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Apricot brioche

Apricot brioche

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
    • 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

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal216
fat11g
saturates6g
carbs25g
sugars3g
fibre1g
protein5g
low insalt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2005

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Overall rating

Rating: 4 out of 5.8 ratings
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