Home
Recipes
Apricot brioche

Apricot brioche loaf with butter and coffee

Apricot brioche

Name: Apricot brioche
Prep time: 40 min
Cook time: 20 min
Total time: 16 h
Yield: Makes 2 loaves
Cuisine: French
Ingredients: 375g strong white flour; 50g caster sugar; 7g sachet fast-action yeast; 2 tsp salt; 100ml milk; 4 eggs; 175g butter softened; 140g dried apricots diced

Good Food team

Save recipe

Makes 2 loaves

More effort

Prep: 35 mins - 40 mins

Cook: 20 mins

Plus overnight proving and 3 hours for final dough

A star rating of 4 out of 5.10 ratingsRate

loading...

When toasted and buttered this delicately flavoured bread is a breakfast in itself

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ultimate Seville orange marmalade

A star rating of 4.5 out of 5.119 ratings

Ingredients

Nutrition

Units:

MetricUS

375g strong white flour
50g caster sugar
7g sachet fast-action yeast
2 tsp salt
100ml milk
4 eggs
175g butter

softened
140g dried apricots

diced

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal216
fat11g
saturates6g
carbs25g
sugars3g
fibre1g
protein5g
salt0.8g

low

Method

step 1

In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough – 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
step 2

Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.
step 3

Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.

Recipe from Good Food magazine, October 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now