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Sides | Vegetarian

Apricot brioche

A side dish that will afford protection for your eyesight, blood and skin

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Apricot brioche recipe
Serves:
10
Preparation:
35 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs, Gluten
Check Your Own Recipe

What are the health benefits of Apricot brioche?

A side dish that will afford protection for your eyesight, blood and skin

 

Ingredients

Method

Ingredients

140g dried apricots, diced nutritional information
140g dried apricots, diced
175g butter, softened nutritional information
175g butter, softened
50g caster sugar nutritional information
50g caster sugar
200g/4 eggs nutritional information
200g/4 eggs
100ml milk nutritional information
100ml milk
A good pinch of salt nutritional information
A good pinch of salt
375g strong white flour nutritional information
375g strong white flour
7g sachet fast-action yeast nutritional information
7g sachet fast-action yeast
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough.
2) Add the butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly greased bowl and leave in the fridge overnight.
3) Divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls.
4) Place the balls on a greased baking tray and leave for 3 hrs to prove until doubled in size.
5) Heat oven to 200C/fan 180C/gas 6. Brush with beaten egg and bake for 20 mins or until golden and the buns sound hollow when tapped underneath.
6) Cool on a wire rack.

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