Olive Oil Brioche with Candied Fruit
A variation on brioche, traditionally found in southern France. We've included dried and candied fruit, making it festive and harkening to panettone.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at americanolivefarmer.com.
Ingredients
- 2 ¾ cup (330g) unbleached all purpose flour
- ¼ (28g) cup nonfat dry milk
- 3 Tbsp (35g) granulated sugar
- 1 tsp (8g) sea salt
- 1 packet instant yeast
- 3 large eggs (cold)
- ¼ cup (57g) water (cool)
- 1 Tbsp vanilla extract
- ½ cup (106g) Lucero Extra Virgin Olive Oil
- 12 oz candied and/or dried fruit cut into ½ inch pieces. I used equal parts pitted prunes, pitted dried cherries, and homemade candied orange peel
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