Brioche flower with cherry filling
Delicious pastries made of flower-shaped brioche dough that can be easily separated petal by petal with the perfect cherry filling. For the filling you can use fresh or frozen cherries or some other fruit of your choice.
- First knead the dough by making a foam from the milk, sugar and yeast. Sift flour and salt into a mixing bowl, then add eggs, crust, vanilla and finally yeast foam. Knead the dough, which is soft, and finally knead the butter, spoon by spoon. Only add the next tablespoon of butter when you mix the previous one into the dough. Cover everything with a towel and leave it warm until it doubles in volume for about 45 minutes.
- In the meantime, make the filling by putting cherries with 200 ml of water to cook. In a separate bowl, mix the remaining water, sugar and thickener. Add the mixture to the boiled cherries and cook, stirring, until it thickens like a pudding. Cover with plastic wrap and set aside to cool completely.
- Transfer the risen dough to a floured surface and divide into 10 equal parts. Shape the two pieces into a ball and place in the middle of a baking tray lined with baking paper. Shape the other pieces of dough into a teardrop or oval shape and arrange them properly around the ball of dough. Coat everything with a little melted butter, cover and leave in a warm place to rest and rise for 30 minutes.
- With the hollow petals of the flower, use your index finger to press a depression large enough to fit a large spoonful of the filling into the middle. Coat the entire surface of the pastry again with a little butter. To sprinkle, mix sugar with lemon zest and sprinkle the entire surface of the flower with the prepared sprinkle.
- Place a generous spoonful of chilled cherry filling in each indentation on the petal. Bake the prepared pastries in a preheated oven at 160 degrees for 20-25 min. Transfer the baked pastry together with the baking paper to the cooling rack and cool completely.
- In the meantime, make the glaze by mixing all the ingredients and mixing them into a smooth and fine mixture as thick as honey. If it is too thick, add a tablespoon of water. Cover the cooled pastries with the prepared glaze and serve. It is most beautiful when the petals are torn from petals by the whole flower.