How to make
Dissolve the yeast and sugar in the warmed milk. To the sifted, with a pinch of salt and vanilla, flour add the small egg, grated lemon peel and pour the milk with the yeast.
Start kneading by adding a little of the butter until it is completely absorbed into the dough.
Put the shaped dough in a bowl, cover it with a piece of nylon and leave it in a warm place until it rises. Roll out the risen dough onto a floured surface into a long and not very wide rectangle.
Grease the rolled out rectangle with butter and sprinkle it with brown sugar, pitted cherries and chopped walnuts. Roll it up into a long roll, which you then fold in half and twist.
Put the roll in the oblong cake tin and leave it in a warm place for 35-40 minutes. Spread the risen roll with the milk mixed with 1 tbsp. olive oil and sprinkle it with poppy seeds.
Put in the oven 1 bowl of cold water and preheat the oven to 340°F (170 degrees). Without a fan! Bake the brioche until it aquires a nice brown color. Cool the pastry on a wire rack and then cut it.
Enjoy! The brioche with cherries and walnuts is ready.
