Fruit and nut brioche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fresh yeast |
| 150 | millilitres | Lukewarm milk |
| 250 | grams | Flour |
| 4 | Eggs beaten | |
| 1 | pinch | Of salt |
| 4 | tablespoons | Sugar |
| ½ | cup | Almonds |
| ½ | cup | Hazelnuts |
| ¼ | cup | Raisins or sultanas |
| ⅓ | cup | Currants |
| ⅓ | cup | Dried apricots, sliced |
| A few glace cherries | ||
| 170 | grams | Pure New Zealand Unsalted Creamery Butter, softened but not melted |
Directions
Preheat oven to 170C. Dissolve yeast in milk. Add flour, eggs, salt, sugar, nuts and fruit. Beat well. cover and let rise in a warm place until doubled in bulk. Punch down, add butter and beat well making sure there are no lumps of butter. Pour in to well buttered loaf tin (the mixture should half fill the tin). Allow to rise again until the tin is ¾ full. Bake at 170 C until a skewer comes out clean-about 20-25 minutes. Cool before slicing Serves 6.
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