Apricot brioche

Prep: 35 mins - 40 mins Cook: 20 mins Plus overnight proving and 3 hours for final dough

More effort

Makes 2 loaves
When toasted and buttered this delicately flavoured bread is a breakfast in itself

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal216
  • fat11g
  • saturates6g
  • carbs25g
  • sugars3g
  • fibre1g
  • protein5g
  • salt0.8g
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  • 375g strong white flour
  • 50g caster sugar
  • 7g sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tsp salt
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g dried apricots, diced



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…


  1. In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough – 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.

  2. Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.

  3. Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.

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Comments (8)

kllissett's picture

this was nice but quite salty - Would reduce salt or use a different recipe next time. Most brioche dough recipes have no salt or half the salt of this recipe.

beautifuljulie's picture

Good, my dough was always a bit moist and not easy to shape (and took longer than stated to bake) but it tasted wonderful!

same965's picture

I didn't use all the apricot, but I should have. Anyway we liked it. Next time I will put more sugar in it at my boyfriend's request.

brownsauce87's picture

I made this yesterday but with dark chocolate pieces instead of apricots.

It is a really lovely cake and all my flatmates demolished it, but its a very fiddly recipe, waiting for the mixture to rise was painful.

Dont think i would bother making it again.

paula22springfarm's picture

A lovely experience. It smelled wonderful when it was cooking and tastes exactly right (think croissant rather than sponge cake).
You need to pace yourself because of the long rising period. I used a food processor for the mixing, which I don't usually do because I found adding the butter quite hard work. The processor produced a lovely elastic dough although it did get everywhere.
I was quite surprised to see how well it rose in the fridge when I looked at it in the morning. the method for adding the apricots worked well and stopped them getting burned by making sure they stayed covered by the dough.
I have sliced it up and put it in the freezer, though I did cheat and have one slice-irresistible.

athene9's picture

Much easier to make than I expected for brioche. I used chocolate chip instead of apricot. It is a good recipe but I´m only giving it 4* as I thought it was a bit dry. Otherwise, both my husband and I liked it.

e_leachums's picture

I thought this would be really difficult, but it turned out to be so easy. I substituted the apricots for dried figs, which were lovely, I now make one for eating now, and slice one for the freezer to take out a slice as and when you fancy.

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