Brioche bread with cream and black cherries

• 500 g of Manitoba flour 0 (if you don't have it, use 0)
• 250 ml of whole milk
• 90 g of sugar
• 2 egg yolks
• 10 g of fresh brewer's yeast

INGREDIENTS (for the filling)

• 4 egg yolks
• 500 ml of whole milk
• 100 g of sugar
• 40 g of 00 flour
• 1 vanilla bean (the seeds or 2 sachets of vanilla or a teaspoon of vanilla extract)
• black cherries in syrup
• sugar granules
• egg yolk and milk for brushing
• alternatively use hazelnut cream

• Prepare the brioche bread:
• warm the milk and dissolve the yeast in a small part.
• I used the planetary mixer with the hook but you can do everything by hand.
• In a large bowl put the milk and the milk with yeast, the flour, the sugar and the egg yolks and start kneading.
• Knead until you obtain a smooth, soft dough.
• Cover and let rise for 4 or 5 hours away from drafts or in the oven with the light on. I have the rising oven function and 2 hours were enough.
• While it rises you can prepare the custard (or the day before).
• For the custard, beat the egg yolks and sugar with an electric whisk until the mixture is light and frothy. Add the milk, vanilla and flour and pour everything into a saucepan. Cook over low heat, stirring until thickened.
• Transfer to a bowl and cover with cling film. When it is at room temperature, place in the refrigerator to cool.
• Roll out the dough on a floured surface with a rolling pin, trying to give it a rectangular shape.
• Move it onto the baking tray covered with baking paper.
• Spread the cooled custard over 2/3 of the surface and place the cherries well spaced apart.
• Cut the part without cream into strips (see photo).
• Roll up starting from the long side covered in cream until you reach the beginning of the cuts.
• Take the strips, one at a time, and pull them over the roll.
• Take the ends of the roll and join them together, giving it a donut shape.
• Cover again and let rise for about 45 minutes.
• Brush the entire surface with beaten egg yolk and milk.
• Distill the sugar granules.
• Bake at 180° for 25/30 minutes in a preheated oven. Adjust according to your oven: in mine 25 minutes at 180°, but next time I will only do 170° because it is powerful, however until golden brown.