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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.

41K 3.6/5 based on 5 reviews

Last modified on: September 23^th 2018

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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 these quantities to make: 1 loaf 2 loaves 3 loaves

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
36 min.	1 hour 30 min.	45 min.	2 hours 51 min.

At what 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.

Leave in a warm place to rise for about an hour and a half.

Glaze the top again.

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.

Keeping

Several days in a cloth bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,237 Kcal or 9,366 Kj	429 gr	2,231 gr	959 gr
112 %	165 %	211 %	145 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
311 Kcal or 1,302 Kj	60 gr	310 gr	133 gr
16 %	23 %	29 %	20 %

Per loaf
Energetic value	Proteins	Carbohydrates	Fats
2,237 Kcal or 9,366 Kj	429 gr	2,231 gr	959 gr
112 %	165 %	211 %	145 %

% 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).

Possible allergens in this recipe: Milk, Egg, Gluten, leaven, Sulfites

How much will it cost?

For 1 loaf : 5.44 €

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: Chinois, Agen prune cake, Snails in a brioche, St Tropez tart, Brioche Tatin, ... 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, Moist cereal bars, Frozen Nougat, Pecan fruit rolls , ... All
	Raisins: You can check-out other recipes which use it, like for example: Moist cereal bars, Soft apple cookies, Cramique, Pecan fruit rolls , Chocolate mendiants, ... All

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