Monday, May 1, 2017

Fig and Almond Brioche

The ongoing highway closure has encouraged me to explore portable breakfast items. I decided to try a filled brioche in coffee cake format. That style is easy to eat and a little easier to make than shaping the traditional brioche cups.

I made my brioche in the bread maker and added two more rises, one at room temperature and one in the refrigerator. This item is half of the recipe. The filling is a combination of fig preserves that I made two summers ago, sliced almonds, honey, and a little mace.

Here is the coffee cake right out of the oven. The other one was stashed in the freezer for later.

And here is the interior. I put quite a bit of filling in the middle but I could have added even more. The brioche dough is rich without being overpowering. I love figs with their combination of gentle sweetness and a touch of earthiness. The mace adds a nice little bite to contrast with the brioche.

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