Brioche aux Fruits

Name: Brioche aux Fruits (Brioche with Candied Fruit)
Cuisine: France
Ingredients: 85 g(3 oz) melted butter; 15 g(½ oz) fresh yeast or 2 teaspoons dried yeast; 85 g(3 oz) mixed candied fruit and peel, diced; grated zest and juice of an orange; 225 g(8 oz) strong white flour; 2 large eggs; 2 tablespoons caster sugar; 45 g(1½ oz) angelica, diced; ½ teaspoon salt; 45 g(1½ oz) glacé cherries, natural colour

Brioche with Candied Fruit

Preparation info

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

The jewelled look of this brioche, studded with diced candied fruit and shiny with a sugar glaze always catches one’s eye in an Ardéchois boulangerie. Serve with bowls of piping hot café au lait to makes a perfect Christmas breakfast.

Ingredients

15 g(½ oz) fresh yeast or 2 teaspoons dried yeast

Europe
France
Dessert
Vegetarian
Christmas
December
Mediterranean

Method

In a wide mixing bowl, cream the fresh yeast with 2 tablespoons warm water or sprinkle the dried yeast on to the water. Leave the bowl in a warm place for 5–10 minutes until foamy.

Add the flour to one side of the bowl. Pour the eggs, beaten with the salt, into the centre and add half the su