Dried Fruit Brioche

INGREDIENTS

  • 25g Fresh yeast
  • 45g Caster sugar
  • 1/4 cup Warm milk
  • 440g Flour
  • 1 Cinnamon stick
  • 1 tspn Salt
  • 5 Fresh eggs
  • 250g Unsalted butter
  • 100g Candied cumquat
  • 100g Glace fig
  • 100g Raisin
  • 100g Dried Apricots
Print Recipe

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

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.

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.

Preheat oven to 200C.

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

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