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Combine lukewarm full fat milk, water, sugar and dry yeast and wait until it becomes foamy. Meanwhile combine flour, butter and salt in the bowl of your standmixer.
You can also knead the dough by hand. Add the yeast mixture while kneading along with 1 egg. Keep kneading until you've reached a smooth dough, this will take a few minutes.
The dough should be quite sticky and a bit 'wet'. Cover with a clean kitchen towel and let it rise in a warm spot until the dough has doubled in size. That will take about 1 to 1.5 hours.
Dust your work surface with flour and add the dough on top. The dough is soft, but that makes this brioche extra fluffy and light. You can add a bit of extra flour for a less soft dough, but keep in mind the bread will also be less fluffy.
Use your hands to press the dough a bit more flat, so it becomes one large sheet. Make sure it's not too thin and cover it with a layer of fig jam. Divide a handful of cranberries and blue berries over the dough.
Carefully roll the dough into 1 large roll. Transfer the roll to the oven tray lined with parchment paper and roll it into one large bread, starting at the center. Let it rise again for another half an hour.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Beat an egg with a tablespoon of milk to create an egg wash. Coat the bread with the egg and a thin layer of sugar.
Bake the bread in the oven for about 40 minutes, the exact time depends on the oven and size of the bread. As soon as the bread is beautiful golden brown it's best to let it cool off a bit.
This brioche is very delicious with some whipped cream and extra fresh fruit, enjoy!