Dried Apricot Brioche
This summer-inspired brioche is delicious served for breakfast with lots of butter and extra jam.
Dried apricots and a crunchy almond glaze add a touch of summer sweetness and satisfying crunch to this buttery brioche, making a decadent breakfast that will kickstart your morning and keep you smiling all day.
Ingredients
· 500g strong white flour, extra for dusting
· 2 tsp fine sea salt
· 7g sachet fast-action yeast
· 50g caster sugar
· 100ml whole milk
· 4 medium eggs at room temperature, beaten
· 1 medium egg for egg wash
· 200g unsalted butter, cubed and softened
· 150g dried apricots, roughly chopped
· 1 tbsp flaked almonds
· 2 tbsp apricot jam
Nutrition
|
Kcal |
Fat |
Saturates |
Carb |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
555 |
26g |
14g |
64g |
17g |
4g |
14g |
1.41g |
Buttery brioche stuffed with summer apricots
Step 1. Add dry ingredients
Put the flour in the bowl of an electric stand mixer. Make sure to save some flour for dusting later on in the recipe. Add the salt to one side of the bowl and add the yeast and the sugar to the opposite side of the bowl. Hollow out a shallow depression in the middle of the flour. Heat milk in a small pan or in the microwave until warm, but not hot to the touch.
Step 2. Mix and knead
Pour milk into the depression. Mix with dough hook several mins until combined. Mix in eggs, one by one until incorporated. Mix 10 mins more until smooth and elastic. Mix in butter, 1-2 cubes at a time until incorporated. Mix or knead 5 mins more until soft and shiny. Cover with tea towel. Rest 2 hrs at room temperature until doubled in size. Chill in fridge for 1 hr.
Step 3. Add apricot and shape
Line the bottom and sides of a 900g loaf tin with baking parchment. Tip dough onto a lightly floured surface and briefly knead. Divide into 7 equal balls. Flatten gently. Drop a few pieces of apricot in the middle. Bring the sides in and around the apricot. Pinch dough together to seal and shape into rounds. Try not to make the dough too thin around the apricot.
Step 4. Press into tin and prove
When all the balls are shaped into rounds, transfer to the prepared tin, pressing them into an oval into the side of the tin, and then into each other so they fit snugly in a line. Cover and leave to prove again for 1 hr until puffed up and almost doubled in size again. Egg wash the top and sprinkle with the flaked almonds.
Step 5. Bake until golden
Set oven to 160°C Steam Convection, medium steam. Bake 35-40 mins until golden and springy. Cool 20 mins. Transfer to a wire rack. Mix jam with 2 tsp boiling water, sieve, and brush on loaf.
Step 6. Cool and serve
Leave to cool completely on the rack before slicing and serving. Keeps for two days in an airtight container.
Tip: Swap dried apricot for chocolate chips, cheese, or chocolate nut spread.
