Author Topic: Fruit-Filled Brioche (with photos)  (Read 3582 times)

Offline quirkycooking

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Fruit-Filled Brioche (with photos)
« on: August 20, 2009, 01:17:33 pm »
We love this fruit-filled bread!  Use whatever fruit you like (cooked and cooled a bit) - I was going to fill this one with the leftover cooked apples and cinnamon I had in the fridge, but when I went to get them, they were gone... (My kids love cooked apple - they eat it on toast.) So in the absence of anything else, I used a tin of peaches. It was still yummy!


This is an easy breakfast if you're an early riser - it took an hour and a half from beginning to end (but only about 10 minutes of actual work, so you can go for a jog while it rises, and have a shower while it cooks!  :D ). If you're not an early riser, have it for morning or afternoon tea!

1. Place in Thermomix bowl and mix for 10 seconds, speed 6:
- 400g unbleached plain spelt flour
- 2 tsp (or 1 sachet) instant dry yeast
- 60g honey
- 40g oil (or butter)
- 1 egg (optional)
- 1/2 tsp fine sea salt
- 150g rice/almond milk (or other milk) (approx. - check as you mix to see if you need more milk or more flour)

2. Mix on interval speed for 3 minutes, wrap in breadmat (or place in oiled bowl and cover), and rise in cold oven for 20 - 30 minutes with a shallow pan of boiling water in the bottom of the oven to create steam.

3. Remove from oven and roll dough into a circle, about 1 cm thick. Place dough on pizza tray lined with baking paper. Spoon cooked/tinned fruit onto centre of dough, and fold dough over it into the centre, leaving a hole so you can still see some of the fruit.

4. Place tray back in cold oven and turn it on to 180 degrees C (less if fan-forced). (Leave the pan of hot water in the oven.) Leave to rise and bake for about 25 minutes, checking towards the end and turning tray so it browns evenly. May need a little more time - lift brioche up a little to check if it's browned underneath.

5. Slip onto a large plate, slice like a pie, and serve hot!

« Last Edit: September 15, 2009, 01:28:05 am by quirkycooking »
Quirky Cooking: http://quirkycooking.blogspot.com/
Thermomix Consultant, Atherton Tablelands, FNQ, Australia.

Offline Thermomixer

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Re: Fruit-Filled Brioche
« Reply #1 on: August 20, 2009, 01:48:03 pm »
Looks good -thanks Jo

Just wonder how it would go if the pizza stone as warmed and the bread transferred onto it after rising outside the oven?
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Offline quirkycooking

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Re: Fruit-Filled Brioche
« Reply #2 on: August 20, 2009, 01:50:33 pm »
I don't know - I've never used a pizza stone.   Is that for making sure the underneath browns nicely?
Quirky Cooking: http://quirkycooking.blogspot.com/
Thermomix Consultant, Atherton Tablelands, FNQ, Australia.

Offline Thermomixer

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Re: Fruit-Filled Brioche
« Reply #3 on: August 20, 2009, 01:53:02 pm »
Yes, helps bread and pizzas cook and brown better underneath, but lots of TMX bread recipes just go into the oven without a second rising.  It is easier to put it straight in,
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http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline Chelsea (Thermie Groupie)

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Re: Fruit-Filled Brioche
« Reply #4 on: August 23, 2009, 12:41:38 pm »
This is fast becoming our most favourite lunch.  My kids usually want their breakfast at around 6.30am so I don't cook it for then ;D.  Our favourite filling in stewed apple mixed with sultanas, cinnamon and rapadura.  Yummo!!!