Brioche Super Fruit Brunch Loaf
This one looks messy, but tastes delicious. You can mix up any which way with the berries, just make sure there’s plenty of them.
First, defrost your dough (either overnight in the fridge, or for 3-4 hours on the worktop), leaving your dough in the wrapper. Then unwrap your doughballs and mould them together before flattening to around 3cm thickness. Put the berries on top, and then fold the dough over repeatedly, incorporating them into the dough evenly. Your dough will start to get slippery as the berries release their juice, and it will start to look messy. Don’t worry, it’ll still proof and rise, and bake beautifully in the oven.
Place into a lined loaf tin or onto a baking sheet and cover. It’ll now need to proof (double in size) which will take a few hours (the time will depend on the room temp, approx. 3-4 hours). If you have a nice cosy spot like a shelf over a radiator, it’ll work a treat, just don’t place over a direct heat.
Once the dough has doubled in size, it’s time to give it a little egg (or milk), then sprinkle the sugar pearls on top. Bake at 160 degrees in a Fan Oven (Electric 180 degrees) for 20-25 mins until golden brown.
Set aside to cool, then pull apart and enjoy on its own or with butter and jam, a perfect cake alternative for any time of the day.