The Brioche aux Fruits cake, a delicious French pastry, is perfect for breakfast or dessert. Made with brioche dough, this cake resembles bread dough but is enriched with eggs, sugar, and a variety of fresh fruits like strawberries, raspberries, and blueberries. It’s baked until golden brown.
Brioche aux Fruits cake is a popular pastry in France and is often served during special occasions or as a treat for guests. If you’re looking for a delicious and impressive dessert to serve at your next gathering, consider making a Brioche aux Fruits cake.
Key Brioche aux Fruits cake Ingredients & Why
Brioche Dough
The foundation of this cake, made with flour, yeast, water, salt, eggs, and butter, lends it a rich, buttery flavor and a soft, flaky texture.
Fruits
Dried apricots, raisins, sour cherries, figs, nectarines, and plums can all be incorporated into Brioche aux Fruits cake. These fruits infuse natural sweetness and flavor into the cake, balancing the richness of the brioche dough.
Sugar
Sugar is a crucial addition to the brioche dough, enhancing both its flavor and sweetness.
Eggs
An essential component of brioche dough, eggs play a pivotal role in bestowing the cake with a rich, buttery flavor and a soft texture.
On occasion, milk is introduced to the brioche dough to elevate its richness and tenderness.
Butter
A fundamental ingredient in brioche dough, butter imparts the cake with its opulent, buttery taste and a tender, flaky texture.
How Do You Make The Best Brioche aux Fruits cake?
- Gently warm the milk. Crumble the yeast into a small dish and dissolve it in a bit of milk.
- While doing so, place flour, salt, sugar, and a whole egg in the robot’s bowl. Mix and slowly add yeast, milk, and orange blossom water for clarity and brevity.
- Mix the dough thoroughly and then add the butter in small pieces. Stir for at least 5 minutes.
- To achieve the desired result, cover the dough in the mixer bowl and let it rise for 1-2 hours. It should double in size.
- Gently fold in the candied fruits to the dough. Mix with a spatula.
- Shape the dough and place it in an appropriate mold, then let it rise for a further 1 to 2 hours.
- Brush the top with a mixture of egg yolk and a splash of milk, then bake at 180°C for 25-30 minutes.
- To add shine, brush with warm jelly after cooking. Decorate with candied orange peels.
- And yum, yum… There’s actually not much butter in this recipe, so plan to enjoy it the same day to keep it from drying out, which shouldn’t be a problem.
Pro Tips For Making Brioche aux Fruits cake Recipe
- Prior to starting, carefully review the recipe and ensure you have all necessary ingredients and equipment.
- If it’s your first time making brioche dough, we recommend reading a detailed post on it for a better understanding. Brioche dough is delicate and luxurious, demanding extra care.
- When creating the dough, follow instructions precisely and measure ingredients accurately.
- During the dough’s proofing, ensure a warm, draft-free spot. You can use a proofing box or your oven with the light on for a cozy environment.
- While assembling the cake, evenly spread the fruit filling and leave a border to prevent leakage.
- Brush the dough’s exposed edges with egg wash or melted butter for a shiny, golden finish.
- Bake the cake until it’s golden brown and thoroughly cooked. Test doneness with a toothpick; if it comes out clean from the center, the cake is ready.
- Allow the cake to cool completely before slicing and serving, allowing flavors to develop and the cake to set perfectly.
How to Store Brioche aux Fruits cake
- Cool the cake completely before storing.
- Prevent drying out by wrapping the cake in parchment, greaseproof paper, and foil.
- Ensure freshness by storing the wrapped cake in an airtight container.
- Refrigerate for up to a week.
- To freeze, tightly wrap the slightly warm cake in foil, place it in a freezer-safe bag, remove air, and seal. Freeze for up to 2 months. For thawing, refrigerate overnight or microwave briefly to prevent denseness.
Can You Freeze Brioche aux Fruits cake?
Freezing Brioche aux Fruits cake is a breeze. Ensure you freeze it prior to its best before date. Upon defrosting, immediate use is essential. Whether for toasting or enjoying a delightful cheeseburger with frozen Brioche Burger Buns, your freezer’s your ally!
Frequently Asked Questions About Brioche aux Fruits cake
What is Brioche aux Fruits cake?
Indulge in the perfect dessert for special occasions, Brioche aux Fruits cake, made with brioche bread and fruit.
What is the history of cake?
Cake’s rich history traces back to ancient times when it resembled sweetened bread. Across French provinces, distinctive cakes have emerged as their signatures. Today, cake plays a central role in diverse ceremonial events, including holidays, birthdays, weddings, funerals, and baptisms.
What are some variations of brioche?
Discover different brioche variations, from the easy no-knead to the decadent fruit and nut dessert made with brioche, fruit, and almond streusel.
Brioche aux Fruits cake Recipe
Ingredients
- 25g Levure de boulanger
- 150g Fruits confits
Instructions
- Begin by gently warming the milk, then crumble the yeast into a small dish, dissolving it in a small portion of the milk.
- Meanwhile, in the robot's bowl, combine flour, salt, sugar, and a whole egg. Mix while gradually adding yeast, milk, and orange blossom water.
- Thoroughly mix the dough, then add the butter in small pieces. Mix for at least 5 minutes.
- Cover the mixer bowl, allowing the dough to rise for 1-2 hours. It should double in size during this time.
- Gently fold in the candied fruits to the dough with a spatula.
- Shape the dough or place it in a suitable mold, then let it rise for 1 to 2 hours.
- Enhance the dish by brushing it with a blend of egg yolk and a splash of milk, then bake at 180°C for 25-30 minutes.
- Enhance the luster post-cooking with a warm jelly brush. Garnish using candied orange peels.
- And yum, yum... There isn't actually much butter in this recipe, so plan to enjoy it the same day to keep it from drying out, which shouldn't be a challenge.
