Dry Fruits & Orange Brioche

Brioche is a French bread with eggs and butter which tends to give a rich and tender crumb..I tried out brioche sterday with orange juice,nuts and with a mix of dry fruits..This brioche tasted extremely yummy with those dry fruits and some chopped nuts, this brioche looks really very festive when i sprinkled some sugar pearls over them..Brioche origin in France and these brioche is considered as a viennoiserie. It is made as the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, milk and sugar. Brioche, along with pain au lait and pain aux raisins which are commonly eaten at breakfast or as a snack. Brioche is often cooked with fruit or chocolate chips and served as a pastry or as the basis of a dessert with many local variations in ingredients, fillings or toppings..This brioche goes directly to BBD#35-Breads With Dry Fruits guest hosted by Umm Mymoonah, event by Zorro and to AWED guest hosted by me, event by DK and to DNSW-D hosted by Akila..



4cups All purpose flour or Bread flour
100grms Butter (room temperature)
3nos Eggs+1no Egg yolk (for brushing)
2tbsp Active dry yeast
1/2cup Luke warm water

1/4tsp Salt
1/4cup Sugar
1cup Orange juice
1tsp Orange zest
1cup Mixed dry fruits (raisins,dry apricots, dry cranberries)
1/4cup Mixed Nuts (almonds,pistachios & cashews)
Few sugar pearls

Make a foamy yeast with active dry yeast,lukewarm water,salt and sugar..Now take the flour, butter, beatened eggs, sugar, orange zest, dry fruits, nuts in a large bowl, gradually add the foamy yeast,orange juice and turn everything a smooth and soft dough..

Arrange the brioche dough in a greased bowl covered with a towel in a warm place until they doubled their volume..Punch the dough down,divide them into 3 pieces, roll them well with ur palm of your hand n form as smooth ball..Roll each ball as thin ropes..braid the ropes together, press the dough together to the ends..Place the braided brioche in a loaf mould, brush the top with egg yolk and sprinkle some sugar pearls...Bake them at 350F for 25-30 minutes..Let them cool for 10 minutes before serving..

Brioches are best when eaten straight from the oven but once cooled, they may be stored in an airtightened box at room temperature for upto 3 days...