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Caramelised fig brioche with lavender honey

This Italian-style brioche is similar to the French version, with a lovely buttery flavour. It's best eaten on the day it's made.

You'll need

100 ml lavender honey (see note) Finely grated rind of 1 orange 8-10 figs, sliced To serve: mascarpone   Brioche 330 gm (2¼ cups) plain flour 30 gm caster sugar 7 gm (1 sachet) dried yeast Finely grated rind of 1 lemon 80 ml (1/3 cup) milk 1 egg and 1 egg yolk, at room temperature, lightly beaten 60 ml dry white wine 120 gm softened butter, diced


  • 01
  • For brioche, combine flour, sugar, yeast, lemon rind and a pinch of salt in an electric mixer fitted with a dough hook. In a separate bowl whisk milk, beaten egg and wine then, with the mixer on medium speed, add to dry ingredients and beat until combined. Gradually add butter, mixing until a dough forms. Knead in the mixing bowl until dough is smooth and glossy and comes away from the sides (4-5 minutes), then cover with plastic wrap and stand in a warm place until doubled in size (1½-2 hours).
  • 02
  • Preheat oven to 200C and line an oven tray with baking paper. Roll out dough on a lightly floured surface to a 30cm x 18cm rectangle. Place on oven tray, and bake, rotating once to cook evenly, until puffed and golden (30-35 minutes).
  • 03
  • Heat honey in a small saucepan with orange juice and 1 tbsp water, then set aside to infuse and cool. Arrange figs on brioche, drizzle with honey and serve with mascarpone.

Note Lavender honey is available at select delicatessens. If it's unavailable, make your own by warming fresh, unsprayed lavender in a honey to infuse.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2015

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