Plum Brioche
The month of August brings an abundance of plums in various varieties, and one of my favourites that grow in Ontario is the yellow plum. One delightful way to showcase these plums is in a simple brioche cake, which beautifully highlights their sweet and tangy flavour. This seasonal fruit comes and goes, so it's essential to enjoy it while it lasts. Most of my yeast-based recipes call for fresh yeast; however, if fresh yeast isn't readily available, you can easily substitute it with instant dry yeast. To convert from fresh yeast to instant dry yeast, simply multiply the quantity of fresh yeast by 0.33.
PLUM BRIOCHE
By Zosia Culinary Adventures | Date: August 20, 2024
Preparation Time: 2.5 hours
Bake Time: 45 minutes
Yield: 20 servings
Ingredients:
500 g all purpose flour
15 g fresh yeast
3 egg yolks
125 ml sugar
125 g unsalted butter
250 ml lukewarm 2% milk
500 g yellow plums or any plums of your choice
1 tsp vanilla essence
powder sugar to decorate
Instructions:
In a small bowl, mix together the yeast, 1 teaspoon of sugar, and 2 tablespoons of flour, then pour in 1/4 cup of lukewarm milk. Stir the ingredients gently until well combined. After mixing, let the mixture activate for about 10 minutes, allowing it to bubble and develop a frothy texture.
In a separate bowl, thoroughly whip the egg yolks together with the granulated sugar and vanilla essence until the mixture becomes creamy and well combined. Meanwhile, melt the butter until it is completely liquid, then allow it to cool off to room temperature before incorporating it into the mix.
Mix the flour with the activated yeast in a large mixing bowl, then proceed to gradually add the egg mixture, melted butter, and milk. It is important that you incorporate these ingredients slowly to ensure even distribution. Combine all these ingredients together at first using a Danish whisk, which will help aerate the mixture and create a smooth batter. Once well mixed, transfer the dough to a floured work table for further kneading and shaping.
Knead the dough by hand or using a stand mixer for approximately 5 minutes until it becomes soft and smooth to the touch. After you have finished kneading, transfer the dough into a floured bowl and cover it with a clean, dry cloth to help retain warmth during the rising process. Then, place the bowl in a warm spot in your kitchen, allowing it to rise until it doubles in size. This process typically takes anywhere from 1 to 2 hours, depending on the specific temperature and humidity levels in your environment.
Preheat the oven to 180°C or 350ºF. Line a 23cm x 33cm or 9'“x13”inch baking pan with parchment paper.
Wash the plums under cool running water and dry. Remove the stones from the center of each plum carefully; this can be harder with yellow plums since the stones can stick to the flesh. Use a paring knife to work around the stone and get as much fruit as possible.
Stretch the dough with your fingers inside the baking pan, ensuring it covers the base evenly. Once the dough is in place, arrange the cut-up plums on top of the batter, distributing them evenly for a balanced flavour in every bite. Using your fingers, gently press the plums into the dough, allowing the natural juices to seep into the batter as it bakes.
Cover the prepared dough with a clean linen cloth, and allow it to rise for a total of 40 minutes in a warm environment.
Bake for approximately 45 minutes or until the top is lightly golden brown and the edges are slightly crisp.
Once it is baked, let it cool for approximately 5 minutes before gently dusting it with a light coating of powdered sugar for a charming finish.
Nutrition Facts per One Serving💖
Calories 218 | Fat 9.6 g \ Saturated Fat 4.8 g\ Cholesterol 200 mg\ Sodium 50 mg\ Total Carbohydrate 27.5g \ Dietary Fiber 1.1g\Total Sugars 7.5 g\ Protein 5.8g \ Vitamin D 20 mcg\ Calcium 40 mg\ Iron 2 mg\ Potassium 93 mg