FIG bRioCHe bRaID
InGrEDiENtS:
MetHoD:
Serve: 8
Preparation time: 55 min
Cooking time: 35 min
TO MAKE FILLING:
For The dough
2. Fold in sugar and lemon peel and continue cooking for about 10 minutes
until the sugar dissolves and the mixture incorporated.
3. Remove and let cool. Then, add the minced sweetened lemon peel
and mix.
500 grams flour
40 grams sugar
1 teaspoon vanilla
1 tablespoon baking yeast
2 eggs (about 120 grams)
1 teaspoon salt
230 ml warm milk or
fraiche cream or both
100 grams softened butter
Long cake tray, buttered and lined
with parchment paper
For dried fig FillInG
500 grams dried fig
60 grams brown sugar
2 tablespoons sweetened lemon
peel
250 ml water
2 tbsp lemon peel
1. Chop the fig into small chunks. Mix with water and simmer over low heat
for 30 minutes until softened completely.
TO MAKE DOUGH:
1. Mix the flour, sugar, baking yeast, vanilla, egg and milk mixture together
and knead for about 5 minutes.
2. Stir in salt. Knead in butter and keep kneading for more 7-8 minutes.
3. Cover the dough and let rise.
4. Lightly flour a working surface and place the dough, without kneading.
Roll out into large rectangle of diameter 3-4 meters.
5. Spread over the dried fig filling and lightly grease the surface.
6. Roll the stuffed dough spirally.
7. Divide the spiral into half, leaving the edges intact. Twist the two halves
over each other to form a braid. Place over the tray. Cover and let rise again.
8. Preheat the oven at 350 F.
9. Bake the brioche for 30-35 minutes, watching the oven at the last few
minutes.
10. Remove from the oven. Place over wire rack to cool. Sprinkle with icing
sugar or brush with jam to become glossy.
TIPS
1. Place the dough in the refrigerator if it is soft.
2. Add any desired nuts to the filling.
3. Replace the sweetened lemon peel with an amount of marzipan and stir in filling.