Full Circa
Banish the January gloom with these elegant recipes from Darryl Haynes, head chef at Circa restaurant in Terenure in Dublin
Olive brioche with smoked tomato butter
Serves 6-8
Ingredients
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 ...
