Fruit Brioche with Walnut Cream

By California Walnuts
Total Time
6 Hrs, 40 Mins
Serves
12
Serving Size
1 slice, 2 tablespoons walnut cream
Meal
Breakfast Brunch Snack
Course
Appetizers Desserts Snack

DESCRIPTION

This classic bread gets its great flavor and tender texture from butter and eggs. A California walnut topping adds even more flavor to this recipe.

Prep Time
6 Hrs
Cook Time
40 Mins
Total Time
6 Hrs, 40 Mins
Calories
480
Total Fat
26
Saturated Fat
13
Polyunsaturated Fat
5.328
Monounsaturated Fat
6.327
Cholesterol
125
Sodium
320
Carbohydrates
54
Dietary Fiber
2
Total Sugars
23
Protein
9
Vitamin D
0
Calcium
35
Iron
2
Potassium
160

Ingredients

Bread

  • 1/2 cup lukewarm water
  • 3 tablespoons sugar
  • 1 packet instant dry or active dry yeast
  • 3 eggs
  • 3 1/2 cups bread flour, divided
  • 3/4 teaspoon salt
  • 3/4 cup butter, at room temperature
  • 3/4 cup dried fruit (apricots, cherries, cranberries)

Walnut Cream Topping

  • 1 cup California walnuts
  • 1/2 cup sugar
  • 6 tablespoons butter, at room temperature
  • 2 eggs
  • 2 tablespoons flour
  • Powdered sugar

Preparation

  1. Stir together water, sugar, and yeast in the bowl of an electric mixer. Let stand for 5 minutes or until foamy.
  2. Beat in eggs, then slowly add 3 cups flour. Beat for 5 minutes using a dough hook. Add butter a tablespoon at a time, scraping down the sides of the bowl as needed. Beat on low speed for 10 minutes. Slowly add just enough of the remaining flour to form a soft dough.
  3. Turn onto a lightly floured board and knead for 1 minute. Shape into a smooth ball and place in a lightly buttered bowl, and cover with a buttered piece of plastic wrap. Let proof for 4 to 5 hours at room temperature or for 12 to 16 hours in the refrigerator. (A longer, cooler proof will result in a more tender bread)
  4. Turn dough onto a lightly floured board and knead several times. Roll into rectangle about 1-inch thick. Sprinkle with fruit and roll up to enclose. Pinch ends and fold under to seal. Place seam side down on a parchment-lined baking sheet. Cover with plastic wrap and let stand in a warm spot for 1 hour for room temperature or for 2 hours for chilled dough, or until dough has doubled in size.
  5. Preheat oven to 350°F. Bake for 35 to 40 minutes or until a skewer inserted into the top comes out clean. Set aside until cool enough to handle, then cut into 12 slices about 1-inch thick; place back on baking sheet.
  6. Puree all walnut cream ingredients in a small food processor. Spread equal amounts onto bread slices. Bake for 15 minutes or until the tops are lightly browned. Dust with powdered sugar.