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: Brioche feuilletée (flaky brioche), Galette de Fougerolles, Brioche Tatin, Nanterre brioche, Brioche royale, ... 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, Chocolate cereal bars, Moist cereal bars, Frozen nougat, Mini apricot and pistachio brioches, ... See them all 7
Raisins
Like these other recipes: Tyrolean apple crumble, Kugelhof for Nanou, Moist cereal bars, Soft apple cookies, Benoîton, ... See them all 20
Other recipes you may also like
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019464 K 24.5 6 hours 50 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025144 K4.5 15 min.
Caramelised apple custards
A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins. June 9th 202142 K 60 min.
Greek salad with chicken
This Greek-inspired recipe, in which tomatoes, zucchini and diced feta are accompanied by sautéed chicken pieces, is typical of simple, delicious summer salads. August 20th 202327 K 45 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011344 K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
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.