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.
25K 4 3.5
Grade this recipe:

Last modified on: September 23th 2018

Keywords for this recipe:BriocheBakeryDried fruitsIngotLoafApricotsGrapeCranberriesRaisin
For 1 loaf, you will need:

Change these quantities to make: 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
3-fruit brioche loaf : Photo of step #1
The day before, prepare 1 ¾ cup 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 ½ cup 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 ½ cup 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 ½ cup 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.
Keeping
Several days in a cloth bag.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
843 Kcal or 3,529 Kj43 gr343 gr90 gr
42 %17 %32 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
117 Kcal or 490 Kj6 gr48 gr12 gr
6 %2 %4 %2 %
Per loaf
Energetic valueProteins CarbohydratesFats
843 Kcal or 3,529 Kj43 gr343 gr90 gr
42 %17 %32 %14 %
% 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?
  • For 1 loaf : 5.96 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Nanterre brioche, Eggs in brioche nests, Apple and Blackcurrant Brioche Pies, Brioche feuilletée (flaky brioche), ... All
Dried apricotsDried apricots: You can get more informations, or check-out other recipes which use it, for example: Moist cereal bars, Mini apricot and pistachio brioches, Crusty pistachio, almond and apricot flan, Frozen Nougat, Chocolate cereal bars, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Chocolate cereal bars, Tyrolean apple crumble, Pecan fruit rolls , Pains briochés aux raisins, Soft apple cookies, ... All
Other recipes you may also like
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
276K5 33 min. November 11th 2012
Chocolate muffins
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
293K4.3 1 hour 15 min. February 21th 2011
Succès praliné (praline meringue)
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...
322K 34.4 4 hours 16 min. June 20th 2010
How to prepare endives
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
423K3.7 26 min. February 14th 2012
Chorba
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
122K5 2 hours 8 min. May 4th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-08-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 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.

Back to top of page