Fruit-Filled Breakfast Brioche

Fruit-Filled Breakfast Brioche - Quirky Cooking

This morning I made a filled brioche for breakfast. There’s nothing like steaming hot fruit encased in a sweet bread to make the kids get out of bed! It was supposed to be filled with the leftover cooked apples and cinnamon I had in the fridge, but when I went to get them, they were gone… (My kids love cooked apple – they eat it on toast.) So in the absence of anything else, I used a tin of peaches. It was still yummy!
 This is an easy breakfast if you’re an early riser – it took an hour and a half from beginning to end (but only about 10 minutes of actual work). If you’re not an early riser, have it for morning or afternoon tea! (I use my Thermomix, which makes it very quick. If you have to make it by hand it will of course take longer.)  

Fruit-Filled Breakfast Brioche - Quirky Cooking

Fruit-Filled Breakfast Brioche - Quirky Cooking


Fruit-Filled Breakfast Brioche

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  • Author: QuirkyJo


400g unbleached plain spelt flour

2 tsp (or one sachet of instant dry yeast)

60g honey

40g oil (or butter)

1 egg (optional)

1/2 tsp fine sea salt 

150g rice/almond milk (or other milk) (approx – check as you mix to see if you need more milk or more flour)

4 cups roasted fruit (or one tin of canned fruit)


1. Place flour, yeast, honey, oil, egg, salt and milk into a Thermomix bowl and mix for 10 seconds/ speed 6.

2. Mix on interval speed for 3 minutes, wrap in bread mat (or place in oiled bowl and cover), and rise in a cold oven for 20-30 minutes with a shallow pan of boiling water in the bottom of the oven to create steam.

3. Remove from oven and roll dough into a circle, about 1cm thick. Place dough on a pizza tray lined with baking paper. Spoon cooked, tinned fruit onto centre of dough, and fold dough over it, into the centre, leaving a hole so you can still see some of the fruit.

4. Place tray back in a cold oven and turn it onto 180C, (less if fan forced). (Leave the pan of hot water in the oven.) Leave to bake for about 25 minutes, checking towards the end and turning tray so it browns evenly. May need a little more time – lift brioche up a little to check if it’s browned underneath.

5. Slip onto a large plate, slice like a pie and serve hot!

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4 thoughts on “Fruit-Filled Breakfast Brioche

  1. Anonymous says:

    I made this today for lunch using stewed apple and sultanas. It was just lovely. Thanks Jo!!!
    Chelsea 🙂

  2. Jo says:

    We love it too, and it’s so easy, isn’t it! Thanks to Nancy, my Group Leader, who showed me how to make it! 🙂

  3. Anonymous says:

    Fantastic recipe! We are on holiday with TM but limited ingredients, but this was simple and yummy. I cooked up some excess pear while waiting for dough to rise; baked everything together then drizzled honey and butter over to serve. Mmm. Thank you!

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