Braided apricot brioche

Name: Braided apricot brioche
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 8
Cuisine: En
Ingredients: 500 g flour; 10 g salt; 100 g sugar; 60 g softened butter; 250 ml milk; 1 egg; 20 g fresh yeast; apricot jam (about 2 tbsp per brioche)

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Snacks

Easy

3 h 45 m

362 Kcal

For breakfast or an afternoon snack, indulge in these soft brioche rolls. Here, for even more deliciousness, we have flavored them with apricot jam. A real treat for the whole family. To follow the steps for making this recipe, as well as our folding technique, we provide written instructions, photos, and a video! An opportunity not to miss a single crumb :-)

Ingredients

500 g flour
10 g salt
100 g sugar
60 g softened butter
250 ml milk
1 egg
20 g fresh yeast
apricot jam (about 2 tbsp per brioche)

Estimated cost: 2.46€ (0.31€/serving)

Materials

Stand mixer with dough hook
Rolling pin
Scale

Preparation

Preparation30 min

Waiting time3 hours

Cook time15 min

Put the flour, salt, and sugar in the stand mixer. Add the softened butter and egg. Make a small well to place the fresh yeast in, ensuring it does not come into contact with the sugar and salt.
Warm the milk slightly and add it to the mixture. Knead at speed 2 for about 3 to 5 minutes. Form a ball of dough and cover with a cloth. Let the dough rise for 2 hours.
Form a ball with the dough and divide it into 8 small balls of about 120 g each. Flatten the balls with a rolling pin, spread some jam on them, and roll them into logs.
Cut the log in half lengthwise, then arrange the two halves in a cross. Bring together the two ends of the bottom dough, then those of the top dough.
You will then have two strands on each side to cross: fold the right strand over the top and the left strand towards you.
Cross the two strands nearest you, passing the right strand over the other; then cross the other two strands, passing the left strand over the other.
Twist the two strands towards you, then fold the formed braid to the left and tuck the tip of the twist under the central part. Do the same with the two upper strands and fold the braid to the right this time.
Place your brioche rolls on a baking sheet lined with parchment paper and let them rest for 1 hour at room temperature. Bake at 180°C for 15 minutes.
Your braided apricot brioche rolls are ready!

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Observations

Yeast: Fresh yeast should not come into contact with salt or sugar, as it would be deactivated. You can replace the 20 g of fresh yeast with 15 g of dry yeast: dissolve it in a little warm milk before adding it to the bowl.

Filling: You can fill your brioche rolls with your favorite jam.

Shape: Each brioche will be different depending on how you cut the log at the start: the central part will be thicker or thinner.

Nutrition

for 1 serving / for 100 g

Calories: 362Kcal

Carbo: 61g
Total fat: 8.1g
Saturated fat: 4.7g
Proteins: 9.4g
Fibers: 2.5g
Sugar: 17.6g
ProPoints: 10
SmartPoints: 13

Nutritional information for 1 serving (128g)

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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