Fruit Bruschetta: A Sweet and Refreshing Delight
Category: Desserts
Serves: 20
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 350g |
| All-Purpose Flour | 150g |
| Butter | 150g |
| Whole Milk | 125ml |
| Water | 50ml |
| Sugar | 20g |
| Fine Salt | 8g |
| Dry Yeast | 4g |
| Eggs | 2 |
| Egg Yolk | 1 |
| Plums | 300g |
| Strawberries | 300g |
| Apples | 200g |
| Raspberries | 60g |
| Sugar (for fruit mixture) | 30g |
| Lemon Juice | 1 |
| Lemon Zest | 1 |
| Orange | 1 |
| Fresh Mint | As needed |
Instructions
-
Prepare the Brioche Dough:
Begin by dissolving the dry yeast in warm water (alternatively, use 15g of fresh yeast). If you don’t have a stand mixer, you can knead the dough by hand. Use a fork to combine the flours and liquids. Next, add the beaten eggs, sugar, and warm milk to the mixture. Knead well for about 15 minutes until the dough becomes smooth and homogeneous. If necessary, pause and fold the dough several times to help it come together. -
Incorporate Butter and Salt:
Replace the dough hook with a kneading hook and add the salt and softened butter, one cube at a time. Allow each cube to be absorbed before adding the next. Knead for approximately 20 minutes until the dough is smooth and elastic. Form the dough into a ball and place it in a bowl. Cover it with plastic wrap and let it rise in a warm place (about 25°C) for 30 minutes. -
Shape the Brioche Dough:
After the dough has risen, line a 28 x 11 cm loaf pan (7 cm high) with parchment paper. Lightly butter the pan and cut a rectangle (28 x 11 cm) to cover the base, and a strip (7 cm high and 78 cm long) for the sides. Press the paper firmly to avoid any creases. -
Divide and Braid the Dough:
Take the dough and divide it into three equal parts, each 40-45 cm long. Begin braiding the dough by placing the three strands on the base of the pan, then braiding them together as you go along. Once you reach the end, carefully seal the strands together. -
Second Rise:
Let the dough rise in the oven with the light on, ensuring it stays at a warm temperature until it reaches the edge of the pan (approximately 50 minutes). Once the dough has risen, brush the top with a beaten egg for a glossy finish. Allow the dough to cool slightly before removing it from the pan and letting it cool completely on a wire rack. -
Prepare the Fruit Mixture:
While the brioche cools, prepare the fruit for the topping. Dice the strawberries after removing the stems, and chop the plums into small pieces. Peel the orange “live” (removing the skin and white pith), then slice it into small wedges. Place all the chopped fruit into a large mixing bowl and gently fold in the raspberries. Add the lemon juice and sugar to the fruit mixture, followed by some freshly chopped mint leaves. Stir to combine. -
Toast the Brioche:
Slice the brioche into pieces about 1.5 cm thick, then cut each slice diagonally into two triangles. Place the triangles on a hot grill or skillet and toast them for a couple of minutes on each side until golden brown and crisp. -
Assemble the Bruschettas:
Once toasted, arrange the brioche triangles on a serving platter. Spoon the prepared fruit mixture onto each slice of toast, ensuring the fruit is evenly distributed. Garnish each bruschetta with a fresh mint leaf.
Serving Suggestions
Serve these delightful fruit bruschettas as a light dessert or a refreshing treat for your gatherings. The combination of warm, toasted brioche with sweet and juicy seasonal fruits makes for a satisfying contrast in flavors and textures.
Enjoy your Fruit Bruschetta as a perfect way to finish off any meal, or as a sweet snack on its own!
