Apricot Brioche
Apricot brioche bread is a soft, buttery delight, studded with sweet pieces of apricot and perfect for breakfast or an indulgent snack. To achieve its signature light and fluffy texture, a strong kitchen stand mixer is highly recommended, as it helps to properly knead the rich, buttery dough. The process may take a little longer than other breads, allowing for the necessary proving time, but the reward is well worth the wait — a tender, melt-in-your-mouth brioche with the subtle sweetness of apricot in every bite.
Apricot Brioche
Preparation Time: 3 hours
Proving time: 4 -12 hours
Baking time: 15 – 20 minutes
Yield: 1 kg
Servings: Makes 12 Brioche buns or 1 loaf
Ingredients
500 g White all-purpose flour (11g protein)
150 g Castor Sugar
1 tsp Salt
45 g Fresh Yeast / 15 g Dried Yest
5 Eggs
150 ml Water
230g Unsalted Butter, room temperature, cubed
120g Dried apricots (approximately 12)
30 ml Apricot Jam (melted)
Method
Mixing
1. Using an electric beater with a dough hook, combine the flour, sugar and dried yeast on low speed.
2. Break the eggs and add into the flour mixture along with the water (and fresh yeast if used). Mix on low speed for 3 minutes until a sticky dough forms.
3. Increase the speed to medium and mix for 15 minutes scraping the dough from the sides from time to time. The mixture should start to come away from the side and form one ball of dough.
4. Reduce the speed to low, add the cubes of butter a bit at a time, ensuring after each addition that the dough is thoroughly mixed before adding the next.
5. If all the butter is added, increase the speed to medium and continue to mix for 10 minutes until glossy and smooth.
Windowpane test
6. To check if the dough was kneaded correctly, hold a small piece of dough in your hands and stretch the dough until it is almost thin enough to see through.
First Prove
7. Remove the dough from the hook and mixer, then sprinkle flour into a bowl. Add the dough.
8. Cover with plastic and set aside in a warm place to prove for 2 hours or until double in size.
9. When the dough has risen, knock it down with your fist, then remove as much gas as you can by folding the dough over a few times.
10. Place the dough in another bowl, sprinkle with flour, then cover and refrigerate overnight or at the shortest time 4 hours.
Dividing the dough
11. Remove the dough from the fridge and place onto a floured surface.
12. Add the raisins to the dough and work through the dough to ensure even distribution throughout. Shape it into an even log. Use a plastic scraper and cut through the dough to form equal sized wheels.
13. Remove the flour from the surface, take each piece and flatten slightly.
14. Use the cupped part of your palm and bring the outside pieces of the dough into the middle, place one piece of apricot inside each and pinch the centre to seal. Repeat 5 times. This ensures the air bubbles that are trapped in the middle escapes.
15. Place the balls seam-side down, on a lightly floured tray. Cover with a cloth and set aside to rest for 15 minutes.
Baking brioche dough
16. Preheat the oven to 180°C. .
17. Bake for 15 -20 minutes and until golden brown.
18. Melt the apricot jam and brush the crust after the brioche buns has cooled down slightly.
