Dried fruit brioche

Dried Fruit Brioche

Seasons
Autumn and Winter
Meals
Dessert or Breakfast
Published
July 23, 2012
  • Dried fruit brioche

Step 1: Combine the fresh yeast with a little bit of sugar and warm milk and leave to rise to a froth.

Step 2: Combine the flour, cinnamon, caster sugar and salt. Add the yeast mix. Whisk the eggs and then add slowly to the dry mix. Add the soft butter and knead for 8 minutes with a dough hook in the machine; its a really soft dough and only works being made in a mixer as its too wet to handle by hand. Leave to rise for about an hour and a half.

Step 3: Knock down and knead in fruit. Leave to rise again and then knock down and shape into a cylinder. Place in 22 centimetre spring form pan (oiled) on a tray and leave to rise till it doubles in size again.

Step 4: Preheat oven to 200C.

Step 5: Brush eggwash on brioche. Bake for 10 minutes then at 180C for a further 25 to 30 minutes.

Step 6: To glaze, use one egg mixed with one tablespoon of Extra Virgin Olive Oil. Turn out onto wire frame and allow to cool.

Ingredients

  1. 60ml 1/4 cup warm milk
  2. 440g flour
  3. 1 cinnamon stick ground with mortar and pestle
  4. 1 tspn salt
  5. 300g 5 fresh eggs beaten
  6. 250g unsalted butter super soft as if melted in the sun
  7. 100g candied cumquat crumbled, cut small
  8. 100g glace fig chopped, cut small
  9. 100g raisin cut small
  10. 100g Dried Moorepark Apricots chopped, cut small

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