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Apricot Brioche Loaf

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  • Nut free
  • Vegetarian

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. 

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

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