Have you guys ever had pineapple curd? It’s sweet and tangy with a little zing in the background. I made this super delicious breakfast pastry which I would happily sell if I had a charming little cafe in the leafy lanes of Pali Hill in Bandra. I love making brioche dough because it can become the foundation for so many delicious things. Doughnuts, cakes, babka, buns and in this case a sweet pastry with pineapple curd, cream cheese and almonds. I debated between filling it with lemon or pineapple curd and glad I went with the latter because it paired perfectly with the slightly tangy cream cheese. Its a fairly simple recipe which I have outlined below but you need to plan a little so you can have these warm from the oven for breakfast.
Brioche with pineapple curd & cream cheese
BRIOCHE DOUGH - Recipe from Chef Sim Cass ,Institute of Culinary Education.
All purpose flour 910 gm
butter 225 gm
eggs 450 gm
milk 155 gm
sugar 55 gm
SAF GOLD yeast 14 gm
Plum jam for filling (or any jam of your choice)- 120 gm
Caster sugar- 100 gm (to roll the doughnuts in)
125 g cream cheese
1 teaspoon vanilla extract
2 tablespoons icing sugar , sifted
PINEAPPLE CURD- Recipe from Erin Made This
4 large egg yolks
1/3 cup caster sugar
100g unsalted butter
1/2 pineapple; peeled, blended and strained to give you about 1/2 cup juice
Juice and zest of 1 lime
2 tsp cornflour
SLICED ALMONDS- for sprinkling
Combine milk and yeast in a mixing bowl and whisk. Let it sit for 5 minutes till the yeast is activated and bubbles form on the surface of milk.
Add eggs, salt, sugar and flour to the mixing bowl. Mix on low speed for 3 minutes with a dough hook attachment. Then mix on high speed for 3 minutes.
Cut really cold butter in small cubes. Keep it in the fridge if it starts to melt. Butter has to be really cold before you incorporate into the dough.
Add butter slowly into the dough while the dough continues to mix. Mix for 12-15 minutes and near the end, scrape down the sides.
Scrape dough into a a bowl that has been oiled lightly and cover it with plastic wrap.
Allow the dough to sit for an hour at room temperature.
Refrigerate dough overnight.
Whisk all ingredients together in a medium sized saucepan.
Place over a low heat and whisk until thick, about 4 minutes.
Allow to completely chill before using in the cake.
Whisk all ingredients together until its incorporated properly and is smooth.
Next day, remove the dough from the refrigerator and let it come to room temperature.
Preheat the oven to 190°C and line a baking tray with baking paper.
Divide the brioche dough into 12 even pieces. Roll out into circles about 5-7mm thick. Transfer to the baking tray. Brush the outer cm of each circle very lightly with water and fold the outer edge in towards the centre, creating a rim.
Cover with a clean tea towel and leave to rise for 15 minutes in a warm place. I leave it on my kitchen counter where its always sunny.
Divide the cream cheese evenly between the eight rounds, and spread with a knife over the brioche surface. Then spread a tablespoon of pineapple curd and sprinkle the tops with sliced almonds.
Bake for 20-25 minutes .
Dust with icing sugar and serve.