Brioche rolls with dried fruit and Blue of London tea

Serves 6 Dessert
  • easy
  • 30min
  • 25min
Brioche rolls with dried fruit and Blue of London tea

Ingredients

  • 250 g (8.8 oz) flour
  • 190 g (6.7 oz) spelt
  • 30 g (1.1 oz) buckwheat
  • 30 g (1.1 oz) chestnut
  • 15 cl milk
  • 80 g (2.8 oz) melted butter
  • 40 g (1.4 oz) cane sugar
  • 15 g (0.5 oz) fresh baker's yeast or 1 packet (0.2 oz) dry yeast
  • 2.5 tablespoons ground Blue of London
  • 5 g (0.2 oz) fine salt
  • 40 g (1.4 oz) raisins
  • 4 dried apricots
  • 4 dried figs, finely chopped
  • 1 organic lemon

Preparation

  • Crumble the yeast into a bowl.
  • Add 3 tablespoons of warm milk and 1 tablespoon of cane sugar.
  • Mix together and leave for 5 minutes or until the yeast starts to produce bubbles.
  • Add the flour, 50 g (1.8 oz) of melted butter, the remaining milk, 20 g (0.7 oz) of sugar, the salt, and 1.5 tablespoons of ground tea.
  • Knead for 5 to 7 until the dough begins pulling away from the sides.
  • Cover with cling film.
  • Leave to rest for 40 minutes.
  • Pre-heat the oven to 180 °C (356 °F).
  • On a work surface lightly dusted with flour, roll the dough out to 20 x 30 cm.
  • Brush on the rest of the melted butter.
  • Sprinkle with the remaining cane sugar and tea.
  • Sprinkle on the chopped dried fruits and lemon zest.
  • Roll up the dough, making sure it is securely closed.
  • Cut into 5-cm slices and place them into a round dish.
  • Leave to rest for 20 minutes before baking in the oven for 25 minutes.

Seafood & Tea pairings

While Earl Grey is normally used to flavour sweet treats, try pairing it with a platter of oysters for a truly unconventional combination. The citrus aromas marry well with the salty notes, but make sure to use a delicate tea so the bergamot doesn't overpower the flavours of the seafood.