Just your typical five-plait braided aniseed brioche stuffed with figs and ground almonds …

I though adding aniseed to dough might be interesting: a tangy sweetness in the occasional crunch. My researches suggested aniseed would work with figs and almonds … and then my wife came in from garden, carrying a bowl of figs that were over-ripe with split skins.

I made an enriched dough with a little butter and one egg, then added aniseed. The figs I pulped with some ground almond and lemon juice.

Then I thought: this is too easy.

So I divided the dough into five, rolling the fig paste inside each strand, then platting the strands together.

Five strands of brioche dough, stuffed with fig paste

Five strands of brioche dough, stuffed with fig paste

The braiding was quite easy, although the dough seemed to stretch as I worked, with the result that I could only just fit the loaf into the oven on an angle. Brushed with egg and baked for 35 minutes.

A Five Plait Aniseed Brioche with Fig and Almonds

A Five Plait Aniseed Brioche with Fig and Almonds

The result is … interesting. Goes very well with soft cheeses with southern France (hey, I could be more specific if I wanted).

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