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.
5,2814/5 for 1 ratings
Grade this recipe:

Last modified on: September 23th 2018

For 1 loaf, you will need:

Change those ingredients for: 1 loaf 2 loaves 3 loaves

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
36 min.1 hour 30 min.45 min.2 hours 51 min.
Keeping: 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.
3-fruit brioche loaf : Photo of step #1
The day before, prepare 400 g Brioche dough and divide it into 100 g pieces.

Stage 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.

Stage 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.

Stage 4 - 3 min.
3-fruit brioche loaf : Photo of step #4
Arrange 100 g dried apricots in an even layer.

Stage 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.

Stage 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.

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

Stage 8 - 2 min.
3-fruit brioche loaf : Photo of step #8
...and glaze the top.

Stage 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.

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

Whole recipe
Energetic valueProteins CarbohydratesFats
2,151 Kcal or 9,006 Kj38 gr315 gr82 gr
108 %15 %30 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
299 Kcal or 1,252 Kj5 gr44 gr11 gr
15 %2 %4 %2 %
Per loaf
Energetic valueProteins CarbohydratesFats
2,151 Kcal or 9,006 Kj38 gr315 gr82 gr
108 %15 %30 %12 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Brioche feuilletée (flaky brioche), Morteau sausage rolled brioche, Agen prune cake, Snails in a brioche, ... All
Dried apricotsDried apricots: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Moist cereal bars, Pecan fruit rolls , Rice pudding with fruit and nuts, Chocolate cereal bars, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Benoîton, You should not add raisins to recipes dry , Chocolate cereal bars, Cramique, Frozen Nougat, ... All

Other recipes you may also like

[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
96,646 14.6/5 for 11 ratings 1 hour 27 min.
[Natural leaven]
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
208,249 284.1/5 for 31 ratings 7 days 15 min.
[Scrambled eggs (Oeufs brouillés)]
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.
76,0765/5 for 1 ratings 30 min.
[Grilled fillet of salmon with corn salad cream]
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
68,264 13.9/5 for 7 ratings 1 hour 14 min.
[How to prepare broccoli]
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
58,4463/5 for 2 ratings 35 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-15)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page