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.	20 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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