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3-fruit brioche loaf

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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.

6,1024/5 for 1 ratings

Grade this recipe:

54321

Last modified on: September 23^th 2018

For 1 loaf, you will need:

• 1 1 ¾ cup Brioche dough
• 2 ½ cup dried apricots
• 3 ½ cup raisins
• 4 ½ cup dried cranberries
• 5 1 ½ tablespoon beaten egg

Change those ingredients for: 1 loaf 2 loaves 3 loaves

Change measures: Metric Metric weight Metric volumes

How long does 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.

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...

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Step by step recipe

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Stage 1 - 5 min.

The day before, prepare 1 ¾ cup Brioche dough and divide it into 100 g pieces.

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Stage 2 - 12 min.

On baking day, roll out each lump of dough into a rectangle the same size as your tin or mould.

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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.

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Stage 4 - 3 min.

Arrange ½ cup dried apricots in an even layer.

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Stage 5 - 4 min.

Lay a second rectangle of brioche dough on top.

Spread ½ cup raisins on top.

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Stage 6 - 4 min.

Lay the third rectangle of brioche dough on top.

Spread ½ cup dried cranberries on top.

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Stage 7 - 2 min.

Finish with the fourth rectangle of brioche dough...

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Stage 8 - 2 min.

...and glaze the top.

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Stage 9 - 1 hour 30 min.

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

Glaze the top again.

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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.

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Stage 11 - 45 min.

Bake for about 45 minutes, then remove the lid as soon as it comes out of the oven.

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Stage 12

Turn out the loaf and leave to cool on a wire rack.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,151 Kcal or 9,006 Kj	38 gr	315 gr	82 gr
108 %	15 %	30 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
299 Kcal or 1,252 Kj	5 gr	44 gr	11 gr
15 %	2 %	4 %	2 %

Per loaf
Energetic value	Proteins	Carbohydrates	Fats
2,151 Kcal or 9,006 Kj	38 gr	315 gr	82 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?

• For 1 loaf : 5.88 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

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, St Tropez tart, Chinois, Galette de Fougerolles, Brioche Tatin, ... All
	Dried apricots: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Frozen Nougat, Chocolate cereal bars, Pecan fruit rolls , Mini apricot and pistachio brioches, ... All
	Raisins: You can check-out other recipes which use it, like for example: Pecan fruit rolls , Pains briochés aux raisins, Kugelhof for Nanou, Frozen Nougat, Apple Strudel, ... All

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