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Apricot diabolical spiral brioche

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Apricot diabolical spiral brioche

I opened a French version of my blog few weeks ago. I am translating and translating. In my mother tongue so that’s not so difficult; but it’s taking me a lot of time :).

The opening of the French version means finding new ways and websites to advertise my blog in French. I discovered hellocoton.fr. This is an outstanding community. I love finding new recipes there and I discover thousand blogs so interesting.

Apricot diabolical spiral brioche

I just registered to the newsletter of Paprikas, a great French blog and this morning I received an email. A challenge! I never had the chance to participate to a cooking challenge neither in English nor in French. But this strange brioche was seriously tempting me.

Apricot diabolical spiral brioche

I looked around in my kitchen and I had almost everything: flour, sugar, fresh yeast, milk, egg and salt. Sadly I was missing butter and vanilla flavoured sugar. I could have made this recipe without vanilla flavoured sugar; but without butter wasn’t really an option. Half an hour and one grocery store after. I am standing right in the middle of my kitchen with my computer ready to bake this diabolical spiral brioche.

Apricot diabolical spiral brioche

I chose to fill my brioche with an apricot jam. I made this marmalade last year; but you can also buy one.

Apricot diabolical spiral brioche
Recipe Type: Dessert
Cuisine: French
Author: a French girl cuisine
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 300 gr. of flour (0.6 lb. or 2.3 cups)
  • 50 gr. of sugar (1.8 oz. or 0.4 cup)
  • 10 gr. of fresh yeast
  • 13 cl. of milk, a bit warm (4.3 oz. or 0.5 cup)
  • 80 gr. de beurre (2.9 oz. or 0.35 cup)
  • 1 egg and 1 egg yolk
  • 8 gr. of vanilla flavoured sugar
  • 1/4 teaspoon of salt
  • 35 gr. of melted butter (1.25 oz. or 1 tablespoon)
  • 100 gr. of apricot jam
  • 1 tablespoon of chopped almond (3.57 oz.)
Instructions
  1. Warm milk and dice butter.
  2. Dissolve yeast in warm milk.
  3. Mix flour, salt, sugar and vanilla flavoured sugar in a mixing bowl or using a food processor.
  4. Pour milk with yeast and egg. Mix until there is no more liquid.
  5. Knead by hand or using food processor until you get an homogeneous dough. Dough will stick; however more you knead less it sticks.
  6. Cover with plastic wrap. Leave to raise for 1 hour and 30 minutes. Dough size must double.
  7. Put on a greasproof paper with a bit of flour. Roll out dough and make a rectangle.
  8. Brush melted butter on dough. Cover with apricot jam. Roll dough crosswise. Like to make a roll cake.
  9. Cut edges and reserve.
  10. Make a circle with rolled dough.
  11. Cut dough circle each centimeter using a cisor (not completely) and push one little circle inside and one outside and so on.
  12. Place the two edges inside.
  13. Leave dough to rest 40 minutes more.
  14. Preheat oven to 180°C.
  15. Mix egg yolk with 2 tablespoons of water. Glaze carefully.
  16. Bake for 20 minutes. Spread chopped almond and bake another 5 minutes.

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