Dried apricot brioche
This summer-inspired brioche is delicious for breakfast with lots of butter and extra jam.
Dried apricots and a crunchy almond glaze add a touch of summer sweetness and satisfying crunch to this buttery brioche. It's a decadent breakfast that will keep you smiling all day. The recipe is even easier to pull off with the
30" Smart Double Wall Oven, featuring Steam Cook™.
Ingredients
· 4. cups strong white flour, 1 tbsp extra for dusting
· 2 tsp fine sea salt
· 1/4 oz fast-acting yeast
· 1/4 cup granulated sugar
· 6.75 tbsp whole milk
· 4 medium eggs at room temperature, beaten
· 1 medium egg for egg wash
· 7 oz unsalted butter, cubed and softened
· 5.3 oz dried apricots, roughly chopped
· 1 tbsp flaked almonds
· 2 tbsp apricot jam
Nutrition
|
Cal |
Fat |
Saturated Fat |
Carbs |
Sugars |
Fiber |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
555 |
26g |
14g |
64g |
17g |
4g |
14g |
1.41g |
Butter brioche stuffed with summer apricots
Step 1. Add dry ingredients
Put the flour in the bowl of an electric stand mixer. Make sure to save an additional 1 tbsp of flour for dusting later. Add the salt to one side of the bowl, then add the yeast and the sugar to the opposite side of the bowl. Hollow out a shallow depression in the middle of the flour.
Step 2. Mix and knead
Heat milk in a small pan or in the microwave until warm, but not hot to the touch. Pour milk into the depression in the flour. Mix with dough hook for several minutes until combined. Mix in eggs gradually until incorporated. Mix 10 minutes more until smooth and elastic. Mix in butter, 1 or 2 cubes at a time, until incorporated. Mix or knead 5 minutes more until soft and shiny. Cover with a dish towel. Rest 2 hours at room temperature until doubled in size. Chill in fridge for 1 hour.
Step 3. Add apricot and shape
Line the bottom and sides of a 2 lbs loaf tin with baking parchment. Tip dough onto a lightly floured surface and briefly knead. Divide into 7 equal balls. Flatten gently. Drop a few pieces of apricot in the middle of each ball. Bring the sides in and around the apricot. Pinch dough together to seal and shape into rounds. Try not to make the dough too thin around the apricot.
Step 4. Press into tin and proof
When all the balls are shaped into rounds, transfer them to the prepared tin, pressing them into an oval into the side of the tin, and then into each other so they fit snugly in a line. Cover and leave to proof again for 1 hour until puffed up and almost doubled in size again. Egg wash the top and sprinkle with the flaked almonds.
Step 5. Bake until golden
Set oven to 320°F Steam Convection, medium steam. Bake 35 to 40 minutes until golden and springy. Cool for 20 minutes. Transfer to a wire rack. Mix jam with 2 tsp of boiling water, strain from a sieve, and brush on the loaf.
Step 6. Cool and serve
Leave to cool completely on the rack before slicing and serving. Keeps for two days in an airtight container.
Tip: Swap dried apricot for chocolate chips, cheese or chocolate nut spread.
Make every day delicious
30” Smart Double Wall Oven with Steam Cook™
