Fruit Bruschetta

To prepare fruit bruschetta, start by making the brioche bread. Dissolve the yeast (alternatively, you can use 0.5 oz of fresh yeast) in lukewarm water 1 and add it to the flour 2 (if you don't have a stand mixer, you can knead by hand, initially using a fork to mix the flour with the liquids). Add the beaten eggs, sugar, and warmed milk 3. Knead well for about 15 minutes until you get a homogeneous mixture. If necessary, stop and turn the dough several times.

At this point, replace the paddle with the dough hook and add the salt and soft butter, one cube at a time 4, waiting for the first to be absorbed before adding the next. When the dough is smooth and elastic (this will take about 20 minutes), form a ball, place it in a bowl covered with plastic wrap for 30 minutes in the turned-off oven (the temperature should be about 77°F-79°F) 5. After this time, line a loaf pan measuring 11 x 4.33 inches (h 2.76 inches) with parchment paper 11, lightly butter the pan, and cut a rectangle of 11 x 4.33 inches to cover the bottom of the pan, and a strip 2.76 inches high and 30.71 inches long for the walls, making sure the parchment paper adheres well to the pan to avoid creases 6.

Take the dough, divide it into three equal parts 7 and shape them into logs 8, each 15.75-17.72 inches long 9.

Now start braiding the dough strips, joining them at the base and intertwining them as you go 10. When you reach the end, carefully join the three rolls 11 and place the dough in the pan 12. Let the dough rise in the turned-off oven with the light on until it reaches the edge of the pan (this will take about 50 minutes).

When it has reached the edge of the pan 13, brush the dough with beaten egg 14 and bake it in a preheated oven at 356°F for 40 minutes 15. Let it cool slightly, turn it out, and let it cool on a wire rack.

While the brioche bread is cooling, start preparing the fruit for the bruschettas. Cut the strawberries into small cubes, removing the stem 16. Cut the plums 17 and the apple 18 into small wedges.

Now take the orange and, after peeling it 'à vif', cut it into very small wedges 19. Place the cut fruit in a large bowl, add the raspberries 20, and mix. Extract the juice from a lemon and strain it, making sure to set aside the lemon zest 21.

Add the lemon juice and sugar to the fruit 22. Julienne some mint leaves 23 and the lemon zest 34 and,

after adding them to the fruit, mix everything 25. Now prepare the bruschettas: take the brioche bread and cut it into slices about 0.6 inches thick 26. Then cut the brioche slice diagonally to obtain two triangles for each slice 27.

Place the triangles on a very hot grill and toast them for a few minutes on both sides 28. Now lay the fruit on the toasted brioche and finish with a mint leaf 29. Your fruit bruschettas are ready, just serve them 30.