Full Circa

Banish the January gloom with these elegant recipes from Darryl Haynes, head chef at Circa restaurant in Terenure in Dublin

Olive brioche and smoked tomato butter. Picture: Killian Broderick Photography

Olive brioche with smoked tomato butter

Serves 6-8


450g strong white flour, plus extra to dust

2 tsp fine sea salt

50g caster sugar

7g dried active yeast

100ml whole milk

4 eggs at room temperature, beaten, plus one extra for egg wash

190g salted butter, cubed and softened

120g kalamata olives

For the butter

65g roasted baby tomatoes

200g salted butter

15ml smoked olive oil

15g mixed herbs like tarragon, dill, parsley or ...