Apple, Apricot and Almond Brioche

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    234
based on 17 ratings

A light and fluffy brioche bread filled with apple and apricot, finished with maple syrup and toasted almonds, serve warm instead of pastries for brunch, with coffee or as a sweet treat in the afternoon.

recipe updated Nov 23, 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    60 g
  • Apple icon
    Apple
    2
  • Dried apricots icon
    Dried apricots
    80 g
  • Flaked almonds icon
    Flaked almonds
    30 g
  • All purpose flour icon
    All purpose flour
    260 g
  • Caster sugar icon
    Caster sugar
    50 g
  • Active dried yeast icon
    Active dried yeast
    7 g
  • Salt icon
    Salt
    1 teaspoon
  • Milk icon
    Milk
    90 g
  • Egg icon
    Egg
    1
  • Caster sugar icon
    Caster sugar
    1 tablespoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Egg yolk icon
    Egg yolk
    1
  • Milk icon
    Milk
    2 teaspoons
  • Maple syrup icon
    Maple syrup
    as needed

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Easywarm bowl
  • kCook icon Saucepan - small
  • kCook icon Lightly floured surface
  • kCook icon Small bowl

Step preview

  1. Grease a clean baking tray lightly then set aside
  2. Attach Dough Tool
  3. Add all purpose flour, caster sugar, active dried yeast, salt, milk and egg to the EasyWarm Bowl
  4. Mix with splashguard fitted - 2 min, Speed 1
  5. Then add unsalted butter to the EasyWarm Bowl
  6. Mix with splashguard fitted - 8 min, Speed 2
  7. Remove Dough Tool
  8. Prove with splashguard fitted - 1 hr 30 min, 2
  9. Add apple, dried apricots, caster sugar and vanilla extract to a clean saucepan
  10. Heat while stirring occasionally - 10 min, medium heat
  11. Set aside and let cool
  12. Transfer dough to lightly floured surface
  13. Gently pull the edges into the centre
  14. Roll the dough over and shape into a tight ball
  15. Cover with kitchen towel and let rise - 20 min
  16. Roll out into a rectangle
  17. Transfer content of saucepan to dough
  18. Spread evenly
  19. Roll into a log
  20. Transfer shaped dough to baking tray
  21. Cover loosely with plastic wrap
  22. Prove - 20 min
  23. Pre-heat oven - 160°C
  24. Remove the plastic wrap
  25. Using a pair of scissors cut ¾ of the way into the dough at a 40-degree angle at 2cm intervals
  26. Gently pull each piece to one side until the loaf resembles a wheatsheaf shape
  27. Add egg yolk and milk to a clean small bowl
  28. Whisk lightly until combined
  29. Brush the dough with the egg wash
  30. Bake until golden brown - 30 min, 160°C
  31. Remove from oven
  32. Drizzle with maple syrup
  33. Sprinkle with flaked almonds
  34. Serve warm
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