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.