This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
62 K 3.6/5 (5 reviews)
2 hours 55 min.
Easy
5.45 €
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
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: Pains briochés aux raisins, Apple and Blackcurrant Brioche Pies, Mini apricot and pistachio brioches, Brioche royale, Galette de Fougerolles, ... See them all 13
Dried apricots
You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Crusty pistachio, almond and apricot flan, Moist cereal bars, Pecan fruit rolls , Chocolate cereal bars, ... See them all 7
Raisins
Like these other recipes: Benoîton, Dublin fruit scones, Pains briochés aux raisins, Frozen nougat, Cramique, ... See them all 20
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011547 K4.6 1 hour 35 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019517 K4.9 45 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed. February 21th 2011465 K 23.5 25 min.
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make. June 20th 2010390 K 34.1 4 hours 20 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method. September 16th 2015483 K4.5 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.