Apricot-Filled Brioche Pastry
Ingredients
Dough
- 3 cups flour
- 1/4 cup fine grain sugar
- 1/8 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup melted butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup warm water
Filling
- 1/2 cup chopped apricots
- 3 tablespoons fine grain sugar
Decoration
- Apricot jam
- Sugar
Preparation
Prepare small brioche molds.
In the mixer bowl, place 3 cups of flour, sugar, salt, and yeast. Attach the dough hook. Run on low speed until the ingredients are mixed. Add the butter and run on medium speed until it disappears. Gradually add the eggs, then add the vanilla and warm water. Knead until a cohesive dough forms. If the dough is soft, add the remaining flour. Knead for 5 minutes.
Prepare a shallow tray. Divide the dough into 20 pieces. Shape each piece into a disc, add 2 teaspoons of filling, seal and shape into a smooth ball. Place in the molds with the sealed side down. Place the molds in the tray. Cover with plastic wrap and let rise for an hour until doubled in size.
Place the rack in the middle of the oven and preheat the oven to 180°C.
Bake the brioche for 15-20 minutes or until golden brown.
Remove the brioche from the oven. Using a small brush, glaze with apricot jam and sprinkle with sugar. Cover with a clean towel and let rest for 5 minutes. Then serve.
For the filling: in a deep plate, place the chopped apricots and sugar, and mix with a small spoon until combined.
