Fruit bread

Credit: Mathilde de l'Ecotais
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Step 1: Preparing the dough

Thin the yeast in the warmed milk. Pour this mixture into the bowl of an electric mixer. Add flour, then salt and knead with the egg on setting 2. Add the soft butter in cubes. Continue until the dough no longer sticks to the sides of the bowl as for brioche dough. Let rise at room temperature until double in volume, then punch down and refrigerate.

Step 2: Preparing the garnish

The walnuts should be coarsely chopped, and the pears cut into large cubes. Mix all of the ingredients then spread between two sheets of parchment paper in as even a layer as possible.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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