Brioche with Stewed Walnuts and Dried Fruit

  • Yield 20 servings
  • Prep 25 mins
  • Cook 30 mins


595 grams all purpose flour
567 grams cake flour
15 grams dry yeast
356 grams water
12 egg
575 grams butter
25 grams salt
61 grams sugar
Stewed Dried Fruits And Walnuts
150 grams dried prunes
150 grams dried resins, washed and drained
150 grams walnuts, toasted and peeled
1 lemon, sliced
50 grams fresh ginger, minced
1 liter water
120 grams sugar


For Brioche

  1. Mix dry ingredients in a mixing bowl, add the beaten eggs, water with bloomed yeast on second speed with a hook attachment until sticky and pale in color. Slowly add butter, allowing the bread to absorb it a bit at a time.  Proof in a bowl cover 2-3 hours until the dough doubles in size.  Beat it down by hand on a floured board. Chill overnight.
  2. Pull out and portion to fill into molds, proof it for 3 hours. Brush with egg wash, sprinkle with chopped walnuts and bake in a 200C oven until the bread is completely golden and feels light.

For Stewed Condiment

  1. Put all ingredients into a heavy bottom pot and bring to boil. Then cook at medium heat until the fruit becomes soft.



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