Serving Details
- Serves: 8–10 slices
- Prep Time: 25 minutes (plus proving)
- Cook Time: 30 minutes
- Total Time: Approx. 3 hours
Recipe Description
Soft, rich, and golden, Apricot Brioche from The Cook Book is a sweet and buttery French-style bread, filled with chopped dried apricots. With its light crumb and glossy crust, it’s ideal for breakfast spreads, elegant brunches, or simply enjoyed with a cup of tea.
Cooking Time
- Preparation: 25 minutes
- Rising Time: 2 hours
- Baking: 30 minutes
Nutritional Ingredients (Per Slice)
- Calories: 220 kcal
- Protein: 6g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 10g
Ingredients
- 300g strong white bread flour
- 50g caster sugar
- 1/2 tsp salt
- 7g sachet instant yeast
- 3 medium eggs
- 100g unsalted butter, softened
- 100g dried apricots, chopped
- 1 egg (for egg wash)
Method
- In a large bowl, mix flour, sugar, salt, and yeast (on opposite sides of the bowl).
- Add eggs and mix to form a soft dough. Knead for 10 minutes until smooth and elastic.
- Gradually add softened butter, kneading until fully incorporated.
- Fold in chopped apricots evenly.
- Cover and let the dough rise for 1.5 hours or until doubled in size.
- Knock back the dough and shape into a loaf or individual rolls.
- Place into a greased loaf tin or tray and let rise again for 45 minutes.
- Preheat oven to 180°C (160°C fan) / 350°F.
- Brush the top with beaten egg and bake for 25–30 minutes until golden brown and hollow sounding.
- Cool on a wire rack before slicing.
FAQs
Q: Can I use fresh apricots instead of dried?
A: Dried apricots are recommended for texture and moisture control. Fresh apricots may make the dough soggy.
Q: How do I store brioche?
A: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Q: Can I add other fruits or nuts?
A: Yes, feel free to mix in sultanas, chopped almonds, or orange zest for variation.
