Apricot Brioche
Brioche is a delicate bread and, with the apricots inside, when toasted is a full breakfast in itself. You need to start this the day before.
Ingredients
- 375 g strong white flour
- 40 g caster sugar
- 15 g yeast
- pinch salt
- 75 ml milk
- 3 medium eggs
- 185 gbutter softened
- 150 gsoft dried apricots, ready-to-eat diced
Instructions
- Put the flour, sugar, yeast, salt, milk and eggs in a food mixer and process, using the blade, for about 5 minutes to a smooth dough.
- If mixing by hand this will take 8 minutes.
- Add the butter and mix for a further 5 minutes in a mixer or 10 minutes by hand.
- Tip the dough out into a bowl, cover and leave in the fridge overnight.
- Grease three 450 g/1 lb loaf tins.
- The dough should now be stiff and easily shaped.
- Divide the dough into 75 g/3 oz pieces and add 1 teaspoon of the apricots into the middle of each piece.
- Fold the dough over the filling and shape into little balls.
- Put the balls in the tins in rows of 2 balls, 1 ball, 2 balls, and so on until the tin is full.
- Each tin should hold no more than 10 pieces.
- Leave the brioche to rise for 1–2 hours.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Bake the brioche for 20 minutes until golden brown, then turn out and cool on a wire rack.
Notes / Tips / Wine Advice:
Cut into slices, toast and serve with lots of butter.
Nutritional Information
Calories: 601 kcal | Carbohydrates: 112 g | Protein: 21 g | Fat: 7 g | Fiber: 5 g | Sugar: 15 g
