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Mini apricot and pistachio brioches

Name: Mini apricot and pistachio brioches
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 24 pieces
Cuisine: French
Ingredients: 250 g dried apricots; 200 g pistachios; 1 kg brioche dough; 100 g pistachio powder or paste; 20 g beaten egg

These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.

76 K 4.1/5 (21 reviews)604564

Duration

20 min.

Difficulty

Easy

Last modified on: November 22^th 2015

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

8 min.

Cooking

10 min.

All in all

20 min.

Preparation 8 min.

Cooking 10 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 4 min.

Mini apricot and pistachio brioches : Stage 1

Cut 250 g dried apricots into medium-sized chunks.

Stage 2 - ⌛ 10 min.

Mini apricot and pistachio brioches : Stage 2

Dry roast 200 g pistachios for 10 minutes in the oven at 300°F (150°C).

Stage 3 - ⌛ 3 min.

Mini apricot and pistachio brioches : Stage 3

Tip 100 g pistachio powder or paste into 1 kg brioche dough and knead until thoroughly mixed.

Stage 4 - ⌛ 1 min.

Mini apricot and pistachio brioches : Stage 4

Add the apricots and pistachios.

Stage 5

Knead for a few more minutes to mix well.

Cover the dough with plastic film and refrigerate overnight.

Stage 6

Next day, tip the dough onto a floured worktop and weigh the dough out into 50 g lumps.

Stage 7

Roll the lumps of dough into balls, arrange on a baking sheet, cover with a plastic sheet and refrigerate for 20 minutes.

Stage 8

After this time, remove the dough from the fridge and reshape the balls, then put them into small brioche moulds or tins.

Stage 9

Glaze the tops of the brioches.

Stage 10

Leave the brioches in a warm place for 2 hours to rise.

Stage 11

Preheat the oven to 360°F (180°C).

Glaze the tops of the brioches again before putting in the oven.

Stage 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.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	70 g RDI=109 %	335 g RDI=127 %	160 g RDI=219 %	374 kcal RDI=19 %	1,568 kJ RDI=19 %
Per piece	46 g RDI=71 %	219 g RDI=83 %	104 g RDI=144 %	245 kcal RDI=12 %	1,026 kJ RDI=12 %
Whole recipe	1,108 g RDI=1,705 %	5,272 g RDI=1,989 %	2,514 g RDI=3,444 %	5,880 kcal RDI=294 %	24,618 kJ RDI=294 %