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Apricot-brioche Tried & Tested

Apricot brioche loaf

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This delicious brioche has a special twist with the additional of apricot and is a great breakfast treat to start the day.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

  • 190g 6¾ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 25g 1 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1½tsp 1½tsp Easy bake yeast (we use Allinson) Easy bake yeast
  • 1tsp 1tsp Salt
  • 50ml 1¾ fl oz Milk (whole) warmed
  • 2 2 Egg(s) (free range) medium
  • 90g 3¼ oz Butter (unsalted) room temperature
  • 100g 3½ oz Apricot(s) dried and finely chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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.

    Ingredients for this step

  2. Classic mode Step 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.

    Ingredients for this step

    • 90g 3¼ oz Butter (unsalted) room temperature
  3. Classic mode Step 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. Classic mode Step 4

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

  5. Classic mode Step 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. Classic mode Step 6

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

    Ingredients for this step

    • 100g 3½ oz Apricot(s) dried and finely chopped
  7. Classic mode Step 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. Classic mode Step 8

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

  9. Classic mode Step 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.