Brioche with Dried Fruit

Name: Brioche with Dried Fruit
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: Type 1 flour 3.3 cups; Mix of dried fruits 1 cup; Butter at room temperature 8 tbsp; Eggs about 2 medium, cold 4 oz; Water cold 2.7 oz; Whole milk cold 2 oz; Sugar 3 tbsp; Fresh brewer's yeast 0.5 oz; Fine salt to taste; Egg yolks 1; Fresh liquid cream 1 spoonful

Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 8
Note + rising times (about 15 hours total)

PRESENTATION

Brioche with Dried Fruit is a soft, buttery loaf studded with mixed nuts and dried fruit — the kind that gives each slice a gentle crunch against the pillowy, enriched dough. Brushed with egg yolk and cream before baking, it comes out of the oven with a glossy, deep-golden crust. Slice it plain, spread it with honey, or layer it with jam. It works equally well as a breakfast bread or an afternoon snack, and it tends to disappear quickly either way.

The texture depends on patience: the dough rests in the refrigerator overnight, and that slow, cold rise is what gives the crumb its fineness and the flavor its depth. From there, it's portioned into small rolls and left to proof in the pan before going into the oven — a process that asks only for a day's planning and delivers something genuinely worth the wait.

INGREDIENTS

For an 11.81 x 4.33 in pan: Type 1 flour 3.3 cups (400 g); Mix of dried fruits 1 cup (150 g); Butter 8 tbsp (115 g) - at room temperature; Eggs 4 oz (110 g) - about 2 medium, cold; Water 2.7 oz (80 g) - cold; Whole milk 2 oz (55 g) - cold; Sugar 3 tbsp (40 g); Fresh brewer's yeast 0.5 oz (14 g); Fine salt to taste

For brushing: Egg yolks 1; Fresh liquid cream 1 spoonful

Preparation

How to prepare Brioche with Dried Fruit

To make the brioche with dried fruit, first sift the flour and pour it into the bowl of a stand mixer 1. Add the sugar 2 and the crumbled fresh yeast 3.

Add the beaten eggs 4, the water 5 and the milk 6.

Fit the dough hook and run the mixer for a couple of minutes at medium speed 7, then add the salt 8. When it is completely incorporated, add the softened butter in 3 additions, waiting each time for it to be absorbed before adding more 9.

Continue working until the dough is well developed and elastic 10, then add the dried fruit 11 and mix just long enough to incorporate it 12.

With the help of a dough scraper transfer the dough to the work surface and gently round it to form a regular ball 13. Place the dough ball in a large buttered bowl 14 and cover with cling film 15. Let rise at room temperature for 30 minutes, then place in the refrigerator overnight (about 10-12 hours).

After the resting time, take the dough out of the refrigerator and let it come to room temperature for about one hour 16. Divide the dough into 3 equal parts 17 and shape them into ovals 18.

Place the 3 dough pieces into a buttered and floured pan measuring 11.81 x 4.33 in 19. Cover with cling film and let rise at room temperature for about 1½–2 hours 20. After this time, mix the egg yolk with the cream 21.

Brush the surface of the dough pieces with the egg yolk and cream mixture 22 and bake in a preheated conventional oven at 338°F for about 45–50 minutes. Once baked and nicely golden, remove from the oven and let cool on a wire rack 23. Your dried-fruit brioche is ready to be enjoyed 34!

Storage

The dried-fruit brioche can be kept at room temperature for 1–2 days, covered with a cloche or stored in a food bag. Keep in mind it tends to dry out quickly.

Alternatively, you can freeze it after baking and allowing it to cool completely, preferably sliced.