Egg-free brioche loaf with figs

Published on 9 November 2016

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Soft, delicious and not overly sweet for breakfast or snacks. Keeps a few days in foil, excellent toasted. Replace figs with rehydrated sultanas.

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INGREDIENTS

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1.Step 1 of 20
I sift flour into mixer.
2.Step 2 of 20
I crumble yeast and add water.
3.Step 3 of 20
I start hook and add sugar.
4.Step 4 of 20
Honey.
5.Step 5 of 20
I knead briefly and gradually add softened butter.
6.Step 6 of 20
I add mascarpone on low.
7.Step 7 of 20
Salt.
8.Step 8 of 20

I work until soft and well developed.
9.Step 9 of 20
I cover and rise until doubled, about 2 hours.
10.Step 10 of 20
After two hours, I uncover.
11.Step 11 of 20
I gently put soft dough on a floured surface and stretch into a rectangle with floured hands.
12.Step 12 of 20
I finely chop figs.
13.Step 13 of 20
I distribute over dough.
14.Step 14 of 20
I roll up.
15.Step 15 of 20
I seal well.
16.Step 16 of 20
I put seam-down in a parchment-lined loaf tin.
17.Step 17 of 20
I cover again.
18.Step 18 of 20
I rise to the rim.
19.Step 19 of 20
I bake at 180°C for 30 minutes and brush immediately with honey.
20.Step 20 of 20
After 10 minutes, I unmould and cool on a rack.

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