Toasted spiced brioche, Amarena cherries and Fourme d’Ambert cheese

24 October 2012

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Standing time: 60 minutes


Picture a spiced brioche dotted with amarena cherries complemented by delicious Fourme d’Ambert cheese. All that’s missing is a Sauternes/Château Coutet wine to make a perfect pairing.



For the spiced brioche and amarena cherries:

300g flour

15g baker’s yeast

4 eggs

150g softened butter

10g salt

30g milk

40g sugar

1 level teaspoon allspice

20 amarena cherries

1 whole egg and some salt for the glaze

200g Fourme d’Ambert cheese


Mix the eggs and the baker’s yeast in the lukewarm milk.

Put the flour, allspice, salt and sugar into a bowl.

Add the liquid mixture and knead everything together until the dough is elastic.

Then knead the softened butter into the dough.

Wrap the dough in plastic film and leave in a warm place to rise.

Fold the dough once it has doubled in size.

Mix in the cherries

Put the brioche dough in a cake mold.

Again leave the dough in a warm place to rise

Pre-heat the oven at 170°C. Glaze the brioche and cook it for about 30 minutes.

When it’s cool, cut into slices

Toast the brioche slices and serve with generous slices of the Fourme d’Ambert cheese.

Serve them accompanied with a delicious glass of Sauternes /Château Coutet.


If you do not have any allspice, you can use a pinch of cinnamon and cloves.