Ingredients

CHEDDAR BRIOCHE
120ml milk, warmed
10g caster sugar
14g instant dried yeast
450g plain flour
1 teaspoon flaky salt
1 teaspoon freshly cracked black pepper
100g butter, softened
80g crème fraîche
80g cheddar, grated
2 eggs
LEEK FILLING
50g butter
1 shallot, finely chopped
2 large leeks, white part only, thinly sliced
4 cloves garlic, finely chopped
3 sprigs thyme, leaves picked
TO ASSEMBLE
350g crème fraîche
500ml cream
2 eggs plus 2 egg yolks
2 teaspoons dijon mustard
2 teaspoons wholegrain mustard
140g aged cheddar, grated
140g parmesan, grated

This is the most luxurious brunch known to man. The brioche dough is given a subtle tweak with the addition of aged cheddar cheese. The pudding will keep in the fridge for up to 4 days. Just fry thick slices off in a little butter and it is brand new again.

View the recipe collection here

Instructions

1.For the brioche dough, combine the milk, sugar and yeast in a jug. Mix and let sit for 5 minutes or until foamy.
2.Place all the remaining ingredients in the bowl of a stand mixer with the dough hook attachment.
3.Add the milk mixture and mix on a medium-low speed for 6–8 minutes until the dough is shiny and smooth.
4.Transfer to an oiled bowl, cover with plastic wrap and let rise for about 1 hour or until doubled in size.
5.Grease and line a 24cm loaf tin and a large baking tray.
6.Knock the dough back before shaping into the loaf tin.
7.Cover again and let prove for 30 minutes.
8.Preheat the oven to 180°C fan-bake.
9.Bake the brioche for 35–45 minutes or until it is deep golden brown and sounds hollow when tapped.
10.Turn out onto a wire rack and let it cool for 5–10 minutes before cutting it into 2cm cubes.
11.Spread the cubes of bread in an even layer on the prepared baking tray and bake for a further 5–10 minutes or until golden brown.
12.Remove from the oven and set aside.
13.Reduce the oven temperature to 150°C fan-bake.
14.For the leek filling, melt the butter in a large frypan over a medium heat and sauté the shallot, leeks and garlic for 10–12 minutes until nice and soft.
15.Remove from the heat, stir through the thyme leaves and season to taste.
16.In a large jug, whisk the crème fraîche, cream, eggs, egg yolks and mustards. Season to taste.
17.Mix both grated cheeses in a small bowl and toss to combine.
18.Grease and line a deep 30cm loaf tin. Scatter one-third of the grated cheese at the base of the tin followed by half the leek mixture and half the cubed brioche.
19.Repeat with remaining ingredients then pour over the crème fraîche mixture.
20.Allow to sit for 20 minutes so the brioche can start absorbing all that delicious cream before scattering the remaining cheese on top and baking for 1–1¼ hours until golden brown on top and an inserted skewer comes out clean.
21.Cool in the tin for 10 minutes before serving with extra mustard.

Images and text from
Butter, Butter by Petra
Galler, photography
by Melanie Jenkins
(Flash Studios),
published by Allen &
Unwin, RRP $49.99.

"
"