Ingredients

• 500g/1lb 2oz strong plain flour

• 10g/2 tsps salt

• 50g/1¾ oz caster sugar

• 15g/½ oz fresh yeast

• 6 large eggs

• 250g/9oz unsalted butter, softened & cut into cubes

• 2 x 175g/6oz Woolsery petite goat's cheese

• 3tbsp/45ml honey

• 3tsp ground cinnamon

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Method

1. Sift the flour and salt into a large mixing bowl, stir in the sugar and rub in the yeast. Make a well in the mixture. Whisk the eggs together, and then pour into the well. Mix with the back of a round-bladed knife to form a soft dough.

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2. Turn out dough on to a lightly floured surface and knead for 5 minutes (It will be quite sticky at this stage so keep a scraper to hand. Try not to add too much flour)

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3. Flatten the dough out and add all the butter. With lightly floured hands, gently knead for 5 minutes until soft and smooth looking. Put the dough into a lightly floured bowl, cover with clingfilm and leave in a warm place for approximately 2 hours.

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4. Turn out the dough and knead again on a lightly floured surface, knocking out any air bubbles. Return the dough to a lightly floured bowl, cover with clingfilm and leave in a cool place (10-12C) for approximately 12 hours or overnight until doubled in size.

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5. Preheat the oven to 200C, 400F, Gas 6.

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6. Turn out the dough on to a lightly floured surface. Divide the dough equally into 2. Gently knead each piece of dough for 1 minute then roll out into a slipper shape approximately 38cm/15” long. Place on a baking tray lined with greaseproof paper. With your knuckles, gently make indentations all over the loaves and crumble over the goats’ cheese.

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7. In a small pan, gently heat the honey and cinnamon together, then drizzle over the loaves. Grind over black pepper and leave in a warm place for 8-10 minutes or until the brioche dough looks a little puffy.

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8. Place in the oven for 10 minutes, then reduce the heat to 180C, 350F, gas 4 for a further 10 minutes. Transfer onto a cooling rack for a few minutes. Serve warm with crunchy celery and apple salad.

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