Dry fruits & orange brioche

Ingredients

• 4 cups All purpose flour or Bread flour
• 100 g Butter (room temperature)
• 3 nos Eggs+1no Egg yolk (for brushing)
• 2 tablespoons Active dry yeast
• 1/2 cup Luke warm water
• 1/4 teaspoon Salt
• 1/4 cup Sugar
• 1 cup Orange juice
• 1 teaspoon Orange zest
• 1 cup Mixed dry fruits (raisins,dry apricots, dry cranberries)
• 1/4 cup Mixed Nuts (almonds,pistachios & cashews)
• Few sugar pearls

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Tarte tropézienne, a french brioche dessert

Preparation

• Make a foamy yeast with active dry yeast,lukewarm water,salt and sugar..Now take the flour, butter, beatened eggs, sugar, orange zest, dry fruits, nuts in a large bowl, gradually add the foamy yeast,orange juice and turn everything a smooth and soft dough.
• Arrange the brioche dough in a greased bowl covered with a towel in a warm place until they doubled their volume.
• Punch the dough down,divide them into 3 pieces, roll them well with ur palm of your hand n form as smooth ball.
• Roll each ball as thin ropes..braid the ropes together, press the dough together to the ends.
  
• Place the braided brioche in a loaf mould, brush the top with egg yolk and sprinkle some sugar pearls.
• Bake them at 350F for 25-30 minutes. Let them cool for 10 minutes before serving.
• Brioches are best when eaten straight from the oven but once cooled, they may be stored in an airtightened box at room temperature for upto 3 days...

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