Soft brioche cake filled with seasonal fruit

This delicious brioche cake is soft, delicate, simple to prepare and perfect if you have some fruit to use. You can prepare it with fresh seasonal fruit or using fruit in syrup. The cake is a type of butter brioche with active dry yeast in the dough but without the use of eggs which makes it lighter but no less delicious. You can serve it either with a classic sticky icing for cinnamon rolls, with a white chocolate ganache or simply with a generous dusting of powdered sugar.

Soft brioche cake filled with seasonal fruit

Soft brioche cake filled with fresh seasonal fruit or in syrup. Soft and delicate brioche cake without eggs.

Course brioches

Cuisine Ovo-lacto vegetarianism

Keyword brioche recipe, butter brioche, dessert with fruit, fluffy brioche, leavened cake, milk brioche, soft brioche

Prep Time 20

Cook Time 30

Waiting time 2

Total Time 2 50

Servings pan 24×35 cm

Calories 260kcal

Ingredients

Soft brioche cake filled with seasonal fruit

120 g butter
480 g milk
100 g sugar
7 g active dry yeast
700 g all-purpose flour
2 tsp vanilla extract (optional)
1 organic lemon (the zest)
850 g of fresh seasonal fruit or in syrup (I used blueberries, blackberries, peaches in syrup)
2 tbsp sugar

Cream cheese glaze (optional)

300 g cream cheese
6-8 tbsp milk
4 tbsp powdered sugar

Instructions

Instructions soft brioche cake filled with seasonal fruit

Heat the milk together with the butter until it has melted. Set aside to cool. Once the milk is just warm, add the vanilla extract, sugar and active dry yeast. Stir and set aside for 5-10 minutes until the yeast becomes slightly frothy.
Add flour and lemon zest. Mix briefly and finally add the salt. Set aside for 5 minutes to allow the flour to absorb the liquids.
Work the dough by hand or in the mixer with hook for 10 minutes or until the dough becomes smooth and very elastic. Create a ball of dough and place it in a bowl lightly greased with some oil or butter. Cover with a cotton cloth and leave to rise in a warm place until it doubles in volume.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Once it has risen, deflate the dough and divide it into two equal parts. Spread the first piece on a floured surface until you create a rectangle as wide as your baking tray. I used a 24 x 35 cm rectangular baking tray covered with baking paper. Now add some diced fruit. If you use fruit in syrup, drain it well beforehand. Sprinkle the fruit with 2 tablespoons of sugar, or slightly more if using very tart fruit, and decorate with a second layer of the dough.
To decorate the cake you can create swirls, balls of different sizes, irregular cutouts or like me create small dough roses. Cover the fruit completely and set aside to rise for another 30 – 45 minutes.
After this time, cook your leavened cake in the preheated static oven at 180°C for 25 – 30 minutes, then take the pan from the oven and set aside to cool.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

The glaze

Prepare the glae by mixing the cream cheese with the milk using a hand whisk and finally with the powdered sugar. If you want your glaze thinner, add more liquid. Pass the glaze through a sieve to remove any lumps, then decorate the now cold cake.
Serve when needed, decorated with other fresh fruit.