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.

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.

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.

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

a French girl cuisine

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Prep Time 3 hrs

Cook Time 25 mins

Total Time 3 hrs 25 mins

Course Dessert

Cuisine French

Servings 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

 

• Warm milk and dice butter.
• Dissolve yeast in warm milk.
• Mix flour, salt, sugar and vanilla flavoured sugar in a mixing bowl or using a food processor.
• Pour milk with yeast and egg. Mix until there is no more liquid.
• Knead by hand or using food processor until you get an homogeneous dough. Dough will stick; however more you knead less it sticks.
• Cover with plastic wrap. Leave to raise for 1 hour and 30 minutes. Dough size must double.
• Put on a greasproof paper with a bit of flour. Roll out dough and make a rectangle.
• Brush melted butter on dough. Cover with apricot jam. Roll dough crosswise. Like to make a roll cake.
• Cut edges and reserve.
• Make a circle with rolled dough.
• Cut dough circle each centimeter using a cisor (not completely) and push one little circle inside and one outside and so on.
• Place the two edges inside.
• Leave dough to rest 40 minutes more.
• Preheat oven to 180°C.
• Mix egg yolk with 2 tablespoons of water. Glaze carefully.
• Bake for 20 minutes. Spread chopped almond and bake another 5 minutes.

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