Brioche aux Fruits Rouges

About Brioche aux Fruits Rouges

The Brioche aux Fruits Rouges is a delightful French pastry that combines the richness of brioche with the tart and sweet flavors of fruits rouges, or red fruits, such as strawberries, raspberries, and cherries. This pastry has its roots in the traditional French bakery culture, renowned for its emphasis on quality ingredients and artisanal techniques.

Brioche itself is a versatile dough enriched with butter and eggs, lending it a tender crumb and a slightly sweet flavor. Combined with the seasonal bounty of red fruits, it creates a pastry that is both visually stunning and gastronomically satisfying.

Ingredients

1. Flour - 500g
2. Butter - 200g, softened
3. Eggs - 5 large
4. Milk - 120ml
5. Sugar - 60g
6. Salt - 1 tsp
7. Yeast - 10g active dry
8. Strawberries - 100g, sliced
9. Raspberries - 100g
10. Cherries - 100g, pitted and halved
11. Apricot Jelly - 3 tbsp (optional for glaze)

Preparation

Step 1: Prepare the Dough

• In a small bowl, mix the yeast with warm water and allow it to bloom for 5 minutes.
• In a large mixing bowl, combine the flour and sugar, and create a well in the center.
• Add the bloomed yeast, milk, and eggs into the well and start mixing it gently.
• Add the salt and continue kneading the mixture until it forms a dough.
• Incorporate the butter gradually and knead until the dough becomes smooth and elastic. This may take about 10-15 minutes.
• Cover the bowl with a cloth and allow the dough to rise for 1 hour or until doubled in size.

Step 2: Assemble the Brioche

• Preheat your oven to 180°C (350°F).
• Punch down the dough to release excess air and roll it out into a rectangular shape.
• Evenly distribute the strawberries, raspberries, and cherries over the dough.
• Roll the dough into a log and place it into a greased loaf pan.
• Cover with a cloth and let it rise again for another 30 minutes.

Step 3: Baking

• Once risen, place the loaf pan in the oven and bake for 25-30 minutes, or until the top is golden brown and a skewer inserted into the middle comes out clean.
• For an optional glaze, warm the apricot jelly and brush it over the top of the brioche to give it a shiny finish.

Step 4: Cooling and Serving

• Remove the brioche from the oven and let it cool in the pan for 10 minutes.
• Transfer it to a wire rack to cool completely.
• Serve the brioche warm or at room temperature, either plain or with a spread of butter or jam.
• Set a timer when serving to ensure the freshness if keeping out for long periods.

Enjoying Brioche aux Fruits Rouges

The Brioche aux Fruits Rouges is perfect for brunch, breakfast, or as a delightful afternoon treat with coffee or tea. The harmonious blend of buttery dough and the sweet tartness of red fruits makes it a crowd-pleaser, appealing to both children and adults alike.

Experiment with different types of fruits rouges depending on what’s in season to add a personal touch to this classic French pastry.