Tear and Share California Prune Brioche
Tear and Share California Prune Brioche

Tear and Share California Prune Brioche

Servings: 10Prep Time: 30 minCook Time: 25 min


  • Ingredients
  • 150g California Prune purée
  • 500g strong bread flour
  • 5g Salt
  • 40g caster sugar
  • 100ml warm milk
  • 40ml warm water
  • 10g dry fast acting yeast
  • 5 eggs
  • plus 1 egg to glaze
  • 250g unsalted room temp butter


  1. In a free standing mixer with a dough hook, place the flour, salt, sugar and yeast and mix together.
  2. ln a separate bowl mix the eggs. Gradually add this to the dough and mix together until a ball has formed-should take 4-5minutes.
  3. Add the butter a spoon at a time and mix for a further 3-4 minutes until completely combined.
  4. Lightly grease a large bowl, place the ball of dough inside and cover tightly with cling film.
  5. Place in the fridge to prove for at least 7 hours or over night. Once rested overnight, cut the dough into 4 equal amounts.
  6. Knock out the air by kneading for a couple of minutes and roll one section out to a circle roughly the size of a dinner plate.
  7. Take a baking or pizza tray and line with grease proof paper.
  8. Place the rolled out dough on top and spread with a thin layer of California Prune purée.
  9. Roll out the remaining pieces, layering up each one and spreading with California Prune purée.
  10. Place the last layer on top and using the grease proof paper, slide onto a large chopping board.
  11. To make the stars shape you need to cut the brioche. Start by making 2 cuts on the edge of the brioche opposite each other through all 4 layers, so you end up with about a 5 cm section in the centre of the brioche which remains uncut.
  12. Then make cuts in each half, again cutting through the layers but keeping the 5cm area in the middle uncut.You should have now cut it into quarters with an uncut circle in the middle.
  13. Cut each quarter in half, again through all 4 layers but leaving the uncut circle in the middle.You will now have eight sections-cut each of these in half.
  14. You should now have 16 sections, cut through the 4 layers,still all being held together by the middle uncut circle section.
  15. lf you find it easier you could place a 5cm diameter bowl in the middle of the brioche and cut the sections from the bowl outwards to the edge, always making sure the middle circle remains uncut.
  16. To twist the sections, take 2 sections at a time and twist them twice outwards then pinch the ends together to seal. Twist all the way round until you end up with a star shape.
  17. Place the brioche back on the baking tray and cover with lightly oiled foil to prevent it from sticking and allow to prove tor the second time in a warm place for around 2 hours.
  18. Preheat oven to 180°C and cook for 25-30 minutes.
  19. It is cooked when it is a lovely golden colour-if it is colouring too much, lightly cover the top with foil.
  20. Remove from the oven and allow to cool for 10 minutes before tearing off and dipping into one of your favourite hot drinks!