|Preparation||Cooking||Start to finish|
|8 min.||10 min.||18 min.|
|1||Cut 500 g dried apricots into medium-sized chunks.||4 min.|
|2||Dry roast 400 g pistachios for 10 minutes in the oven at 300°F (150°C).||10 min.|
|3||Tip 200 g Pistachio powder or paste into 2 kgs Brioche dough and knead until thoroughly mixed.||3 min.|
|4||Add the apricots and pistachios.||1 min.|
|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.
For 48 pieces : 16.91 €
Per piece : 0.35 €
|Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Chinois, 3-fruit brioche loaf, Morteau sausage rolled brioche, Eggs in brioche nests, Sausage in brioche, ... All|
|Dried apricots: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, 3-fruit brioche loaf, Crusty pistachio, almond and apricot flan, Pecan fruit rolls , Rice pudding with fruit and nuts, ... All|
|Pistachios: You can check-out other recipes which use it, like for example: Frozen Nougat, Saucipain, Chocolate cereal bars, Pistachio panna cotta with custard, Pistachio powder or paste, ... All|
|Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Pear, grapefruit and pistachio tart, Pistachio confectioner's custard, Pistachio panna cotta with custard, Sicilian Epiphany Pie, ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)