3-fruit brioche loaf


3-fruit brioche loaf
This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries.

When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
45 K 3.6/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: September 23th 2018
For 1 loaf, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Resting: 1 hour 30 min.
Cooking: 45 min.
All in all: 2 hours 55 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
3-fruit brioche loaf
The day before, prepare 400 g brioche dough and divide it into 100 g pieces.

Stage 2 - 15 min.
3-fruit brioche loaf
On baking day, roll out each lump of dough into a rectangle the same size as your tin or mould.

Stage 3 - 2 min.
3-fruit brioche loaf
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.

Stage 4 - 3 min.
3-fruit brioche loaf
Arrange 100 g dried apricots in an even layer.

Stage 5 - 4 min.
3-fruit brioche loaf
Lay a second rectangle of brioche dough on top.

Spread 100 g raisins on top.

Stage 6 - 4 min.
3-fruit brioche loaf
Lay the third rectangle of brioche dough on top.

Spread 100 g dried cranberries on top.

Stage 7 - 2 min.
3-fruit brioche loaf
Finish with the fourth rectangle of brioche dough...

Stage 8 - 2 min.
3-fruit brioche loaf
...and glaze the top.

Stage 9 - 1 hour 30 min.
3-fruit brioche loaf
Leave in a warm place to rise for about an hour and a half.

Glaze the top again.

Stage 10 - 2 min.
3-fruit brioche loaf
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.

Stage 11 - 45 min.
3-fruit brioche loaf
Bake for about 45 minutes, then remove the lid as soon as it comes out of the oven.

Stage 12
3-fruit brioche loaf
Turn out the loaf and leave to cool on a wire rack.

Stage 13
3-fruit brioche loaf
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.
Keeping: Several days in a cloth bag.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe430 RDI=170 %2,230 RDI=210 %960 RDI=150 %2,370 RDI=120 %9,900 RDI: 120 %
Per 100 g60 RDI=20 %310 RDI=30 %130 RDI=20 %330 RDI=20 %1,380 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten, leaven, Sulfites
How much will it cost?
  • For 1 loaf : 5.50 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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