The Art of Creating a Delicious Apricot and Chocolate Brioche

As we begin our journey to create a scrumptious apricot and chocolate brioche, it's essential to start with the right ingredients. The recipe calls for plain flour, which provides a slightly cakey texture to the final product. The use of strong flour is recommended, but plain flour works fine as well. To enrich the dough, we add two eggs, which will help to develop the flavor and texture of our brioche.

In addition to the eggs, we also need to incorporate some butter into the mixture. Room temperature butter is ideal for this recipe, as it allows us to mix the ingredients together more easily. The amount of butter used is crucial, as too much can make the dough overly sticky. A pinch of salt and a tablespoon of castor sugar are added to balance out the flavors in our dough.

With all the dry ingredients combined, we now add milk to the mixture. This step is essential for creating a moist and spongy texture in our brioche. The amount of milk used will determine the level of moisture in our final product, so it's crucial to get this right. By leaving the machine alone for a couple of minutes, we allow the ingredients to come together and form a sticky dough.

Now that we have our dough, it's time to add the sweet and fruity elements. We need to chop 1-2 apricots into small pieces, depending on their size. The apricot should be roughly the same size as the chocolate chips, which are also chopped into small pieces. The ratio of apricots to chocolate chips is crucial in this recipe, so we aim for an equal quantity of each.

To incorporate the chocolate chips and apricots into our dough, we need to mix them in gently. We take half of the mixture and add the chocolate chips, mixing until they are evenly distributed. The remaining half of the mixture is set aside, containing only the chopped apricots. This step is crucial in creating a layered effect in our brioche.

With our dough mixed and divided, we now assemble our brioche. We place the chocolate chip mixture on top of the apricot layer, spreading it evenly to cover the entire surface. The goal is to create a balanced distribution of flavors and textures in each slice.

To complete our brioche, we need to let it rise for at least an hour, allowing the yeast to work its magic. This step is essential in creating a light and airy texture in our final product. With our brioche risen, we can now shape it into a loaf and place it in the oven.

Before baking, we finish off our brioche with an egg wash, which provides a golden glaze on top of our pastry. This step adds a touch of elegance to our finished product. We preheat our oven to 180 degrees Celsius and bake our brioche for approximately 20-30 minutes, or until it puffs up and is golden brown.

Once baked, we let our brioche cool before slicing it into eight equal pieces. The top slice should be cut from the bottom half of the loaf, followed by two slices from each side. The resulting brioche is a masterpiece, with its flaky crust giving way to a moist and spongy interior.

To serve, we slice our apricot and chocolate brioche into neat pieces, perfect for breakfast or as a sweet treat. As we take a bite of this delicious pastry, we're reminded of the joy of baking and the satisfaction that comes from creating something truly special.

