Black cherry jam and light vanilla custard sets this delicious gluten free brioche apart from its traditional French classics. Served with morning or afternoon tea or coffee, this brioche is definitely a winner.
To make these yummy black cherry vanilla custard brioche, start by combine gluten free flour and salt in a medium bowl. Make a hole in the middle and place the yeast, being careful it doesn’t touch the salt. Add the eggs, the milk and the maple syrup and start kneading. Then toss the butter little by little while continuing to knead for 7-8 minutes. Cover the bowl with a cling film and allow it to rest in a warm spot until doubled in size.
While the brioche dough is resting, in a small bowl place 2 tbsp corn starch and pour in a small amount of the milk. Gently stir to form a slurry. Heat the rest of the milk along with vanilla, maple syrup and salt. When it comes to boil remove from the heat.
Beat 2 egg yolks in a bowl. Add the corn starch slurry and mix well. Then gradually pour the hot milk and continue stirring until there are no lumps and the mixture is smooth. Pour it in a saucepan and cook on a very low heat. Stir constantly with a wooden spoon, until thickens (around 10 minutes). Then leave the custard to cool down.
Preheat the oven to 180°C ~ 356°F. Then grease and line a baking tin. I used a medium round disposable tin.
Roll the dough out on some flour and form a rectangle sheet (12×15 inches). Spread the cold vanilla custard on it. Roll it gently, then cut slices 1.5 inches thick. Arrange these slices in a round greased baking tin and leave to swell from half an hour to up to an hour at room temperature. Mix the half yolk with 1 tbsp water and brush the top of the brioche until is all utilised. Bake for 35-40 minutes or until golden and puffed.
Remove the brioche from the oven and serve hot or cold, with black cherry jam (or jam of your choice) or on its own.
Store in an airtight container for up to 3 days. Â
Variations
If you have sweet tooth, you may consider adding extra maple syrup (or golden syrup/sugar). But if you want to keep the calories down, stick to the recipe.
Raisins and orange: Add 60 g raisins and 2 tablespoons finely grated orange zest.
Must try:Â Easy Caribbean Style Banana Fritters
“God always has another custard pie up his sleeve.”
Lynn Redgrave
Black Cherry Vanilla Custard Brioche
Ingredients
The brioche
- 350 g Gluten free white flour
- Pinch of salt
- Pinch of ground cinnamon
- 15 g Yeast (make sure it's gluten free)
- 2 Eggs
- 2 tbsp Maple syrup (substitutes: sugar, golden syrup)
- 100 ml Soya milk
- 60 g Dairy free unsalted butter (melted halfway)
The custard
- 300 ml Soya milk
- 2 tbsp Corn starch
- 1 tbsp Vanilla extract
- 2 Egg yolks
- 4 tbsp Maple syrup (substitutes: sugar, golden syrup or honey)
- Pinch of salt
Instructions
- In a medium bowl combine gluten free flour, cinnamon and salt. Make a hole in the middle and place the yeast, being careful it doesn't touch the salt. Add the eggs (save a half an yolk for the top), the milk and the maple syrup and start kneading. Then toss the butter little by little while continuing to knead for 7-8 minutes. Cover the bowl with a cling film and allow it to rest in a warm spot until doubled in size.
- While the dough is resting, in a small bowl place 2 tbsp corn starch and pour in a small amount of the milk. Gently stir to form a slurry. Heat the rest of the milk along with vanilla, maple syrup and salt. When it comes to boil remove from the heat.
- Beat 2 egg yolks in a bowl. Add the corn starch slurry and mix well. Then gradually pour the hot milk and continue stirring until there are no lumps and the mixture is smooth. Pour it in a saucepan and cook on a very low heat. Stir constantly with a wooden spoon, until thickens (around 10 minutes). Then leave the custard to cool down.
- Preheat the oven to 180°C ~ 356°F. Then grease and line a baking tin. I used a medium round disposable tin.
- Roll the dough out on some flour and form a rectangle sheet (12×15 inches). Spread the cold vanilla custard on it. Roll it gently, then cut slices 1.5 inches thick. Arrange these slices in a round greased baking tin and leave to swell from half an hour to up to an hour at room temperature.
- Mix the half yolk with 1 tbsp water and brush the top of the brioche until is all utilised. Bake for 35-40 minutes or until golden and puffed. Serve hot or cold with black cherry jam (or jam of your choice) or on its own.
- Enjoy!