Apricot Brioche Loaf

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.

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.

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

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

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.

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

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.

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

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.