California Fig Almond Brioche

Directions

For the Sponge

1. Combine the milk with the yeast and add the flour. Use a rubber spatula to mix until a smooth consistency is achieved.

2. Cover and allow to ferment overnight at room temperature.

For the Macerated Fruit

1. Boil the sugar and water in a large saucepan until all the sugar is dissolved.

2. Remove from heat and add the rum.

3. Add the California Dried Figs Diced until all the pieces are submerged in the liquid. Allow to sit overnight.

4. Cut almond paste into cubes, evenly space on a half sheet pan covered in parchment or a silicone mat and freeze overnight.

For the Final Dough

1. Drain and discard the remainder of liquid that has not been absorbed from the macerated fruit.

2. Combine the whole eggs, egg yolks, and vanilla in a saucepan and heat to 75°F. Transfer to the bowl a mixer fitted with a dough hook.

3. Add the preferment, yeast, flour, sugar, and salt and mix until the dough comes together on 1st speed, around 4 minutes using a dough hook. Mix for at least 1 minute on medium speed until some gluten development has taken place.

4. Slowly incorporate the butter on medium speed. Mix until a well-developed gluten window is attained, about 5 more minutes.

5. Gently incorporate the frozen almond paste and drained fruit.

6. Transfer the dough to the table. Work on the table into a smooth, round shape. Allow a bulk fermentation of 60 minutes, then give the dough a stretch and fold and allow another 60 minutes of primary fermentation.

7. Divide into 100 gram portions, or desired size, and work into rounds.

8. Place into tulip cups that are in a muffin tin for support, making sure that the seam is at the bottom of the paper cup. Allow 2 hours for final proof.

9. Preheat a convection oven to 360°F.

10. Use a piping bag to coat the tops with the Chocolate Glaze in a circular motion (see Chocolate Glaze recipe).

11. Sprinkle the tops of each with 3 grams of pearl sugar and 3 grams of chopped almonds, then dust heavily with powdered sugar.

12. Bake for 18 to 20 minutes. The top should feel firm when removed from the oven.

For the Chocolate Glaze

1. Stir together the granulated sugar, almond flour, corn starch and cocoa powder in a bowl with a spatula until lump-free.

2. Add the vegetable oil, vanilla extract, and egg whites, but hold back some egg whites. Once all is combined, the consistency should be thick enough to not run off the back of a spoon. If it is dry, add the remainder of the egg whites.

3. Store in a piping bag and keep in the refrigerator for up to two days.