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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

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Comments, questions and tips (12)

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Overall rating

A star rating of 3.9 out of 5.9 ratings

nancy.pelly30314

tip

Use plain flour instead of strong white bread flour and only a 1 tsp 1/2 of salt

nancy.pelly30314

This recipe was great and my whole family loved it.

xander30

I recently discovered this recipe, as a regular bread maker I thought I’d try it. I’m afraid that in my opinion it’s a badly conceived recipe. Where it states butter, it should be unsalted butter, also I think just one tsp salt is sufficient. I do think a bit of advice with the handling of the dough…

Hurst Living avatar

Hurst Living

A star rating of 3 out of 5.

quite dry and not very sweet. Also I would recommend spreading the apricots out more - They were all in big clumps!

kllissett

A star rating of 3 out of 5.

this was nice but quite salty - Would reduce salt or use a different recipe next time. Most brioche dough recipes have no salt or half the salt of this recipe.

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