Mallow Restaurant

rhubarb elderflower crumble brioche french toast

this indulgent winter special starts tomorrow, available from 30 march - 12 april daily until 12pm.

delicate, tart rhubarb is poached in elderflower and served with brioche french toast, chantilly, elderflower anglaise and crumble.

hot cross bun brioche french toast with white chocolate chantilly, orange and maple syrup

the perfect easter brunch recipe, this indulgent dish is an all round winner.

**not available in store**

to make this delicious brunch dish at home, follow the recipe below:

ingredients for the dough:
500g flour
75g sugar
7g instant yeast
1 tsp salt
2 tsp ground cinnamon
1 tsp cardamom
zest of 1 orange
250ml warm plant milk (soy or oat works well)
75g vegan butter, softened
1 tsp vanilla extract

mix-ins:
100g dried fruit of choice (we used apricots)

for the cross paste:
50g plain flour
4–5 tbsp water

for the glaze:
2 tbsp apricot jam (or maple syrup)
1 tbsp water

for the white chocolate chantilly:
90 ml plant cream
9 g caster sugar
4 g cocoa butter
1 g vanilla extract with seed
1 g vanilla essence pinch of salt

instructions:
for the white chocolate chantilly: heat all ingredients together (except plant cream) and blend until smooth. chill completely, then add the cream and whip until it forms soft peaks.

for the hot cross bun brioche:
in a large bowl, mix the flour, sugar, yeast, salt, cinnamon, cardamom and orange zest. add the warm plant milk and vanilla, then mix into a dough. knead for about 5 minutes until it starts to come together.
add the softened vegan butter gradually, kneading continuously for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.
fold in the dried fruit until evenly distributed.
place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size. once risen, punch down the dough and shape it into a loaf. cover and proof again for 45–60 minutes until puffy and risen.
preheat the oven to 180°c (fan 160°c).
mix the flour and water into a smooth paste, transfer to a piping bag, and pipe a cross pattern over the top of the loaf.
bake for 30–40 minutes until golden brown and cooked through (it should sound hollow when tapped).
gently heat the jam with water, then brush over the warm loaf for a glossy finish.

slice into thick pieces and dunk into plant cream until both sides are covered. pan fry until golden brown and crispy.

recipe continued in the comments!