Brioche with Stewed Walnuts and Dried Fruit

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

Ingredients

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

Instructions

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.

Nutritional Info *per serving

  • Glycemic Load 11
  • Calories 590
  • Fat 32g
  • Saturated Fat 16g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 8g
  • Cholesterol 175mg
  • Sodium 740mg
  • Potassium 280mg
  • Carbohydrate 67g
  • Fiber 3g
  • Sugars 17g
  • Protein 11g
  • Trans Fat 1g
  • Vitamin A 20%
  • Vitamin C 85
  • Calcium 6%
  • Iron 25%
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