INGREDIENTS

Yeast dough

• 3 cups wheat flour
• 1 packet of dry yeast (0.28 oz)
• 1/4 cup sugar
• 1 untreated lemon (zest only)
• 1/3 cup lukewarm milk
• 2 eggs
• 7 tbsp room temperature butter cubes

Filling

• approx. 1 cup blueberry jam or fruit spread

Also

• butter for greasing
• wheat flour for working
• 1 egg yolk

HOW TO MAKE IT

1. Knead the ingredients into a smooth dough. Form into a ball and leave to rise in a warm place for about an hour, covered with a damp tea towel, until it has clearly increased in volume.
2. Grease the STAUB heart-shaped cocotte with butter and dust with flour, removing any excess flour.
3. Knead the yeast dough again briefly on a lightly floured work surface and roll out into a rectangle (16 x 12 inches). Spread the fruit spread evenly over it, leaving a border of about 1/2 inch.
4. Roll up the dough from the long side and cut it in half lengthwise with a sharp knife. Wrap the two halves of the dough around each other with the cut surface facing upwards, so that a kind of plait is formed. Shape the dough plait into a heart, place it in the heart-shaped baking dish, and let it rise again for about 20 minutes.
5. Preheat the oven to 350°F (320°F fan).
6. Brush the brioche with the whisked egg yolk and bake on the lower third of the oven rack for approx. 30-35 minutes until golden brown. Remove from the oven, allow to cool slightly on a cake rack in the cocotte, then turn out and allow to cool completely.
7. Serve with blueberries and freshly whipped cream.

Tip

If the brioche starts to get too dark towards the end of the baking process, simply cover it with the lid.

Info

The excellent heat-conducting properties of cast iron make the STAUB Cocotte the perfect baking dish.