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.
2,9264/5
Last 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
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 36 min. | 1 hour 30 min. | 45 min. | 2 hours 51 min. |
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?
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When should I start for the recipe to be ready at a certain time?
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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.
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.
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.
Nutritional information
How much will it cost?
For 1 loaf : 5.86 €
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: Pains briochés aux raisins, Morteau sausage rolled brioche, Mini apricot and pistachio brioches, Eggs in brioche nests, Agen prune cake, ... All |
| Dried apricots: You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Mini apricot and pistachio brioches, Rice pudding with fruit and nuts, Frozen Nougat, Chocolate cereal bars, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Pains briochés aux raisins, Pecan fruit rolls , Sweet pancake rolls from Brittany, Apple Strudel, Panettone, ... All |
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