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Deep-fried custard with rhubarb dipping sauce
Rhubarb, ginger and custard galette
RECIPES AND FOOD STYLING POLLYANNA COUPLAND AND EMILY GUSSIN PHOTOGRAPHS KRIS KIRKHAM STYLING SARAH BIRKS
Rhubarb and custard brioche loaf
Serves 8-10
Hands-on
time 1 hour 40 min, plus overnight proving and chilling
Oven
time 1 hour 5 min
Specialist
kit 900g/2lb loaf tin
MAKE AHEAD
You need to start the day before, making the recipe at least to the end of step 4 (so the dough can rise overnight) or the end of step 8. The finished loaf can be wrapped and frozen (whole or sliced) for up to 3 months.
BE A BETTER COOK
The butter in brioche dough blocks gluten from forming, giving a softer crumb but also slowing down the rise. To speed things up, half-fill a roasting tin with boiling water, sit it in the bottom of a cold oven and put the bowl of dough on the shelf above. Close the oven door to create a dough-friendly space.
• 330g strong white bread flour, plus extra to dust
• 7g sachet easy bake (fast-action) yeast
• ½ tsp fine salt
• 30g light brown soft sugar
• 30ml whole milk
• 3 medium free-range eggs, beaten
• 1 tsp vanilla bean paste
• 160g unsalted butter, softened and diced
• Vegetable oil to grease
For the filling
• 200g rhubarb
• 110g golden granulated sugar, plus 1 tsp to dust
• 150ml whole milk
• 1 tsp vanilla bean paste