Charcoal brioche with blackberry sun-dried tomato purée

Serves 4 Prep time 2½ -3 hours dependingon humidity
Cook time 30 minutes

3¹⁄³ cups all-purpose flour
1 tsp bamboo charcoal powder, from
Kitchen Capers
2 tbsp dry baker’s yeast
¹⁄³ cup warm milk at 40°C
pinch salt
4 tbsp fine sugar
160g unsalted butter, at room
temperature, cut into cubes
4 whole eggs
2 egg (yolks) wash for glazing
dash cinnamon sugar

blackberry sun-dried tomato puree
100g blackberries
120g semi dry sun-dried tomatoes
1 tbsp blackberry jam
3 tbsp brown sugar
1 tsp malted vinegar
2 tsp olive oil

• Combine the flour, charcoal powder with the baker’s yeast in a mixer. Mix well. Using a dough hook attachment, add warm milk and mix well.
• Add salt and sugar followed by soft butter, piece after piece. Mix well.
• Add in the eggs one by one. Work thedough until the texture is elastic anddetaches from your fingers more easily
(or from the bowl of the mixer).
• Using a damp cloth, cover and let the dough rest in a warm place for 2 hours, until it proofs to twice its size.
• Punch the dough down again. Sprinkle some flour over it and roll the dough. Divide the dough into four balls (the size of a baseball). Place them in a greased rectangular (15cm by 3.5cm by 5.5cm) mould and cover. Let proof for an hour again to double their size.
• Preheat the oven at 190°C. Brush the brioche with the egg yolks mixed with a dash of cinnamon sugar. With a pair of scissors, make small cuts at the top of each dough so that hot air can be released during baking.
• Place in the oven to bake for 8 minutes. Then reduce the oven temperature to 160°C and bake for about 15 to 20 minutes.
• Remove, unmould and let cool on a rack. Cut into slices.
• To make blackberry sun-dried tomato purée: combine blackberries and sundried tomatoes in a blender and blend into a purée. Place the puréed tomatoes in a whisking bowl. Add jam, brown sugar, malted vinegar and olive oil and mix well.
• Spread the purée on the charcoal brioche and serve.

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