Cranberry and Walnut Brioche

Instructions

1. 1

   Combine warm milk, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be around 37°C for optimal yeast activation.

2. 2

   In a large mixing bowl, whisk together flour, sugar, and salt. Make a well in the centre and pour in the yeast mixture, 2 of the eggs, and vanilla extract. Mix until a shaggy dough forms.

   Tip: Use one hand to mix, keeping your other hand clean for later handling.

3. 3

   Gradually incorporate the softened butter, working it in small pieces at a time. Knead for 8-10 minutes until the dough becomes smooth and elastic. The dough will be slightly sticky, which is normal for brioche.

   Tip: If the dough is too wet, dust with a little flour, but avoid making it dry.

4. 4

   Fold in the chopped cranberries and walnuts until evenly distributed throughout the dough.

   Tip: Reserve a few walnut pieces to press into the top of the loaf before baking for visual appeal.

5. 5

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size.

   Tip: A warm oven with the light on or a proofing box works well for rising.

6. 6

   Punch down the dough gently and shape into a round loaf or divide into individual brioche buns. Place in a greased baking tin or on a baking tray.

   Tip: Shape smoothly for an even rise and attractive finished appearance.

7. 7

   Cover with a damp cloth and allow a second rise for 45-60 minutes until the dough is puffy and nearly doubled.

   Tip: The dough is ready when it springs back slowly when poked gently.

8. 8

   Preheat oven to 190°C. Beat the remaining egg with a fork and brush over the top of the brioche. Press reserved walnut pieces on top if desired.

   Tip: The egg wash creates a beautiful golden-brown finish and shiny surface.

9. 9

   Bake for 30-35 minutes until deep golden brown. A loaf will sound hollow when tapped on the bottom when fully baked.

   Tip: If the top browns too quickly, tent loosely with foil for the final 10 minutes.

10. 10

    Remove from the oven and brush warm brioche with honey while still hot. Let cool on a wire rack before serving.

    Tip: The honey adds a subtle gloss and delicate sweetness without overpowering the cranberry and walnut flavours.