To make the brioche dough, put the eggs and milk into the kitchen aid bowl with dough hook, add the flours sugar and salt and yeast, then butter when dough comes together. Work dough until it is elastic and gives a window pane test.
Rest the dough at room temperature for 1 hour covered.
Then roll the dough to a circular shape, cover with cling film and rest in the fridge for at least 3 hours but ideally overnight.
Roll the dough into even a circle on a lightly floured surface, place onto a papered greased ring on a baking tray that has been greased, sit the cheese in the middle, dot with rosemary leave to double in size dot with haddock and pop into a preheated (175c) oven and bake for 15-20 minutes until golden and baked through. Brush with melted butter.
Serve warm.
To make the brioche dough, put the eggs and milk into the kitchen aid bowl with dough hook, add the flours sugar and salt and yeast, then butter when dough comes together. Work dough until it is elastic and gives a window pane test.
Rest the dough at room temperature for 1 hour covered.
Then roll the dough to a circular shape, cover with cling film and rest in the fridge for at least 3 hours but ideally overnight.
Roll the dough into even a circle on a lightly floured surface, place onto a papered greased ring on a baking tray that has been greased, sit the cheese in the middle, dot with rosemary leave to double in size dot with haddock and pop into a preheated (175c) oven and bake for 15-20 minutes until golden and baked through. Brush with melted butter.
Serve warm.
