Dutch oven brioche
- Soak the fruit in orange blossom water.
- Add all the ingredients except the butter and fruit to a mixer bowl.
- Knead at medium speed for 7 to 8 minutes, or until the dough pulls away from the bowl.
- Add the softened butter and knead again for around 2 minutes, or until the dough pulls away from the bowl.
- Add the candied fruit, then place the dough in a stainless steel bowl and cover with plastic wrap.
- Let rise for 1 hour and 45 minutes at room temperature.
- Place the ball of dough on a floured surface. Form a large ball then place it in your cast iron Dutch oven. Let rise for 2 1/2 to 3 hours at room temperature.
- Glaze the dough with a brush dipped in a beaten egg with a pinch of salt, then sprinkle with sugar.
- Bake in a preheated oven at 170°C (340°F) for 30 to 35 minutes
- Let cool, then decorate with the apricot topping and candied fruit.
- 240 g (8.5 oz) candied fruit
- 20 g (0.7 oz) orange blossom
- 500 g (4 cups) T45 flour
- 70 g (1/3 cup) sugar
- 12 g (2 tsp) salt
- 18 g (4 tsp) whole milk
- 6 large, cold eggs
- 20 g (0.7 oz) baker's yeast
- 250 g (1 cup) butter
- For the decoration: 1 egg
- 1 pinch of salt
- Candied fruit
- Apricot topping
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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