Brioche with sultanas and soft figs

Ingredients

  • 12 3/4 oz white flour type 55
  • 7 oz semi-skimmed milk
  • 2 tsp yeast, fresh or dried
  • 1 oz caster sugar
  • 1 1/2 tsp salt
  • 1 tbsp lemon juice
  • 3/4 oz melted butter
  • 1 1/2 oz sultanas
  • 2 1/2 oz soft figs

Temperature: 440 ° F

Instructions

Cut the figs into small cubes.
Mix together the warm milk, yeast, sugar, salt, lemon juice, sultanas, figs and melted butter. If using the fresh yeast, dilute it beforehand in a little water.
Knead everything for 5 minutes. The dough should come away easily from the side of the bowl and your fingers. If using a food processor, keep on a low speed.
Make a large ball with the dough and place it on the floured platter. Leave to rise from 1 hour at room temperature, with the cloche. The dough must double in size.
After 1 hour, make 2 cuts on the surface in a cross using the baker's blade. Cover again with the cloche.
Place in a preheated oven for 40 minutes at 440°F.