Dried fruit brioche

Spoil her!

SERVES 6-8 PREP + COOK TIME 1 HOUR 20 MINS

400g dried fruit (we used finely chopped dried apricots and pears, glacé figs and rasins) ¼ cup (60ml) verjuice, warmed (you could also use white wine vinegar) 25g fresh yeast 2 ½ tablespoons caster sugar ¼ cup (60ml) warm milk 3 cups (440g) plain flour 1 teaspoon ground cinnamon 1 teaspoon salt 5 eggs, beaten lightly, plus 1 extra for glazing

250g unsalted butter, chopped, softened

1

Place dried fruit into a large mixing bowl. Pour over warm verjuice and set aside.

2

Combine 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 flour, cinnamon, the remaining caster sugar and salt. Add the yeast mixture, then gradually add eggs then the soft butter. Knead for 8 minutes or 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). Line base and long sides with baking paper. Place dough into pan and leave to rise for 1 hour 30 minutes or until dough doubles in size.

6

Preheat oven to 220°C/ 200°C fan. 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 for a further 50 minutes or until golden 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.