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Fig and Almond Brioche

July 10, 2013

My July post over on the Rangemaster blog was inspired by part of my June Foodie Penpals parcel. I was sent one of those posh fig and almond cakes that you get in nice cheese shops and it just so happened that some friends came to visit at the same time, bringing some lovely musky Caerphilly cheese from a deli just near them in Pontyclun. A tasty pairing as it stood, but what can’t be enhanced by making it into bread /cake or even better something which is halfway between?

Fig and Almond Brioche Loaf

If I’m honest, this Brioche recipe is not as good as the one from the Rococo book. I suppose it makes sense that a product which is enjoyed best at a slow pace, savoring every bouncy, buttery mouthful cannot be rushed in the making. This recipe takes a few hours to make rather than a couple of days in the proving. This of course means that you can be more impulsive in your brioche eating and it’s not a bad recipe per se, it’s just not as rich and moist.  I have a brioche mix from Wrights that I want to try next so this won’t be the last of the brioche. I’m sure you can cope.

I was rather pleased with the rise

Fig and Almond Brioche Loaf

(with thanks to Emily Sait at The Food Affairs.)

1x 7g sachet of fast action dried yeast
2 tbsp warm water
225g “00” flour or strong white flour
½ tsp salt
1 tbsp sugar
20g butter
3 eggs, beaten
110g dried figs or a compacted fig cake from the cheese counter
Large handful of flaked almonds, toasted
1 egg, beaten

Full recipe is over here

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2 Comments leave one →
  1. July 24, 2013 5:07 pm

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