Mini apricot and pistachio brioches

A recipe from cooking-ez.com

For 24 pieces, you will need:

• 1 250 g dried apricots
• 2 200 g pistachios
• 3 1 kg Brioche dough
• 4 100 g Pistachio powder or paste
• 5 20 g beaten egg
• Total weight: 1,570 grams

Times:

Preparation	Cooking	Start to finish
8 min.	10 min.	18 min.

Step by step recipe

• 1: Cut 250 g dried apricots into medium-sized chunks.
• 2: Dry roast 200 g pistachios for 10 minutes in the oven at 300°F (150°C).
• 3: Tip 100 g Pistachio powder or paste into 1 kg Brioche dough and knead until thoroughly mixed.
• 4: Add the apricots and pistachios.
• 5: Knead for a few more minutes to mix well.
  Cover the dough with plastic film and refrigerate overnight.
• 6: Next day, tip the dough onto a floured worktop and weigh the dough out into 50 g lumps.
• 7: Roll the lumps of dough into balls, arrange on a baking sheet, cover with a plastic sheet and refrigerate for 20 minutes.
• 8: After this time, remove the dough from the fridge and reshape the balls, then put them into small brioche moulds or tins.
• 9: Glaze the tops of the brioches.
• 10: Leave the brioches in a warm place for 2 hours to rise.
• 11: Preheat the oven to 360°F (180°C).
  Glaze the tops of the brioches again before putting in the oven.
• 12: Bake for 15 to 20 minutes.
  Turn out onto a wire rack to cool.

Remarks

If these brioches are for adults, you can soak the cut apricots in a little rum or brandy.

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