Apricot brioche

Name: Apricot brioche
Prep time: 16 h
Cook time: 16 h
Total time: 16 h
Yield: 16
Cuisine: Global
Ingredients: 375 grams strong white flour; 50 grams caster sugar; 7 grams sachet fast-action yeast; 2 teaspoons salt; 100 milliliters milk; 4 eggs; 175 grams butter, softened; 140 grams dried apricots, diced

Apricot brioche requires around 16 hours from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 201 calories, 4g of protein, and 10g of fat per serving. This recipe serves 16. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have butter, eggs, salt, and a few other ingredients on hand, you can make it. It works well as a bread. If you like this recipe, you might also like recipes such as Homemade Brioche (Oh glorious buttery Brioche), Apricot Pecan Scones with Apricot Honey Butter, and Lekvar Apricot Butter – Apricot Filling for Hamantaschen.

Instructions

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.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Yeast

Egg

Milk

Salt

Equipment you will use

Blender

Bowl

Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand.

Ingredients you will need

Butter

Equipment you will use

Blender

Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.

Ingredients you will need

Dough

Equipment you will use

Bowl

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.

Ingredients you will need

Apricot

Bread

Dough

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.

Ingredients you will need

Brioche