Brioche Slice with Fresh Prunes
500g bakers flour
2 tbsp vanilla sugar
2 sachets yeast
Pinch of salt
5 egg yolks
4 tbsp cream
1 egg yolk
750g fresh prunes, halved and pitted
Icing sugar for dusting
Place cream and egg yolk for topping into mixing bowl. Insert Butterfly and whip for 30-40 secs/speed 4 or until light and fluffy (watch closely to avoid over-processing). Set aside.
Place butter into mixing bowl and melt for 1 min/60°C/speed 2.
Add flour, sugars, yeast, milk, salt and egg yolks and mix for 10 secs/speed 6. With dial set to closed lid position, knead for 2.5 mins/Interval. Leave in mixing bowl until it has risen to the top and is touching the lid.
Pre-heat oven to 180°C. Line a tray with baking paper.
Take out dough and roll thinly into a large rect angle to fit prepared tray. Spread over with prepared cream and top with prunes, skin side down.
Bake for 30-40 minutes or until golden. Allow to cool slightly, sprinkle with icing sugar and serve.
In Season – Prune Plums
Fresh prune plums grew wild in Europe before the 1800s, and are still very popular in European cuisine. The prune is one of the few varieties of plums that can be dried (dehydrated) without fermenting when the pit is left in. While dried prunes are better known in Australia, the fresh fruit is now in season. They can be purchased at the markets and in many fruit and vegetable shops with organic varieties also available.
Compared with other breeds of plums, fresh prunes have firmer flesh and higher sugar content. A ripe, fresh prune can be separated from the pit much like a freestone peach. Fresh prunes are high in iron, fibre, vitamin A and calcium, while dried prunes contain phosphorus and are great for the nervous system and digestion. See below for some great tips on how to use prunes to their best advantage!
Fresh prunes are great for making a jam sugar free! All you need is prunes, a few cloves and the rind from a lemon or orange for extra flavour. Prune jam is fantastic on toast, to fill croissants or with doughnuts.
- The Plum Cake in the ‘Everyday’ cookbook works just as well with fresh prunes.
- Also check out the Farr Breton aux Pruneaux (prune cake) from the ‘Everyday’ cookbook, a traditional and tasty French cake which is so easy to make and is very popular for lunch boxes.
- For something savoury, try the Chicken with Prunes recipe in the ‘Meat on the Menu’ cookbook for a delicious dish that’s sure to become a family favourite!
- Steamed or stewed prunes are great to sweeten your muesli or porridge without adding extra sugar.
- Fresh prunes can be preserved in jars with a small quantity of sugar (2kg plums only needs 8 tbsp sugar) for later use in your cakes or other dishes. They can also be dehydrated, which takes approx. 8-12 hours
From Thermomix WA Customer Update – 1 April 2011