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.
8 ingredients9 steps
Nut Free
Vegetarian
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.
Ingredients for this step
Allinson's very strong white bread flour(190g)
Billington's Unrefined Golden Caster Sugar(25g)
Allinson's Easy Bake Yeast(1 1/2 tsp)
Salt(1 tsp)
Milk (whole, warm)(50ml)
Egg(s) (free range) (medium)(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.
Ingredients for this step
Butter (unsalted, room temperature)(90g)
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.
Ingredients for this step
Apricot(s) (dried and finely chopped)(100g)
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
MetricImperial
190gAllinson's very strong white bread flour
25gBillington's Unrefined Golden Caster Sugar
1 1/2 tspAllinson's Easy Bake Yeast
1 tspSalt
50mlMilk (whole, warm)
2Egg(s) (free range) (medium)
90gButter (unsalted, room temperature)
100gApricot(s) (dried and finely chopped)
Utensils
Mixing bowl
Fork
Cling film
1lb loaf tin
Nutritional information per 28g serving
Energy 115cal
Fat 5.5g
of which Saturates 3.2g
Carbohydrates 13g
of which Sugars 4.5g
Protein 2.9g
Salt 0.35g
0 Baker Ratings
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