Brioche rolls with dried fruit and Blue of London tea
Serves 6 Dessert
- 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
- 5 g (0.2 oz) fine salt
- 40 g (1.4 oz) raisins
- 4 dried apricots
- 4 dried figs, finely chopped
- 1 organic lemon
- 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.