The dough is extremely sticky until the butter is incorporated which is why it is kneaded in the bowl. Persevere – the finished loaf is definitely worth it!
Apricot brioche loaf
A truly yummy apricot brioche loaf, with a glazed crust that's brimming with sweetness.
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- 250g strong white flour
- 25g caster sugar
- ½ tsp salt
- 60ml milk, warmed
- 2 eggs, large
- 2 ½ tsp fast action yeast
- 80g butter, softened
- 75g dried apricots, diced
- 1 x egg beaten for egg wash
Place the flour, salt, sugar and yeast in a large mixing bowl and stir to combine. In a jug, beat together the eggs and milk. Make a well in the centre of the dry ingredients and pour in the milk/egg mixture. Gently combine the two to form a sticky dough. Cover with clingfilm and set to one side to rest for 15 mins.
Once rested, knead the dough lightly in the bowl by folding in the edges of the dough to the centre. This should take you no more than 30 seconds. Rest again for 15 mins and repeat the folding in technique of kneading. Rest for 15 mins.
Using your fingertips break up the softened butter and add the lumps to the dough. Fold in the dough lightly around the butter to begin to combine. Again, rest for 15 mins.
Add the diced apricots and repeat the folding in kneading process until the butter and apricots are fully encorporated into the dough. Transfer the dough to a lightly floured work surface and split into three equal pieces. Shape each into a ball and set into the loaf tin. Cover with clingfilm or a clean tea towel and set in a warm draught free position to rise for 45 mins or until nearly doubled in size.
Beat the egg for the egg wash and brush liberally over the top of the loaf. Bake in a preheated oven at 220˚C/200˚C fan/gas mark 7 for 20-25 mins.
Last updated 9 months ago