CHOCOLATE & APRICOT BRIOCHE RECIPE - SORTED

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs add a healthy crunch, while semi-sweet chocolate chips are more affordable.

dried apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs offer a similar texture, while raisins are more budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can reduce costs.

brioche dough

🥗Healthier: whole wheat dough

💰Cheaper: regular bread dough

Whole wheat dough adds fiber, while regular bread dough is often less expensive.

Warm the milk in the microwave for about 10-15 seconds.

Add about a tablespoon of dried yeast to the warm milk and whisk to dissolve.

In a mixer, combine plain flour, two eggs, a couple of tablespoons of sugar, a pinch of salt, and room temperature butter.

Pour the yeasty milk into the mixer and combine all ingredients until a sticky dough forms.

Chop the dried apricots and dark chocolate into small pieces, aiming for a similar size.

Add a large handful of chocolate chips and a large handful of chopped apricots to the dough, mixing to distribute evenly.

Cover the dough with a tea towel and let it rise at room temperature for at least one hour until doubled in size.

Dust a work surface with flour and divide the dough in half, adding chocolate chips to one half and apricots to the other.

Roll the chocolate half into a log and place it into a loaf tin, pressing it into the corners.

Spread the apricot half on top of the chocolate layer in the loaf tin, pressing it down.

Cover the loaf tin and let it rise for another hour until doubled in size.

Preheat the oven to 180°C (356°F).

Brush the top of the loaf with an egg wash for a golden finish.

Bake in the preheated oven for 30 minutes until puffed up and golden brown.

Let the bread cool for about 20 minutes before turning it out of the tin and slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens