Method

Introductory photographs from the original

0 steps completed out of 18

1.Step 1 of 18
I mix 100 g Manitoba, 1 tablespoon sugar, yeast and 90 ml room-temperature milk, all from totals.
2.Step 2 of 18
I cover sticky starter and rest half an hour until doubled.
3.Step 3 of 18
I put both flours and sugar in mixer.
4.Step 4 of 18
I dissolve salt in eggs, mixing with fork.
5.Step 5 of 18
I add eggs after starter to flour.
6.Step 6 of 18
I add milk and knead with hook for 5 minutes, then lemon zest.
7.Step 7 of 18
I gradually add soft butter and knead at least 10 minutes until elastic and leaving bowl sides.
8.Step 8 of 18
I knead briefly by hand until soft, smooth and elastic.
9.Step 9 of 18
I cover ball in a floured bowl and rise in switched-off oven with light on for 3 hours.
10.Step 10 of 18
After 3 hours it has more than doubled.
11.Step 11 of 18
I flatten and divide into 3 equal pieces.
12.Step 12 of 18
I roll into strips.
13.Step 13 of 18
I spread jam, chopped dried figs, walnuts and flaked almonds.
14.Step 14 of 18
I close and roll.
15.Step 15 of 18
I put seam down on parchment-lined tray and start plaiting.
16.Step 16 of 18
I brush plait with milk and add flaked almonds and brown sugar.
17.Step 17 of 18
I bake at 180°C preheated for 35 minutes, checking and covering if dark.
18.Step 18 of 18
Soft and tasty, optionally dust icing sugar.

Fig jam brioche plait with dried figs, walnuts and almonds