Cooking-ez.com

Name: 3-fruit brioche loaf
Prep time: 2 h 6 min
Cook time: 45 min
Total time: 2 h 51 min
Yield: 1 loaf
Cuisine: french
Ingredients: 400 g Brioche dough; 100 g dried apricots; 100 g raisins; 100 g dried cranberries; 20 g beaten egg

994 easy and fully explained recipes, with 12,041 photos and 77 videos

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.

3,2184/5

Grade this recipe

Last modified on: September 23^th 2018

For 1 loaf, you will need:

1 400 g Brioche dough
2 100 g dried apricots
3 100 g raisins
4 100 g dried cranberries
5 20 g beaten egg
Total weight: 720 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
36 min.	1 hour 30 min.	45 min.	2 hours 51 min.

Preservation:

Several days in a cloth bag.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1

5 min.

The day before, prepare 400 g Brioche dough and divide it into 100 g pieces.

Stage 2

12 min.

On baking day, roll out each lump of dough into a rectangle the same size as your tin or mould.

Stage 3

2 min.

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.

Arrange 100 g dried apricots in an even layer.

Stage 5

4 min.

Lay a second rectangle of brioche dough on top.

Spread 100 g raisins on top.

Stage 6

4 min.

Lay the third rectangle of brioche dough on top.

Spread 100 g dried cranberries on top.

Stage 7

2 min.

Finish with the fourth rectangle of brioche dough...

Stage 8

2 min.

...and glaze the top.

Stage 9

1 hour 30 min.

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 : 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.

Stage 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.

Stage 12

3-fruit brioche loaf : Photo of step #12

Turn out the loaf and leave to cool on a wire rack.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 loaf : 5.88 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Chinois, Nanterre brioche, Brioche feuilletée (flaky brioche), Sausage in brioche, Brioche Tatin, ... All
	Raisins: You can check-out other recipes which use it, like for example: Apple Strudel, Kugelhof for Nanou, Moist cereal bars, Cramique, Panettone, ... All
	Dried apricots: You can get more informations, or check-out other recipes which use it, for example: Moist cereal bars, Rice pudding with fruit and nuts, Frozen Nougat, Pecan fruit rolls , Mini apricot and pistachio brioches, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.