Apricot Brioche by Lurpak
1. Heat the oven to 200ºC/180ºC Fan/Gas 3.
2. In a bowl, combine the flour, sugar and yeast then add all but 2tsp of the egg and enough water to combine all of the ingredients (you may not need
all of the water).
3. Bring the ingredients together into a dough, then turn out onto a floured surface and knead for around 10 minutes until the dough is smooth and elastic.
4. Divide the Lurpak® into 10 equal portions and knead each portion into the dough, kneading thoroughly until each knob of Lurpak® is incorporated and the dough is smooth and glossy.
5. Divide the dough into 8 balls and prod some of the dried apricots into each ball. Butter the loaf tin and arrange the balls in the tin one after the other, cover then leave to rise for around 1hour until the dough has doubled in size.
6. Brush the top of the loaf with the remaining egg and sprinkle with sugar. Bake for 10 minutes then reduce the heat to 180ºC/160ºC Fan for a further 10 minutes.
Ingredients
- 200g strong plain flour
- 20g caster sugar & 1 tbsp for sprinkling
- 1 sachet dried yeast
- 2 eggs lightly beaten
- 2 tbsp warm water
- 80g chopped dried apricots
- 100g Slightly Salted Lurpak®
Please note: Recipe measurements are based on the Lurpak® tin measurements (990ml).
-
Alison - 29/09/2010 - 5:45pm
If the dough needs to rest for an hour, why would you start by heating the oven?
Comment on this Recipe: