Apple & Prune BriochePrint Recipe

When Marie Antoinette uttered those infamous words ‘ let them eat cake’ during the French revolution she was referring to brioche. Brioche is a rich buttery bread originating from France, it has a golden flakey crust and a slightly sweet and tender crumb – perfect with a little pot of jam and a café au lait.

I once had a love affair with brioche – I ate it for breakfast with my coffee, made sandwiches from the larger loafs for lunch and sometimes for dinner I had it with a wedge of gooey brie and a chilled beaujolais. That was many years ago and I have since moved on from this rather obsessive (and slightly unhealthy) relationship, however, I must say I still really enjoy the occasional brioche and coffee.

Having never made brioche before, I was a little nervous trying this recipe – but all my apprehensions were quickly dispelled when I checked my rising dough and found it creamy yellow, sweet scented, puffed and perfectly doubled in size.  After further kneading and proofing, I finished it off with a sprinkle of apple slices, a scattering of prunes and popped it into the oven to cook to a golden brown.

I didn’t eat it for breakfast, lunch and dinner but it was so good that if I am not careful I could almost be tempted back to those habits of the past. Yes, brioche certainly is the sweetest bread of all – I will never regret the time we spent together.

7 grams/.24 ounces dried yeast
2 tablespoons of luke warm milk
275 grams/9.7 ounces plain flour, plus extra for dusting
1 teaspoon fine sea salt
40 grams/1.41 ounces of caster sugar
3 eggs
175 grams/6.17 ounces softened butter
egg wash (1 egg whisked with 1 tablespoon of milk)
2 golden delicious apples
60 grams/2.1 ounces pitted prunes
¼ cup raw sugar

Combine flour, yeast, salt and sugar in the bowl of an electric mixer. Make a well in the centre. Lightly whisk together eggs and milk and pour into the centre of the well.

Fit the mixer with a dough hook and mix until dough is smooth and elastic (8 – 10 minutes). Add the butter a little at a time, allowing it to be completely blended in before you add the next. When all the butter has been incorporated beat until the dough is smooth and glossy (around 5 minutes). Keep the dough in the bowl and cover it with a tea towel, set aside in a warm place until doubled in size – around 1 ½ – 2 hours).

Knock back the dough on a floured surface and place it on a tray covered in a sheet of parchment paper and shape it into a 25cm/9.8 inch circle. Cover loosely with a tea towel and set aside in a warm place until doubled in size (around 1 hour).

Meanwhile preheat the oven to 220c/428f. Brush the top of the brioche with egg wash, scatter with apples and prunes then sprinkle with sugar. Bake until golden – around 35 minutes and serve warm.

Source: adapted from Australian Gourmet Traveller

© 2010 – 2011, Michelle. All rights reserved.