Brioche rolls with dried fruit and Blue of London tea

Serves 6 Dessert

easy
30min
25min

Indulge in a sophisticated twist on a classic bakery favorite! Perfect for an elegant breakfast, a refined brunch, or a satisfying afternoon snack, these brioche rolls bring warmth and a touch of refinement to any occasion.

Brioche rolls with dried fruit and Blue of London tea

Ingredients

1 cup (125 g) of flour
5 fl oz (15 cl) of milk
2.8 oz (80 g) of melted butter
3 tbsp (40 g) of cane sugar
0.5 oz (15 g) of fresh Baker’s yeast (or 1 packet of 6 grams of dry yeast)
2.5 tbsp of crushed Blue of London tea
1 tsp of table salt
1.4 oz (40 g) of dried raisins
4 dried apricots
4 finely cut figs
1 organic lemon

Preparation

Crumble yeast in a bowl.
Add 3 tablespoons of warm milk and 1 tablespoon of sugar.
Mix then leave for 5 minutes allowing the yeast to bubble.
Add the flour mix, 1.8 oz (50 g) of melted butter, the rest of the milk, 0.7 oz (20 g) of sugar, salt, 1.5 tablespoons of crushed tea.
Knead for 5 to 7 minutes. The pastry will detach itself from the sides.
Cover with a plastic film.
Leave for 40 minutes.
Preheat the oven at 356 °F.
On a well-floured work surface, using a rolling pin spread out the pastry on a surface of 20 x 30 cm.
Spread the remainder of the melted butter with a brush.
Sprinkle the remaining sugar and tea.
Divide the dried fruit and lemon zest.
Roll the pastry, compressing the rolling pin tightly.
Cut into pieces of 5 cm and place them in a round plate.
Leave for 20 minutes and then cook for 20 minutes in oven.