Apricot brioche

Apricot brioche

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(8 ratings)

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…

  • 4 eggs



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

  • 175g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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Hurst Living's picture
Hurst Living
9th May, 2020
quite dry and not very sweet. Also I would recommend spreading the apricots out more - They were all in big clumps!
28th Jun, 2015
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.
marmiteetponpon's picture
16th Apr, 2014
check this mega simple and delicious brioche recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/16/my-moms-mega-simple-brioche-recipe/
9th Jun, 2011
Good, my dough was always a bit moist and not easy to shape (and took longer than stated to bake) but it tasted wonderful!
17th Apr, 2011
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.
15th Feb, 2011
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.
6th May, 2010
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.
24th Feb, 2009
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.
1st Nov, 2007
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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