Brioche with grapes and walnuts

Method

Mix flour, salt and yeast in the bowl of an electric mixer fitted with a dough hook. Warm milk and sugar slightly, stirring until sugar has dissolved, and allow to cool a little. Combine egg yolks and warm milk mixture. With motor running, pour in liquid and mix to a dough. Work until dough forms a smooth ball (about 10 minutes). Continue beating, adding butter in two lots. The dough should be shiny and smooth and will come away cleanly from the sides of the bowl.

Cover bowl with a clean cloth and leave dough to double in a draught-free spot for about two hours. Knock back dough, tip on to workbench and briefly knead by hand. Shape into a loaf or divide into individual buns. Allow to rise again, covered, for one hour.

For the loaf

Bake at 180C for 30 minutes until well risen and golden. Tip out of tin on to a baking tray and return to the oven for a further 10 minutes to brown. Cool before using or freezing.

To bake brioche with grapes and walnuts

Shape into round balls, set well apart on a baking tray and allow to recover for 10 minutes. Flatten with the palm of your hand. Divide the nut paste (see recipe, below) over the tops of the buns and then cover this with seeded grapes. Press grapes firmly into the dough.

Bake for 15 minutes at 200C until golden brown. Serve as is, or with custard.

Sweet nut paste

Combine all ingredients except walnuts in a small pan and bring to simmering point, stirring until sugar has dissolved. Increase heat and boil until syrupy.

Remove lemon rind and stir in walnuts. Allow to cool.

This recipes is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store