Preparation | Cooking | Start to finish |
---|---|---|
8 min. | 10 min. | 18 min. |
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. | ![]() |