Apricot and Almond Brioche
Prep Time 20 minutes + 1 ½ - 2hrs for dough to prove
Cooking Time 15-20 minutes
3 cups flour
8g satchet instant yeast ( 2 ½ tsp)
1/3 cup sugar
1 tsp salt
½ cup milk
3 (no 7) eggs at room temp, beaten
175g butter, cut into small pieces and softened
50g butter, softened
¼ cup caster sugar
¾ cup Cinderella Almond Meal
½ cup Cinderella dried Apricots, diced
½ cup apricot jam
- In a stand electric mixer bowl and using the dough hook attachment put flour, yeast, sugar and salt and mix to combine ingredients. Heat the milk until just warm and add to the dry mix with the beaten eggs. Continue mixing to form a smooth dough for 6 minutes.
- Add the softened butter, small pieces at a time and mix for a further 5 minutes, until all the butter has been incorporated into the dough. The dough will be sticky. With floured hands transfer the dough to a greased bowl. Cover and leave in a warm place for 1 – 1½ hours until doubled in size. Put dough into the refrigerator for 1 hour, this will enable the dough to be rolled more easily.
- Prepare the almond paste by beating together butter and sugar until pale. Mix in Cinderella Almond Meal. Set aside.
- Grease 2 x 6-hole jumbo muffin pans or if wished, sit large muffin cases into the pans.
- Roll the dough out to a rectangle 40cm x 30cm. Spread the Almond Paste over the dough. Scatter over the diced Cinderella dried Apricots. Roll dough up from the longest side to enclose the filling and form a tight scroll. Cut into 12 even sized pieces. Place the scroll side uppermost into the prepared muffin tins or paper cases. Leave in a warm place for a further 30 minutes.
- Preheat oven to 180°C (fan assisted). Bake for 15-20 minutes, until scrolls are golden and cooked. Remove from the oven. Leave for 5 minutes. Heat the apricot jam and pass through a sieve to remove any fruit lumps. Brush the tops of the brioche while they are still hot with the jam to glaze. Allow to cool a further 5 minutes before removing them from the tin. Place on a cooling rack. Serve warm.