3-fruit brioche loaf

Step by step recipe:

  1. 5 min.3-fruit brioche loaf : Photo of step #1
    The day before, prepare 400 g Brioche dough and divide it into 100 g pieces.
  2. 12 min.3-fruit brioche loaf : Photo of step #2
    On baking day, roll out each lump of dough into a rectangle the same size as your tin or mould.
  3. 2 min.3-fruit brioche loaf : Photo of step #3
    Lay the first rectangle in the bottom of the tin.

    It doesn't matter if the dough is a bit too big, just fold up the edges (like in this photo), but it mustn't be too small.
  4. 3 min.3-fruit brioche loaf : Photo of step #4
    Arrange 100 g dried apricots in an even layer.
  5. 4 min.3-fruit brioche loaf : Photo of step #5
    Lay a second rectangle of brioche dough on top.

    Spread 100 g raisins on top.
  6. 4 min.3-fruit brioche loaf : Photo of step #6
    Lay the third rectangle of brioche dough on top.

    Spread 100 g dried cranberries on top.
  7. 2 min.3-fruit brioche loaf : Photo of step #7
    Finish with the fourth rectangle of brioche dough...
  8. 2 min.3-fruit brioche loaf : Photo of step #8
    ...and glaze the top.
  9. 1 hour 30 min.3-fruit brioche loaf : Photo of step #9
    Leave in a warm place to rise for about an hour and a half.

    Glaze the top again.
  10. 2 min.3-fruit brioche loaf : Photo of step #10
    Preheat the oven to 360°F (180°C).

    Cover the tin or mould with either a suitable flat lid or a baking sheet upside down over the top and weight this down with anything heavy that can go in the oven.

    This will give your loaf a nice flat top.
  11. 45 min.3-fruit brioche loaf : Photo of step #11
    Bake for about 45 minutes, then remove the lid as soon as it comes out of the oven.
  12. 3-fruit brioche loaf : Photo of step #12
    Turn out the loaf and leave to cool on a wire rack.
  13. 3-fruit brioche loaf : Photo of step #13
    This brioche can be eaten on its own, but can also be served in a dish as a dessert with custard (crème anglaise) or a scoop of vanilla ice cream, for example.

Remarks:

The initial amounts, 400 g brioche dough divided into four 100 g pieces, work for a 2l (approx. 4 pt) tin or mould, 26x10x10 cm (10x4x4 inches). You should adapt the quantities if your tin or mould is smaller.

This recipe can be varied using any other dried fruit you like.

Source:

Home made.

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