Orange-Apricot Better Brioche Recipe – Brod & Taylor France
Orange-Apricot Brioche Recipe This soft, fruited bread is excellent toasted for breakfast, with tea, or even used for a ham sandwich.
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Cooking tools:
- Proofer
- Stand mixer
- Instant-read thermometer
- Pizza stone
- Bench scraper
- Kitchen scale
- Loaf pan
- Cooling rack
- Pastry brush
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Parchment paper
- Spoon
- Fork
- Airtight container
Ingredients
- Dried apricots, diced* 1/3 C (51 g)
- Honey 1 tsp (7.2 g)
- Water 2 tsp (10 g)
- Sprouted WW flour 1 C lightly spooned (108 g, 3.8 oz, 45%)
- Bread flour 1 C lightly spooned (130 g, 4.6 oz, 55%)
- Instant yeast 1 ½ tsp (4.8 g, 0.17 oz, 2.0%)
- Salt ¾ tsp (4.3 g, 0.2 oz, 1.8%)
- Water, 85-90F 1/2 C (118 g, 4.2 oz, 50%)
- Honey 2 T (43 g, 1.5 oz, 18%)
- Egg, room temp 1 large (50 g, 1.8 oz, 21%)
- Olive Oil 1/4 C (54 g, 1.9 oz, 23%)
- Soaked apricots, from above all
- optional: orange zest ½-1 tsp (1-2 g, 0.05 oz)
- Beaten egg for glaze 1 T (15 g, 1.5 oz)
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