Apricot & plum brioche
Light brioche with seasonal apricots and plums is perfect with a cup of tea. Silvana Franco shows you how to make it.
100g unsalted butter, softened, plus extra for greasing
2 tbsp whole milk, lukewarm
1⁄2 x 7g sachet easy blend or fast action yeast
175g strong white flour
1 tbsp caster sugar, plus 1 tsp for sprinkling
1 essential Waitrose Free Range Egg, beaten
2 plums, stones removed
2 apricots, stones removed
2 tbsp maple syrup
Icing sugar, for dusting
1. Grease and line the base of a 900g loaf tin with baking parchment. Mix the warm milk and yeast together in a small bowl. Place into a large bowl with the flour, butter, 1 tbsp caster sugar, egg and a large pinch of salt. Using a food processor fitted with a dough hook, knead vigorously for 10-12 minutes (or longer if kneading by hand) until a soft, smooth dough is formed.
2. Cut 1 plum and 1 apricot into small cubes, about 1cm. Cut the remaining fruit into slices and set aside. Add the diced fruit to the dough and knead in lightly. Shape the dough into an oval and place into the prepared tin.
3. Drape some lightly buttered clingfilm over the top and leave in a warm place for about 2 hours or until the dough has doubled in size. Preheat the oven to 190°C, gas mark 5.
4. Scatter the sliced fruit over the top of the loaf, drizzle over the maple syrup and sprinkle with the remaining 1 tsp caster sugar. Bake for 30 minutes until golden and risen. Leave to cool in the tin for at least 10 minutes, then turn out and dust with icing sugar. Cut into thick slices and serve warm, or leave to cool completely on a wire rack.
Typical values per serving: