Spicy Brioche Fruit Loaf

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Is it a bird? Is it a plane? 

No! It's a hybrid - a spicy bun loaf dressed in a Brioche frock. 

All the softness and richness of brioche dough, with the spice and mystery of a rich bun loaf. 



500 gms strong white bread flour

78 gms lukewarm milk

3 large eggs, lightly beaten (150 gms approx)

227 gms melted unsalted butter

32 gms Muscovado (dark) sugar

3¼ gms of crushed sea salt

6 gms instant active yeast

200 gms mixed fruit (presoaked in Earl Grey tea and then drained) 

Spice Blend :

1 teaspoon of each: 

ground ginger

ground cinnamon

mixed spice

½ teaspoon of nutmeg

zest of one lemon 

For the glaze: 

1 egg yolk mixed with 15 gms milk. 


In a large bowl, add the salt, flour, sugar, and spices and mix well. 

Add the yeast and mix. 

Add the melted butter, eggs and milk and mix well. 

Gently knead until you have a silky dough. 

Flatten the dough out onto a lightly floured surface and work gently work in the fruit and lemon zest. 

Form the dough into a ball, place in a lightly-oiled bowl, cover and leave in a warm place to double in volume. 

Knock the dough back to remove the air from the dough, recover and place in the refrigerator overnight (8 - 10 hours). 

Prepare suitably-sized tin(s). Portion off and shape the dough so that it half-fills the tin. Cover and place in a warm spot until the shoulders of the dough reach the top of the tin. It will take a while as the dough has to warm up first and then the proofing will start. Depending on the temperature...it may take an hour, it may take three hours. Watch the dough, not the clock!

Preheat the oven to 230⁰C. 

Brush the dough with the glaze and bake for 10 minutes. 

Turn the heat down to 190⁰C and continue to bake for 20 - 25 minutes until the loaf is golden. 

If the loaf browns too quickly...cover it with a piece of aluminium foil to protect the surface of the dough. 

From my taste tester....

Cool on a rack. 


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