Rhubarb and custard brioche loaf
Peell away the layers of this heavenly tear-and-share brioche loaf. Between each sheet of pillowy dough sits a rich rhubarb custard.
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Cooking tools:
- Stand mixer
- Blender
- Loaf pan
- Rolling pin
- Pastry brush
- Cooling rack
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Wooden spoon
- Kitchen towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Aluminum foil
- Refrigerator
Ingredients
- 330g strong white bread flour, plus extra to dust
- Sachet (7g) easy bake yeast
- ½ tsp fine salt
- 30g light brown soft sugar
- 30ml whole milk
- 3 medium free-range eggs, beaten
- 1 tsp vanilla bean paste
- 160g unsalted butter, softened and diced
- Vegetable oil to grease
- 200g rhubarb
- 110g golden granulated sugar, plus 1 tsp to dust
- 150ml whole milk
- 2 medium free-range egg yolks
- 1 tbsp cornflour
- Specialist kit
- 900g/2lb loaf tin
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