Apricot Glazed Fruit Brioche

, from Issue #31. September, 2015
Photography by Nick Tresidder.
Apricot Glazed Fruit Brioche

Brioche is best served on the day of making or stored in an airtight container and warmed or toasted before eating.

Serves: 6–8


300 grams plain flour
¼ teaspoon fine salt
1 tablespoon caster sugar
1 teaspoon dried yeast or 10g fresh yeast
2 tablespoons tepid water
4 eggs, beaten
150 grams butter, cubed, at room temperature 
60 grams chopped dried apricots or other dried fruit
½ teaspoon ground cinnamon
1 tablespoon demerara sugar

To glaze
2 tablespoons apricot, quince or other fruit paste, plus extra to serve


Lightly grease a 20 cm fluted brioche tin or a baking tray.

Sift the flour and salt into a large bowl and make a well in the centre. Put the water in a small bowl, sprinkle in the sugar and yeast and leave for 10 minutes to foam. Add to the flour along with the eggs and, using a wooden spoon, mix to form a dough.

Turn the dough out onto a lightly floured surface or place in the bowl of an electric mixer with a dough hook, and knead for 6-8 minutes. Slowly add the butter, kneading well after the addition of each cube, until it is all incorporated. The dough will become very soft and sticky but keep it moving, adding a little flour if necessary. When all the butter is incorporated wrap the dough loosely in plastic wrap and chill for at least 1 hour or overnight. 

Combine the dried fruit, cinnamon and demerara sugar in a small bowl and set aside. Knock the dough back and knead for a further 8-10 minutes or until it returns to room temperature and is soft. 

Pat the dough out into a flat disc and sprinkle over the dried apricot mixture. Roll the dough into a pinwheel then fold in the ends, shaping the dough into a round ball with all the apricot enclosed inside. Place seam side down in the prepared tin. Cover and leave to prove in a warm place for 1-1½ hours, until doubled in size. 

Preheat the oven to 190ºC – no fan. Bake 40-45 minutes or until golden on top and hollow sounding when tapped. If the top starts to get a little dark then cover loosely with foil. Remove from the oven and while still warm brush with melted fruit paste. Serve warm. Makes 1 x 20cm fluted brioche.