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Brioche loaf with two slices cut in front, cup in background and pot of apricots
50Total Time
30Prep Time
20Bake Time

Apricot Brioche Loaf

0 Reviews

  • Nut Free
  • Vegetarian

About our Apricot Brioche Loaf

We have the perfect brioche recipe to take your weekday breakfast to a whole new level, impress with a brunch bonanza of brioche french toast or even use it to create a delicious apricot brioche bread and butter pudding.

Packed full of juicy apricots, this sweet dough is bursting with naturally sweetness and vibrant colour. Using Allinson's Strong White Bread flour, this brioche loaf holds it shape when baked but has a moreish buttery texture that is classic for a brioche loaf. If apricot isn't your thing, try adding into other dried chopped fruits such as prunes, currants or cranberries.

50Total Time
30Prep Time
20Bake Time


  1. 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.

  2. 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.

  3. 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. Step 4:

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

  5. 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. 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.

  7. 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. Step 8:

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

  9. 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.


    • 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)


  • Mixing bowl
  • Fork
  • Cling film
  • 1lb loaf tin

Nutritional Information

per 28g
  • 115cal Energy
  • 5.5g Fat
  • 3.2g of which Saturates
  • 13g Carbohydrates
  • 4.5g of which Sugars
  • 2.9g Protein
  • 0.35g Salt

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