About the bake
We have the perfect brioche recipe to take breakfast to a whole new level, impress with a brunch bonanza of brioche french toast or even serve as the pudding to champion all puddings; brioche bread and butter pudding.
Have we tickled your taste buds yet? Packed full of juicy apricots this is a recipe that you will want to try time and time again. You could even experiment making your own brioche buns.
Method
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.
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.
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.
Step 4:
Oil a 500g /1lb loaf tin in preparation for baking your brioche.
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.
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.
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.
Step 8:
Preheat the oven to 200°C (180°C fan, gas mark 6).
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.
Ingredients
- 190g Allinson's very strong white bread flour
- 25g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Allinson's Easy Bake Yeast
- 1 tsp Salt
- 50ml Milk (whole, warm)
- 2 Egg(s) (free range) (medium)
- 90g Butter (unsalted, room temperature)
- 100g Apricot(s) (dried and finely chopped)
- 190g Allinson's very strong white bread flour
Utensils
- Mixing bowl
- Fork
- Cling film
- 1lb loaf tin
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 190g Allinson's very strong white bread flour
- 25g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Allinson's Easy Bake Yeast
- 1 tsp Salt
- 50ml Milk (whole, warm)
- 2 Egg(s) (free range) (medium)
- 90g Butter (unsalted, room temperature)
- 100g Apricot(s) (dried and finely chopped)
- 190g Allinson's very strong white bread flour
Utensils
- Mixing bowl
- Fork
- Cling film
- 1lb loaf tin