Tear and Share California Prune Brioche
This California Prune Brioche is a sophisticated spin on monkey bread. Mmm, the holidays just got sweeter.
Ingredients
- 150 g California Prune purée
- 500 g strong bread flour
- 5 g salt
- 40 g sugar
- 100 ml warm milk
- 40 ml warm water
- 2.5 tbsp dry fast acting yeast
- 5 eggs
- Plus 1 egg to glaze
- 250 g unsalted room temperature butter
Instructions
- In a free-standing mixer with a dough hook, mix the flour, salt, sugar and yeast. In a separate bowl, mix the eggs. Gradually add the eggs to the dry ingredients and mix together until a ball has formed. 4-5 minutes.
- Add butter, a little at a time and mix for 3-4 minutes until completely combined. Lightly grease a large bowl, place the dough inside, and cover tightly with plastic wrap. Store in the fridge to proof for at least 7 hours or overnight. Once rested, cut the dough into 4 equal pieces.
- Knead the dough for a couple of minutes and roll one section into a circle roughly the size of a dinner plate. Place the rolled-out dough on a baking sheet lined with parchment paper. Spread a thin layer of California Prune puree on the dough. Roll out the remaining pieces of dough and repeat the process.
- After the last layer is placed on top, use the parchment paper to slide the stack onto a large cutting board.
- To make the star shape, you need to cut the brioche. Start by making 2 cuts on the edge of the brioche opposite each other through all 4 layers, so you end up with about a 2 inch (5 cm) section in the center of the brioche that remains uncut.
- Then cut each half again, cutting through the layers but keeping the 2 inch (5 cm) area in the middle uncut. You should have now cut it into quarters with an uncut circle in the middle.
- Cut each quarter in half again through all 4 layers but leaving the uncut circle in the middle.You will now have eight sections. Cut each of these in half so you have 16 sections with the uncut middle circle.
- (Tip: Before you start cutting, place a 2 inch (5 cm) diameter bowl in the middle of the brioche and cut the sections from the bowl outwards to the edge, always making sure the middle circle remains uncut.)
- To twist the sections, take 2 sections at a time and twist them twice outwards then pinch the ends together to seal. Twist all of the sections until you end up with a star shape.
- Place the brioche back on the baking tray and cover with lightly oiled foil to prevent it from sticking and allow to proof tor the second time in a warm place for around 2 hours.
- Preheat oven to 350°F (180C) and cook for 25-30 minutes. It should be a lovely golden color when finished. If it is coloring too much, lightly cover the top with foil.
- Remove from the oven and allow to cool for 10 minutes before tearing off.
Notes
Try dipping this Tear and Share Brioche into one of your favorite hot drinks!
Nutrition
Calories: 454kcalCarbohydrates: 53gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 137mgSodium: 392mgPotassium: 225mgFiber: 3gSugar: 10gVitamin A: 877IUVitamin C: 0.1mgCalcium: 45mgIron: 3mg