"WEBVTTKind: captionsLanguage: engot it gosh we're cooking brioche this is a sweet breakfast bread okay I'm gonna make it using flour some yeast and some sugar such as sweet and bread yeah but we're going to enrich the dough with egg and butter as you wouldn't normally do and then on top of that we get as our flavors of eight cotton chocolate okay so a fruity chocolate low yeah breakfast okay start off with though got some warm milk you feel that I just put the milk into the microwave for sort of 10 15 seconds while we throw people in the bowl and then I'm going to add to it our dried yeast case about tablespoon so that would just bring the yeast to life in the warm milk okay such as obvious if you squish that up yeah this is dehydrated uses it dry yes over here I mean put all of our ingredients into our mixture now this is one dough that is actually very difficult with my hand all right it's so rich so sticky you can do it it's not easy so if you've got machine much much better to do that we've got our plain flour which means it's slightly more cakey texture the final product and like a strong flour use you spread but works fine you need to add two eggs to enrich the dough one two and then let machine stock do its work and to this and everything else now so the top of tablespoons of castor sugar it is a sweetened Oh gonna go in there a pinch of salt okay fools of red salt and then we're going to enrich it with some butter as well it's at room temperature it's a real sticky Alaska piezo we're looking for last is going here is your you see milk so I will slash that in there I did say / that all get noisy goodbye now while we leave the machine see that for a couple minutes we can start to chop our ingredients over here this is what's going to put into it we've got some apricot and as you can just cut these apricots are so similar sizes our chocolate so really nice and small we're looking for kind of that size chocolate chip shape yep okay and then it'll be equal quantities a large handful chocolate chips and a large handful of apricot you get the chopped out you want to go from fruity low or vice versa lee to throw out if you just chop a Pollock and there we go our dough perfectly combined see how sticky that is though oh yeah it just slides off the dough hook but it is really tacky mix and unlike normal bread that is exactly what you're looking for so we're going to slop it into this bowl lovely noise that makes does that mean it's going to be a really moist look it was really like spongy though yeah okay so obviously the moister kind of bakes out you still got dry low light fluffy and spongy so that is covered with a tea towel and left for at least an hour at room temperature but fortunately I've been a busy boy this morning here's one I made earlier and you can see how that sighs Wow and that's what we're looking for still just to stick it is it does the work top of some flour and then we're going to take half of this mixture just still really sticky but slightly more manageable than before and we're going to put our chocolate chips in it if you can sketch the chocolate chips over there and we're going to try and keep these two flavours set books we're going to the top tips first and then the other half the apricot we put on top of each other and then you can make sure that everyone gets a nice slice of everything right when you cut it okay now that works so wrong it's up on your request engine chop the chips okay then give it a quick mix up the chocolate chips end up all over the place replace it into a loaf tin like that if you can just push that sort of down to all the corners and sides and I'm going to put exactly the same without apricot ah so there's our apricot layer that can go on top and again if you just spread that out and then just the same as it did before it needs to be left for an hour to double in size so I told you I've been a visible evil blimey I've got another one there's more than doubled in size but exactly the same quantity and it just puffs up that is ready to be baked and then just before we bake it we finish it off with an egg wash let's get a nice gold nice golden top top should be a big I say more level again you've preheated our oven for us Jamie to 180 degrees Celsius I did do that and now you can put this into it look for 30 minutes to bake Tate will really really puff up that's all the air that's what you want my spongy mixture then you get it cool turn it out and we're serving for breakfast so the bread has come out had chance to call about 20 minutes or so and it should just lift right out like that the noise 610 yeah and then we can slice it okay so remember eight cuts the top chop at the bottom and just look at that Wow I think there's much more need to be said to that that is our apricot and chocolate brioche sorting so while it's still warm doesn't you think No fighting about breakfast every morning he was fat yeah I love this terrible if you must be country thank you all of them that are on the website salted food calm maybe should go check them out yougot it gosh we're cooking brioche this is a sweet breakfast bread okay I'm gonna make it using flour some yeast and some sugar such as sweet and bread yeah but we're going to enrich the dough with egg and butter as you wouldn't normally do and then on top of that we get as our flavors of eight cotton chocolate okay so a fruity chocolate low yeah breakfast okay start off with though got some warm milk you feel that I just put the milk into the microwave for sort of 10 15 seconds while we throw people in the bowl and then I'm going to add to it our dried yeast case about tablespoon so that would just bring the yeast to life in the warm milk okay such as obvious if you squish that up yeah this is dehydrated uses it dry yes over here I mean put all of our ingredients into our mixture now this is one dough that is actually very difficult with my hand all right it's so rich so sticky you can do it it's not easy so if you've got machine much much better to do that we've got our plain flour which means it's slightly more cakey texture the final product and like a strong flour use you spread but works fine you need to add two eggs to enrich the dough one two and then let machine stock do its work and to this and everything else now so the top of tablespoons of castor sugar it is a sweetened Oh gonna go in there a pinch of salt okay fools of red salt and then we're going to enrich it with some butter as well it's at room temperature it's a real sticky Alaska piezo we're looking for last is going here is your you see milk so I will slash that in there I did say / that all get noisy goodbye now while we leave the machine see that for a couple minutes we can start to chop our ingredients over here this is what's going to put into it we've got some apricot and as you can just cut these apricots are so similar sizes our chocolate so really nice and small we're looking for kind of that size chocolate chip shape yep okay and then it'll be equal quantities a large handful chocolate chips and a large handful of apricot you get the chopped out you want to go from fruity low or vice versa lee to throw out if you just chop a Pollock and there we go our dough perfectly combined see how sticky that is though oh yeah it just slides off the dough hook but it is really tacky mix and unlike normal bread that is exactly what you're looking for so we're going to slop it into this bowl lovely noise that makes does that mean it's going to be a really moist look it was really like spongy though yeah okay so obviously the moister kind of bakes out you still got dry low light fluffy and spongy so that is covered with a tea towel and left for at least an hour at room temperature but fortunately I've been a busy boy this morning here's one I made earlier and you can see how that sighs Wow and that's what we're looking for still just to stick it is it does the work top of some flour and then we're going to take half of this mixture just still really sticky but slightly more manageable than before and we're going to put our chocolate chips in it if you can sketch the chocolate chips over there and we're going to try and keep these two flavours set books we're going to the top tips first and then the other half the apricot we put on top of each other and then you can make sure that everyone gets a nice slice of everything right when you cut it okay now that works so wrong it's up on your request engine chop the chips okay then give it a quick mix up the chocolate chips end up all over the place replace it into a loaf tin like that if you can just push that sort of down to all the corners and sides and I'm going to put exactly the same without apricot ah so there's our apricot layer that can go on top and again if you just spread that out and then just the same as it did before it needs to be left for an hour to double in size so I told you I've been a visible evil blimey I've got another one there's more than doubled in size but exactly the same quantity and it just puffs up that is ready to be baked and then just before we bake it we finish it off with an egg wash let's get a nice gold nice golden top top should be a big I say more level again you've preheated our oven for us Jamie to 180 degrees Celsius I did do that and now you can put this into it look for 30 minutes to bake Tate will really really puff up that's all the air that's what you want my spongy mixture then you get it cool turn it out and we're serving for breakfast so the bread has come out had chance to call about 20 minutes or so and it should just lift right out like that the noise 610 yeah and then we can slice it okay so remember eight cuts the top chop at the bottom and just look at that Wow I think there's much more need to be said to that that is our apricot and chocolate brioche sorting so while it's still warm doesn't you think No fighting about breakfast every morning he was fat yeah I love this terrible if you must be country thank you all of them that are on the website salted food calm maybe should go check them out you\n"