Brioche Mousseline (Brioche Loaf)

Ingredients:

225g flour
15g active, dried, yeast
3 tbsp lukewarm milk
3 eggs
30g sugar
pinch of salt
120g butter
freshly-grated zest or 1 lemon
75g dried and/or glacé fruit

For the Icing:
250g icing sugar, sifted
2 tbsp lemon juice
4 tbsp rum

Method:

Dissolve the yeast and a pinch of sugar in the milk then set aside for 5 minutes to activate before adding 60g of the flour to form a light dough. Cover and set aside in a warm place to rise for 10 minutes.

Meanwhile, combine the remainder of the flour with the eggs, sugar and salt to form a smooth, elastic, dough. Soften the butter and beat into the paste and when thoroughly combined work in the yeast dough. Knead for about 3 minutes then set aside in a cool place for at least 4 hours (or, better, over night).

After this time, mix in the lemon zest and the fruit. Turn into a fluted mould or tin and set aside in a warm spot to rise for 30 minutes. Immediately transfer to an oven pre-heated to 200°C and bake for about 35 minutes, or until well risen and golden.

Whilst the cake is baking, combine the icing sugar, lemon juice and rum to form a thin water icing. As soon as the cake is ready, turn out onto a wire rack and ice with the water icing. Allow to cool completely before slicing and serving.

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