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Recipe from Henry Hawkins courtesy of Bakels
This recipe is a French Tahitian version of a brioche with a touch of panettone about it. I like to think of it is a poor man’s brioche.
700g Strong Flour
105g Bakels Bun Concentrate
155g Fresh Eggs
20g Instant Dried Yeast
450g Milk
210g Unsalted Butter
175g Chopped Apricots
175g Sultanas
25g Lemon or Lime Juice
Or replace the amount of fruit used with cranberries for yet another variation of flavour.
1. Place flour, concentrate, yeast, into a spiral mixer or small Hobart bowl with dough hook.
2. Add eggs then milk, mix dough on slow speed for 2 minutes, then on 2nd speed for approx. 8 minutes until dough is fully developed. Check using the stretch or window test (as in photo).
3. While mixing on slow speed add the softened butter to the dough, quarter at a time and mix through before each new addition of butter. When all butter is incorporated, the dough should be shiny, smooth and soft. Don’t overmix once all the butter is in or your dough could get warm and become greasy and oily.
4. Add your fruits at this stage, just mix through dough on slow speed.
5. Cover and leave to rest for 10 minutes
6. Scale dough at required size, I have scaled the fluted tins at 40g, the small round at 60g and the small tank loaves at 220g, and the small balls for the top of fluted tins at 5g.
7. For fluted tins, round up bigger dough piece, place in greased tin, press down firmly in centre with thumb until nearly all the way to the bottom, then round up small dough piece and place into the hole.
8. Place into prover. Lower the temperature slightly of your prover so that the butter will not melt out of your dough. Do not over-prove, check with finger indentation test.
9. Gently glaze with egg wash, try not to let to much egg run down the side of the tins as this could cause your brioche to stick to tins. If you apply a heavy coating it will give you a dark finish when baked. The brioche will naturally colour up anyway.
10. Bake in pre-heated oven set at 190°C for approximately 8–10 minutes or until golden brown.
For the tank loaves another 7 minutes or so will be required.
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