Brioche with sour cherry jam

Use mixer or hand knead as I show. I put flour in a bowl, reserving a small bowlful.

I add egg and sugar.

I dissolve yeast in water and add to flour.

I mix in lemon zest.

I add oil.

I mix in salt.

I turn sticky mixture onto surface with reserved flour and knead.

I knead thoroughly, adding flour sparingly, until smooth, then put in oiled bowl, oil top, cover and rise in switched-off oven with light on for 3 hours.

It has doubled.

I turn onto lightly oiled surface.

I gently flatten into a soft rectangle about 1 cm thick.

I spread jam lengthways over half.

I fold top edge over like a book.

I gently seal all edges.

I shape a roll and cut centrally along length, keeping ends attached.

I twist; some jam escapes, which is fine.

I butter and flour a ring tin, arrange dough as ring, cover and rise another 2 hours.

I heat oven to 175°C fan or 180°C conventional. Once dough doubles, scatter caster sugar and bake for 30 minutes, covering if dark.

I test with a skewer.

I cool before unmoulding.

From Tutti a Tavola.