Brioche rolls with dried fruit and Blue of London tea
Serves 6 Dessert
- 1 cup flour (7 oz. spelt flour, 2 tablespoons of buckwheat flour, 30 grams of chestnut flour)
- 15 cl of milk
- 80 grams of melted butter
- 40 grams of cane sugar
- 15 grams of fresh Baker’s yeast (or 1 packet of 6 grams of dry yeast)
- 2.5 tablespoons of crushed tea
- 5 grams of table salt
- 40 grams of dried raisins
- 4 dried apricots
- 4 finely cut figs
- 1 organic lemon
- 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, 50 g of melted butter, the rest of the milk, 20 grams 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.