It’s been a while since I last made an (moderate) enriched dough. By chance, I came across a brioche recipe on brotokoll.com that I really liked: braided brioche with apricots, coconut water and chocolate: https://brotokoll.com/recipe-archiv/apri-coco-schoko-loco-twisted-pasta-madre-chocolate-apricot-brioche/?lang=en
Two small recipe adjustments:
- rehydrated diced dried apricots instead of caramelized apricots, because I didn’t have any fresh apricots.
- replaced half of the chocolate with white chocolate.
Unfortunately, the brioche was eaten up so quickly, I couldn’t take more photos. Very fluffy, soft, shreddy, with a beautiful structure. Apricots and chocolate are a wonderful combination. The cinnamon is a perfect match. I just couldn’t really taste the coconut flavor. But I imagine it would taste different without the coconut water.
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Looks and sounds delicious, sparkfan!
I like intertwining of the colour separated doughs.
Great bake and thanks for the recipe.
Michael
It looks so good, and unexpected. About those dried apricots, most of them have been treated with suphur an an antimicrobial. Supposedly those aren't good for yeasted baked goods since microbes include yeast. Did you find some without sulphur, or did it not affect the dough development?
TomP