PureSpelt prune-chocolate brioche
for 1 cake tin 30-32 cm in length
200 g soft prunes, de-stoned
0,5 dl of orange juice
400 g PureSpelt white flour
1 teaspoon of salt
75 g of sugar
1 teaspoon of cinnamon
30 g yeast, crumbled
Approx. 1,5 dl of milk
100 g of butter, melted, cooled
2 eggs, whisked
150 g of chocolate, dark or milk chocolate, chopped
2 tablespoons of flaked almonds
Icing sugar for sprinkling
Marinate the prunes in the orange juice for 2-3 hours.
For the dough, mix together the flour, salt, sugar and cinnamon, form a hollow. Mix the yeast with the milk, pour into the hollow together with the butter and the eggs, knead into a soft, elastic dough. Cover and allow it to rise at room temperature for 2-3 hours until it has doubled in volume.
Mix the softened, marinated prunes into the dough. Transfer the dough into the cake tin lined with baking paper. Cover and allow to rise for a further 30 minutes.
Sprinkle the surface of the dough with flaked almonds.
Bake for 40-45 minutes in the lower half of an oven preheated to 180°C. Remove and place the cake tin on a grid and allow to cool for a short time before carefully removing from the tin, allow to cool. Before serving dust the Brioche with icing sugar according to taste.
IG Dinkel, Judith Gmür-Stalder