Blackberry Apple Brioches

For those days when you want a crumble on the go.

Done in 3 hours

Serves 12

Dish by Hugh Woodward

Ingredients

For the brioche:

350ml whole milk

7ginstant yeast

1egg

100ggranulated sugar

1/2 tspsalt

500gplain flour

6 tbspsoftened butter

For the cheesecake filling:

450gcream cheese, slightly softened

80mldouble cream

50gicing sugar

1 tspvanilla extract

pinch of salt

2bramley apples, peeled, cored and sliced

200gfresh blackberries

100ggranulated sugar

Crumble topping:

150gplain flour

75g butter

75gsoft brown sugar

The flavours are big in this recipe. Juicy, sweet fruit, soft, tangy-sweet cheesecake, crunchy crumble topping, soft, billowy sweet brioche. Stop reading this blurb, and get making them. You won't regret it!

Method

For the dough, whisk the milk, yeast, egg, sugar and salt together and set aside.

Add the flour, knead for around 5 minutes, then add the butter 1 tbsp at a time.

Keep kneading until you have a smooth and slightly sticky dough. It'll be quite difficult to handle, but don't worry as it'll behave itself after rising. Set it aside in a buttered, oiled bowl and cover with clingfilm. Leave to rise until doubled in size.

Preheat the oven to 180°C.

Whisk together the cream cheese, double cream, icing sugar, vanilla, salt until smooth. Toss the fruit and sugar together.

Rub the flour, butter and sugar together until you have rough crumbs.

Separate the dough into 12 balls and shape them into tiny pizza shapes, with a raised rim around the edges.

Place them on two baking sheets and spoon the cream cheese mixture into the middle, then cover with the macerated fruit and sprinkle with crumble topping.

Bake, turning halfway through, until browned, roughly 20 mins. They will be very soft, but lift them up at the edges to check if they are cooked underneath. Live them to call on the tray then move onto a wire cooling rack.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.