Chocolate Cherry Brioche
I have to admit that until I visited Paris and tried real French brioche, I had only ever been deeply disappointed by it. This I think was largely to very average commercial brioche that was probably stale. When I started to bake my own, a whole new world in butter and yeast-related yumminess was opened up to me. In a good brioche, the cold butter remains in little granules in the dough and you get a bite of buttery goodness with every mouthful, so be sure to use a good butter – lash out and buy a beautiful, cultured European or Australian butter. It will be a flavour revelation. These are best devoured on the day they are baked. Freezing immediately after cooling will help preserve them for another day!
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