Sugar Brioche Cake

1. Mix flour, sugar, salt, and yeast in a stand mixer or bowl.

2. Add eggs and knead until the dough starts to come together.

3.Gradually knead in softened butter, a bit at a time, until fully incorporated and dough is glossy and elastic. This should taakeabout 10 minutes.

4. Cover and  leave to rise until doubled (1.5–2 hours), then refrigerate for at least1 hour (or overnight).

5. Butter a 9 inch springform cake tin and set aside.

6. Press the chilled dough into the pan and leave to rise again for 45mins to 1 hour

7. Preheat your oven to 180°C.

8. Dip your fingers in a bit of water and make gentle dimples across the surface of the dough.

9. Warm the Plum & Bay leaf Jam then brush evenly over the top of the dough, then disperse the demerara sugar over and dot with the cold butter cubes.​

10. Bake for 20–25 minutes until golden brown and caramelized.​ Leave to cool slightly before serving.