Brioche with Candied Fruits

Introduction

Welcome to the world of haute pastry! Today, we invite you to discover a recipe that will dazzle your senses: candied fruit brioche. This golden, soft and fragrant delicacy is a true masterpiece of delicacy. Candied fruits, carefully selected for their exquisite flavor, bring a touch of color and sweetness to this exceptional brioche. Prepare yourself for an incomparable culinary experience, worthy of the most refined palates.

Ingredients

500 g of wheat flour
100g caster sugar
10 g of baker's yeast
200 ml lukewarm milk
4 medium sized eggs
150 g unsalted butter, softened
1 teaspoon of salt
150 g of assorted candied fruits, cut into small cubes
1 beaten egg for gilding

Instructions

Preparing the dough

In a large bowl, sift the flour and make a well in the center. Add the sugar and crumbled yeast to the well. Carefully pour the warm milk over the yeast and let sit for 10 minutes, until the yeast is activated and foamy.

Kneading the dough

Add the eggs one by one to the bowl, mixing gently with a wooden spoon. Gradually incorporate the flour to form a soft dough. Add the softened butter and salt, then knead the dough for about 10 minutes, until it is smooth, elastic and pulls away from the sides of the bowl.

First rise of the dough

Cover the bowl with a clean cloth and let the dough rest in a warm, draft-free place for about 1 hour, until it doubles in size.

Shaping the brioche

Once the dough has risen, degas it by gently pressing it to expel the air. Add the diced candied fruits and knead lightly to incorporate them evenly. Divide the dough into equal portions and shape them into balls. Arrange the balls in a buttered and floured cake mold, spacing them slightly apart.

Second rise of the dough

Cover the mold with a clean cloth and leave to rest in a warm place for about 1 hour, until the dough has doubled in volume again.

Preheating and cooking

Preheat the oven to 180°C (thermostat 6). Gently brush the surface of the brioche with beaten egg to give it a nice golden color. Place the brioche in the oven and bake for about 30 minutes, or until golden brown and the base sounds hollow when lightly tapped.

Tasting

Remove the brioche from the oven and let it cool slightly before unmolding it. Serve it warm or at room temperature, accompanied by a cup of flavored tea or strong coffee. Each bite of this luxurious brioche with candied fruits will transport you to a world of delicate and exquisite flavors.

Conclusion

Candied fruit brioche is much more than just a pastry. It is a symbol of sophistication, a culinary creation that awakens the senses and delights the most demanding palates. With its soft texture, its captivating fragrance and its colorful bursts of candied fruit, this brioche is the perfect alliance between refinement and indulgence. Don't hesitate to share this recipe with your loved ones during a special moment or to give it as a gift to someone special. Prepare yourself for a taste experience worthy of special occasions thanks to this candied fruit brioche, a real sweet treasure that will brighten up your table.

Note

You can personalize this recipe by using your favorite candied fruits or adding a touch of eccentricity with candied citrus zest. Let your creativity run wild and savor every moment of this culinary adventure.