AT A GLANCE
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.
|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.