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Tear and share cherry and almond brioche

30 July 2018

Rich, golden brioche stuffed with cherry conserve that's ideal for a brunch with friends and family.

Tear and share cherry and almond brioche
Tear and share cherry and almond brioche

Chilling time

24 hours

Cooking time

45 minutes




  • 7g sachet fast-action dried yeast
  • 25g golden caster sugar
  • 300g strong white bread flour, plus extra for dusting
  • Grated rind of 1 large orange or 2 small lemons
  • 1 ½ tsp sea salt
  • 50ml warm milk
  • 3 large free-range eggs, beaten, plus extra for glazing
  • 225g unsalted butter, cubed and very soft
  • 1 jar Bonne Maman Cherry Conserve (370g) - or choose your favourite!
  • 1 tbsp flaked almonds or flaked almonds


1. Mix the yeast, sugar flour, citrus rind and 1 tsp of salt in the bowl of an electric mixer with a dough hook. Make a well in the centre and pour in the milk and eggs.

2. Mix on a slow speed for 2 minutes, then on a medium speed for a further 3-4 minutes, until you have a soft, glossy and elastic dough.

3. Add the softened butter, a little at a time, and continue to mix for a further 4-5 minutes, scraping down the bowl from time to time to ensure that the butter is thoroughly incorporated. The dough will be very soft.

4. Tip the dough into an oiled plastic bowl, cover with oiled clingfilm and chill for 24 hours until it has firmed up.

5. On a lightly floured surface, divide the dough into 18 equal pieces, about 40g each. Working one at a time, roll each piece into a circle with a 10cm diameter. Spoon a teaspoon of conserve into the centre of each one. Bring up the sides and pinch together, then roll into a ball.

6. Place 6 of the balls in a circle, seam side down, around a small, greased ramekin or ball of foil. Place the remaining 12 ball in an outer circle. Cover with oiled clingfilm and leave to prove for 2 hours until puffy.

7. Heat the oven to 190°C fan/ 170°C/ gas mark 5. Once the dough has puffed up, brush with a little egg, sprinkle with the remaining salt and nuts, then bake for about 20 minutes, until golden. Cover with foil and continue cooking for a further 10-15 minutes.

8. Serve warm with your favourite Bonne Maman conserve in the centre of the brioche for dipping.

Cooking tips

The cooked brioche can be made ahead and frozen. To use, wrap the frozen brioche in foil and reheat in a hot oven for about 12-20 minutes.

Visit our breakfast and brunch section for more delicious ways to start the day


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.