This recipe is a variation of the Brioche Bread. The addition of dry fruit makes it richer and almost a cake, the ideal bread for the festivities. This recipe contains raisin and prunes but you can add any kind of dry fruit according to your taste and to what your cupboard offers: dates, figs, walnuts, pine nuts etc. Enjoy the Brioche Bread with Raisin and Prunes!
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Ingredients
- Brioche Bread (one loaf)
350 g flour
100 g milk
1 egg
40 g sugar
4 g active yeast
1/2 tbs salt
1 cup or more of floured dry fruit (raisin, prunes, figs, apricots, nuts, etc)
- Egg Wash
1 egg
2 Tbs milk
- Topping (opt.)
2 Tbs. sugar pearls
Directions
- To make the bread dough follow the recipe of Brioche Bread
after the dough has doubled in size
add the dry fruit (slightly flour the fruit, by doing so the fruit won’t burn so easily and fall into the bottom of the bread)
and start folding the fruit into the dough in a way that the dough covers the fruit 
Prepare the egg wash: whisk well one egg with 2 Tbs. milk.
sprinkle some sugar or sugar pearls on the top
cover and let rest for about 20 minutes
Set oven at 375/400F (depending on your oven).
bake for about 20/30 minutes, remove from oven and let cool before slicing
enjoy with some salty butter and a cup of tea!
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