Apricot brioche loaf - recipe

Apricot brioche loaf

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  • Cook

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  1. 1

    Place the flour, sugar, yeast and salt in a mixing bowl and add the warmed milk and egg. Beat well until the mixture makes a smooth sticky dough.

    For this step you'll need:

    • 190g Very strong white bread flour
    • 25g Unrefined golden caster sugar
    • 1½tsp Easy bake yeast
    • 1tsp Salt
    • 50ml Milk (whole) warmed
    • 2 Egg(s) (free range) medium
  2. 2

    Gradually add the butter a knob at a time beating well until it is incorporated in the dough . If necessary use a fork to break up the butter and continue to beat until smooth.

    For this step you'll need:

    • 90g Butter (unsalted) room temperature
  3. 3

    Cover the dough with cling film and chill in the fridge for 3-4 hours or over night until the dough is firm.

  4. 4

    Oil a 500g /1lb loaf tin in preparation for baking your brioche.

  5. 5

    Once removed from the fridge, break the dough into balls about the size of a golf ball and shape on a floured surface into balls.

  6. 6

    Stuff a little of the chopped apricots in the centre of each ball and gather the dough up around the apricots to seal.

    For this step you'll need:

    • 100g Apricot(s) dried and finely chopped
  7. 7

    Place the dough balls in the baking tin. Cover with oiled cling film. Leave in a warm place for about 1-2 hours or until doubled in size.

  8. 8

    Preheat the oven to 200°C (180°C fan, gas mark 6).

  9. 9

    Bake the brioche for 20 mins until golden brown and risen. The dough will sound hollow when tipped out of the tin and tapped underneath.

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