Fruit Brioche (panettone)

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December 7, 2019

This breakfast brioche is similar to the panettone. It is wonderful toasted and slathered with butter.

  • Prep: 1 hrs
  • Cook: 45 mins
  • 1 hrs

    45 mins

    1 hrs 45 mins

  • Yields: Yields 2-15 cm brioches


3/4 cup water

3 egg yolks

2 eggs

1 tbsp lemon zest

1 tbsp orange zest

2 tsp vanilla extract

3 cups All Purpose Flour Mix

1/2 cup cane sugar

1 1/2 tbsp instant dry yeast

1 tsp salt

1/2 cup unsalted, softened butter, diced

1 1/2 cups mixed dry fruit (raisins, cherries, cranberries)

1/4 cups dark rum


1- In a non-reactive bowl, combine the rum and dried fruit.

2- In a stand mixer fitted with the paddle, combine the water, egg yolks, eggs, zests and vanilla.

3- In a separate bowl, combine the All Purpose flour Mix with the sugar, yeast and salt. Add this mixture to liquid in the stand mixer and mix at low speed for several minutes, until the dough is uniformly combined.

4- Add the softened butter to this dough and mix well until the butter is completely incorporated.

5- Fold the fruit into the dough by hand, with a spatula or wooden spoon.

6- Butter a cake, brioche or bread pan and pour in dough, using a spatula to scrape out the bowl.

7- Let it rise in a warm location (a cold oven with the light on) for 40 minutes or until holes appear on the surface and the volume is almost doubled.

8- Bake in a preheated 350F oven for 20 minutes and lower the temperature to 325F for a further 25 minutes or until a skewer or toothpick inserted into the middle comes out clean.

9- Remove immediately from the pan and let cool completely on a rack.


You can omit the rum and use only fruit or add 1 tsp rum extract.


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