Apricot brioche

Apricot brioche

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(5 ratings)

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Cooking time

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

Skill level

Moderately easy

Servings

Makes 2 loaves

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
216
protein
5g
carbs
25g
fat
11g
saturates
6g
fibre
1g
sugar
3g
salt
0.8g

Ingredients

  • 375g strong white flour
  • 50g caster sugar
  • 7g sachet fast-action yeast
  • 2 tsp salt
  • 100ml milk
  • 4 eggs
  • 175g butter, softened
  • 140g dried apricots, diced

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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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beautifuljulie's picture
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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
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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
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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
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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
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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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