Caramelised fig brioche with lavender honey

AT A GLANCE

  • Serves 8 people

This Italian-style brioche is similar to the French version, with a lovely buttery flavour. It's best eaten on the day it's made.

  • 100 ml lavender honey (see note)
  • Finely grated rind of 1 orange
  • 8-10 figs, sliced
  • To serve: mascarpone
  •  
  • Brioche
  • 330 gm (2¼ cups) plain flour
  • 30 gm caster sugar
  • 7 gm (1 sachet) dried yeast
  • Finely grated rind of 1 lemon
  • 80 ml (1/3 cup) milk
  • 1 egg and 1 egg yolk, at room temperature, lightly beaten
  • 60 ml dry white wine
  • 120 gm softened butter, diced
01   For brioche, combine flour, sugar, yeast, lemon rind and a pinch of salt in an electric mixer fitted with a dough hook. In a separate bowl whisk milk, beaten egg and wine then, with the mixer on medium speed, add to dry ingredients and beat until combined. Gradually add butter, mixing until a dough forms. Knead in the mixing bowl until dough is smooth and glossy and comes away from the sides (4-5 minutes), then cover with plastic wrap and stand in a warm place until doubled in size (1½-2 hours).
02   Preheat oven to 200C and line an oven tray with baking paper. Roll out dough on a lightly floured surface to a 30cm x 18cm rectangle. Place on oven tray, and bake, rotating once to cook evenly, until puffed and golden (30-35 minutes).
03   Heat honey in a small saucepan with orange juice and 1 tbsp water, then set aside to infuse and cool. Arrange figs on brioche, drizzle with honey and serve with mascarpone.

Note Lavender honey is available at select delicatessens. If it's unavailable, make your own by warming fresh, unsprayed lavender in a honey to infuse.

Topics:

HONEY, FIGS, ITALIAN, WHITE WINE, BAKING, LEMONS, DESSERT, AUTUMN

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LUCY TWEED , LISA FEATHERBY

FEATURED IN

Mar 2015

Mar 2015

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