Rustic Black Tea, Apricot and Crunchy Almond Brioche
A soft, aromatic brioche infused with black tea, studded with dried apricots, and finished with a light almond-sugar crust. This original bakery creation is perfect for breakfast or an afternoon treat, with deep flavor and a tender interior topped by a delicate crunch.
Ingredients
- 420 g bread flour (base of the dough)
- 70 g granulated sugar (for the dough)
- 7 g salt (realza the sabor)
- 7 g instant dry yeast (1 sobre)
- 8 g loose black tea or tea leaves (for infusionar)
- 180 ml whole milk (tibia for infusionar the té)
- 2 units eggs (for the dough)
- 80 g unsalted butter (at room temperature)
- 100 g dried apricots (chopped diced small)
- 5 ml vanilla extract (for aroma)
- 40 g sliced almonds (for the cobertura)
- 20 g brown sugar (for the cobertura crujiente)
- 1 unit egg yolk (for brush)
- 15 ml water (for mezclar with the yema)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Warm the milk until lukewarm, not boiling, about 110°F to 115°F (43°C to 46°C). Add the black tea, let it steep for 8 minutes, then strain. Let it cool until still lukewarm before using.
- 2
2. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 3
3. Add the tea-infused milk, the 2 eggs, and the vanilla extract. Mix until a shaggy dough forms.
- 4
4. Knead for 8 minutes until the dough starts becoming elastic. Gradually incorporate the room-temperature unsalted butter and continue kneading for 8 to 10 more minutes until the dough is smooth, glossy, and slightly tacky.
- 5
5. Add the chopped dried apricots and knead briefly, just until evenly distributed.
- 6
6. Shape into a ball, place in a lightly greased bowl, and cover. Let rise in a warm spot until nearly doubled in size, about 60 to 75 minutes at around 75°F to 80°F (24°C to 27°C).
- 7
7. Gently deflate the dough and shape it into a short batard or oval loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
- 8
8. Cover again and let it proof for 25 to 30 minutes more, until puffy and airy.
- 9
9. Preheat the oven to 350°F (175°C). Mix the egg yolk with the water and brush over the dough. Sprinkle the sliced almonds and brown sugar on top, pressing very lightly so they adhere.
- 10
10. Bake for 30 to 35 minutes at 350°F (175°C), until the brioche is deeply golden and sounds hollow when tapped on the bottom. If it browns too quickly, loosely tent with foil for the last 10 minutes.
- 11
11. Remove from the oven and let cool for at least 20 minutes before slicing so the crumb can finish setting.
Chef tips
For a finer crumb, knead until the dough passes a basic elasticity test. Dicing the apricots into small pieces prevents large gaps in the slices. If your kitchen is cold, let the dough rise in the turned-off oven with the light on.
Substitutions
You can replace the dried apricots with dried peach or chopped dried pear. The sliced almonds can be swapped for chopped hazelnuts for a different flavor profile. Whole milk may be replaced with reduced-fat milk, though the crumb will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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