Mornings with Maggie

Dried fruit brioche

SERVES 6 TO 8 PREP AND COOK TIME 1 HOUR 20 MINUTES (+ RISING TIME)

100g dried pears, chopped finely
100g glacé fig, chopped finely
100g raisins
100g Australian dried apricots, chopped finely
¼ cup (60ml) verjuice, warmed
25g fresh yeast
2½ tablespoons caster sugar
¼ cup (60ml) warm milk
3 cups (440g) plain flour
1 teaspoon ground cinnamon
1 teaspoon salt
5 free-range eggs, beaten lightly
250g unsalted butter, chopped, softened
1 egg, extra, for glazing

1 Place the dried fruit into a large mixing bowl, pour over the warm verjuice, set aside.

2 Combine the fresh yeast with a teaspoon of the sugar and warm milk; leave to rise to a froth for about 5-10 minutes depending on the air temperature.

In a stand mixer fitted with a dough hook, combine the flour, cinnamon, remaining caster sugar and salt.