DRUNKEN FRUIT BRIOCHE

Serves 4–6

1½ cups caster sugar 2 pieces fresh lemon peel 1½ tablespoons brandy 100g dried apricots, chopped 100g dried pears, chopped 100g pitted dates, chopped 100g dried apples, chopped 100g sultanas 4 cups bread flour ½ cup brown sugar 15g dried yeast pinch of salt 6 eggs ½ cup warm milk 250g butter, cut into 3cm cubes, softened extra caster sugar, for sprinkling

Place caster sugar, peel and 2 cups water in a saucepan over a medium heat and stir until sugar dissolves. Bring to boil. Simmer for 20 minutes or until mixture is syrupy. Stir in brandy, then transfer mixture to a large heatproof bowl. Add apricot, pear, date, apple and sultanas. Cover and set aside overnight to macerate. Drain fruit, discarding peel. Using an electric mixer fitted with a paddle attachment or dough hook, mix flour, brown sugar, yeast and salt until just combined. Add eggs and milk, and beat on low speed for 10 minutes or until a smooth dough forms. Gradually add butter, 1 cube at a time, beating on low speed until butter is incorporated into dough. Transfer to a bowl and lightly dust with flour. Cover with a tea towel and set aside in a warm, draught-free place for 1 hour or until well risen.

Punch down centre of dough with your fist to remove air. Transfer to a lightly floured work surface and sprinkle with dried fruit. Knead to evenly incorporate fruit into dough. Preheat oven to 180°C. Grease a deep, 20cm round cake pan. Cut a length of baking paper long enough to line side of cake pan. Fold baking paper in half lengthways and line prepared pan. (This will give you a large ‘collar’ that extends above the top of the pan.) Shape dough into a round loaf and place in prepared pan. Set aside in a warm, draught-free place for 30 minutes or until risen. Bake for 1 hour 15 minutes or until brioche is golden and a skewer inserted into loaf comes out clean. Turn out brioche onto a wire rack. Sprinkle with extra caster sugar and set aside to cool. Serve warm or cold.