This recipe makes 3 long loaves.
1 kg wheat flour
12 eggs
100 g sugar
14 g salt
140 g milk
24 g fresh yeast (or 6 g dry yeast)
600 g butter (room temperature)
200 g pitted olives (sliced into thin rings)
150 g dried cranberries
Place all ingredients except butter, olives, and cranberries in a mixing bowl. Mix with a food processor for about 10 minutes.
Add the olives and cranberries to the dough, then add the room temperature butter in small pieces while the machine is running.
Once the ingredients are mixed, turn the dough out onto a surface, divide into three portions, and place into long loaf pans. Cover with cloths and let rise overnight.
Remove the loaves to room temperature an hour before baking. Bake the brioches at 170 degrees Celsius for about 25–30 minutes.
