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Brioche with sultanas and soft figs


  • 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


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.

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