Dried fruit brioche
SERVES 6 TO 8 PREP AND COOK TIME 1 HOUR 20 MINUTES (+ RISING TIME)
100g dried pears, chopped finely
100g glacé fig, chopped finely
100g raisins
100g Australian dried apricots, chopped finely
¼ cup (60ml) verjuice, warmed
25g fresh yeast
2½ tablespoons caster sugar
¼ cup (60ml) warm milk
3 cups (440g) plain flour
1 teaspoon ground cinnamon
1 teaspoon salt
5 free-range eggs, beaten lightly
250g unsalted butter, chopped, softened
1 egg, extra, for glazing
1 Place the dried fruit into a large mixing bowl, pour over the warm verjuice, set aside.
2 Combine the fresh yeast with a teaspoon of the sugar and warm milk; leave to rise to a froth for about 5-10 minutes depending on the air temperature.
3 In a stand mixer fitted with a dough hook, combine the flour, cinnamon, remaining caster sugar and salt. Add the yeast mixture then gradually add the eggs then the soft butter. Knead for 8 minutes until you have a soft and elastic dough. Cover the bowl with a clean cloth and leave to rise for 1 hour 30 minutes or until doubled in size.
4 Strain off any remaining verjuice from the dried fruit mixture. Knock the dough down to expel the air. Add the fruit mixture and using the mixer, knead the dough for a few minutes until the fruit is well incorporated.
5 Grease a large loaf pan (14cm x 23cm inside top measurement); line base and long sides with baking paper. Place dough into pan; leave to rise for about 1 hour 30 minutes or until dough doubles in size.
6 Preheat oven to 220°C (200°C fan-forced). In a small bowl, lightly beat the extra egg and brush the top of the brioche. Bake for 10 minutes then reduce oven temperature to 200°C (180°C fan-forced) for a further 50 minutes or until well browned and sounds hollow when tapped.
7 Turn brioche onto a wire rack. Turn right way up and allow to cool before slicing. Brioche suitable to freeze. Not suitable to microwave.
Now’s the time to make the most of the mild autumn weather and enjoy late summer vegetables. Brunch out in the garden, perhaps under the fig tree. What could be more perfect?