
7. Brush the brioche lightly with egg wash and place in the oven for 14 minutes.
8. Once baked and nicely golden take out from the oven and poke holes in the brioche with a cocktail stick. Brush generously with the honey glaze and sprinkle on toasted oats.