Apricot Brioche Loaf

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Nut free
    • Vegetarian
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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.


  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.

    • 190g Very Strong White Bread Flour (we like Allinson)
    • 25g Unrefined Golden Caster Sugar (we like Billington's)
    • 1½ tsp Easy Bake Yeast (we like Allinson)
    • 1 tsp Salt
    • 50ml Milk (Whole, Warm)
    • 2 Egg(s) (Free Range) (Medium)
  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.

    • 90g Butter (Unsalted, Room Temperature)
  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. Oil a 500g /1lb loaf tin in preparation for baking your brioche.

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

    • 100g Apricot(s) (Dried and Finely Chopped)
  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. Preheat the oven to 200°C (180°C fan, gas mark 6).

  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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