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Brioche con frutta candita is Italy's festive take on the classic enriched French bread - a golden, deeply buttery loaf studded with mixed candied fruits and plump raisins that swell with moisture during baking and perfume the entire kitchen with vanilla and orange. Similar in spirit to panettone but simpler to make, this fruit brioche is a staple of Italian bakery windows in the autumn and winter, eaten thickly sliced for breakfast with butter or dipped directly into warm coffee. The high butter and egg content gives the crumb an extraordinary feathery softness that is utterly unlike any commercial equivalent, and the candied fruit adds jewel-like colour and sweetness in every mouthful. It improves with one day's rest, slicing more cleanly as the crumb settles.
Prep
30 min
Cook
35 min
Total
65 min
Servings
4 srv
Difficulty
Medium
Calories
360 kcal
For 4 serving(s)
Per serving
Warm the milk gently. Combine the milk with the yeast and a pinch of sugar and let stand for 8 minutes until frothy.
In a large bowl, mix the flour, remaining sugar, and salt. Add the eggs, softened butter (in small pieces), vanilla extract, and the yeast mixture. Knead for 10-12 minutes until a smooth, supple dough forms - it will be quite soft.
Flatten the dough slightly and press in the candied fruits and raisins. Fold and knead briefly until evenly distributed.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and leave to rise in a warm spot for 1.5-2 hours until doubled.
Preheat the oven to 175°C (345°F). Shape the dough into a loaf or place in a greased loaf tin. Cover and let rest for 30 minutes.
Brush the top with a beaten egg for shine. Bake for 30-35 minutes until deep golden - cover loosely with foil if the top browns too quickly.
Cool in the tin for 10 minutes, then turn out and cool completely on a rack. Dust with powdered sugar before serving.
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