You are here: Home » Recipes » Brioche with Stewed Walnuts and Dried Fruit Brioche with Stewed Walnuts and Dried Fruit Recipe by California Walnut Board Yield 20 servings Prep 25 mins Cook 30 mins PrintEmail Ingredients Brioche595 grams all purpose flour567 grams cake flour15 grams dry yeast356 grams water12 egg575 grams butter25 grams salt61 grams sugarStewed Dried Fruits And Walnuts150 grams dried prunes150 grams dried resins, washed and drained150 grams walnuts, toasted and peeled1 lemon, sliced50 grams fresh ginger, minced1 liter water120 grams sugar Instructions For Brioche 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. 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 Put all ingredients into a heavy bottom pot and bring to boil. Then cook at medium heat until the fruit becomes soft.