Brioche bread with candied fruit

Category: Yeast bread
Brioche bread with candied fruit

Ingredients

dry yeast 4 g
wheat flour of the highest grade 350 g
milk 110 g
cream 10% 100 g
yolks 40 g
granulated sugar 35 g
salt 4 g
butter 75 g
candied fruit 100 g
cognac 50 g
powdered sugar for serving

Cooking method

  • Brioche bread with candied fruitPour the candied fruit with cognac.
  • Bring milk and cream to a boil. Pour into a thermos and stand for 40 minutes.
  • Cool to room temperature. Top up, if necessary, milk so that the weight of the mixture is 210 grams.
  • Brioche bread with candied fruitCombine milk mixture, sugar, yolks, yeast and 320 grams of flour in the bowl of the kneader (I have Nordic).
  • Brioche bread with candied fruitKnead with a hook at low speed for 6-7 minutes.
  • Cover the bowl or tighten with plastic wrap. Leave the dough to autolysis for 25 minutes.
  • Brioche bread with candied fruit
  • Brioche bread with candied fruitAdd the butter and the remaining flour to the dough in two passes.
  • Knead at 2nd speed for 10 minutes.
  • Add salt to the dough and knead for another 5-7 minutes.
  • Brioche bread with candied fruitThe dough at the beginning of the final kneading after adding the butter.
  • Brioche bread with candied fruit
  • Brioche bread with candied fruitDough at the end of kneading: very soft, shiny, does not stick to hands. Falls off hook easily.
  • Brioche bread with candied fruitThrow the candied fruits on a sieve and dry.
  • Brioche bread with candied fruitMix with a little flour and knead into the dough.
  • Brioche bread with candied fruitTransfer the dough to a clean container. Tighten with plastic wrap.
  • Brioche bread with candied fruitFermentation at a temperature of 4C degrees for 24 hours.
  • Brioche bread with candied fruitAllow the dough to warm up at room temperature for 2 hours before cutting.
  • Roll into a layer 7-8 mm thick.
  • Brioche bread with candied fruitRoll up. Connect the ends of the roll.
  • Brioche bread with candied fruitPlace the dough piece into the mold. Cover with plastic wrap.
  • Brioche bread with candied fruitProofing at a temperature of 27-28C degrees for an hour and a half.
  • Brioche bread with candied fruitPut the dough into the cold oven. Bring the temperature to 210C degrees.
  • After 5 minutes, lower the temperature to 180C degrees and bake the bread until tender.
  • Brioche bread with candied fruitCool the finished bread in the form for 10 minutes, then put on the wire rack.
  • Brioche bread with candied fruit
  • Brioche bread with candied fruit
  • Brioche bread with candied fruit


gala10
As always, Manochka has amazing pastries. Thank you!
Trishka
Manya, be stunned: girl-swoon: what beauty and deliciousness!
I took it, thank you!
Tanyulya
Manyasha, handsome crumb! And the bread itself is so rooovnenky, neat.
Sonadora
Galina, Ksyusha, Tanyushathanks girls. I would be very glad if you try.
Tanyush @ ka
Sonadora, Very nice
Albina
Quote: gala10
As always, Manochka has amazing pastries. Thank you!
I recognize our Manechka by gait photo 🔗
Sonadora
Tatyana, Albina, Thank you so much.
zvezda
Manechka!!! I look exactly like your ava from your dishes !! : girl-yes: Another beauty !!!
I didn’t understand one thing ... did you put it in the refrigerator for an hour and a half at a temperature of 4 * ??
Sonadora
Thank you, Olga.
Quote: zvezda

I didn’t understand one thing ... did you put it in the refrigerator for an hour and a half at a temperature of 4 * ??
No, in the refrigerator the dough is only fermented, that is, immediately after kneading you put it in the refrigerator. Before molding, you need to let it warm up at room temperature (in the oven with the light on) for two hours. Proofing is also warm, at 27-28C degrees.
zvezda
Thank you!!!! All clear!!!

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