Apricot brioche loaf - recipe

Ingredients

Recipe , Brioche , Apricot

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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.

For this step you'll need:
- 190g Very strong white bread flour
- 25g Unrefined golden caster sugar
- 1½tsp Easy bake yeast
- 1tsp Salt
- 50ml Milk (whole) warmed
- 2 Egg(s) (free range) medium
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.

For this step you'll need:
- 90g Butter (unsalted) room temperature
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

Oil a 500g /1lb loaf tin in preparation for baking your brioche.
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
Stuff a little of the chopped apricots in the centre of each ball and gather the dough up around the apricots to seal.

For this step you'll need:
- 100g Apricot(s) dried and finely chopped
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

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

⇐ Bara brith

Apple, cinnamon and raisin hot cross buns ⇒