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.
When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
44 K 3.6/5 (5 reviews)
2 hours 55 min.
Easy
1 loaf
5 IngredientsLast modified on: September 23th 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 measures:
Times for this recipe
Preparation: 40 min.
Resting: 1 hour 30 min.
Cooking: 45 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 - 15 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.
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.
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.
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.
Stage 10 - 2 min.
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.
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.
Bake for about 45 minutes, then remove the lid as soon as it comes out of the oven.
Stage 12
Turn out the loaf and leave to cool on a wire rack.
Stage 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.
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 recipe | 430 RDI=170 % | 2,230 RDI=210 % | 960 RDI=150 % | 2,370 RDI=120 % | 9,900 RDI: 120 % |
| Per 100 g | 60 RDI=20 % | 310 RDI=30 % | 130 RDI=20 % | 330 RDI=20 % | 1,380 RDI: 20 % |
How much will it cost?
- For 1 loaf : 5.50 €
Change currency: 
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)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Brioche royale, Pains briochés aux raisins, Nanterre brioche, Brioche galette, ... See them all 13
Dried apricots
You can get more informations, or check-out other recipes which use it, for example: Moist cereal bars, Chocolate cereal bars, Frozen nougat, Rice pudding with fruit and nuts, Pecan fruit rolls , ... See them all 7
Raisins
Like these other recipes: Caramel semolina pudding with raisins, Benoîton, Chocolate mendiants, Pains briochés aux raisins, Dublin fruit scones, ... See them all 20
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019599 K 14.6 1 hour 30 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018304 K4.3 2 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.March 9th 2020313 K4.8 30 min.
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.January 21th 201875 K5 1 hour 35 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018208 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.