Apricot Brioche Scroll
- 400 g plain flour
- 8 g salt
- 10 g dry baker’s yeast
- 3 tbsp warm water
- 4 whole eggs room temperature
- 190 g unsalted butter softened
- 40 g sugar
- 1 pkt of dried apricots chopped into small pieces
- 6 egg yolks
- 2 cups milk
- 2.5 tsp corn flour
- 100 g sugar
- 2 tsp vanilla extract
- 2.5 tsp plain flour
- In an electric mixer with the dough hook put flour in the bowl.
- Add measured sugar to one side of the bowl and salt on the other side.
- Make a well in the middle and add the dry baker’s yeast and the warm water.
- Add the eggs and mix till it is all combined for 10 minutes and until the dough comes away from the side of the bowl.
- Scrap down the bowl and then cover with a tea towel in a warm place for 2 hours. The dough should be doubled in size.
- Line a 30cm spring-form tin with 3 layers of baking paper on the bottom and lightly spray the tin with cooking spray. This should allow the brioche to come out easily.
- Once dough has risen knead dough for about 5-10 minutes. Cut dough into 2 pieces one 250g and other 450g.
- Roll out smaller dough into a disc and lay on the bottom of the tin. Roll out the other dough into a rectangle about 25cmx40cm.
- Put crème patisserie onto dough and smooth out to the edges, then sprinkle chopped apricots and then roll into a log.
- Cut into 7 pieces and put into tin and then allow to rise for 40 minutes.
- Brush over with egg wash and cook in a 160C oven for about 50-60 mins or until a lovely golden colour.
- When you take the Brioche from the oven brush with apricot jam while still warm and make a white runny icing to decorate the top.
- In a large pot add milk and vanilla extract and bring to a simmer.
- While waiting for the milk to heat up mix the egg yolks and sugar.
- Whisk until it is thick and light in colour.
- Add the flour and corn flour and mix till combined.
- When milk is warm mix milk into egg mix and mix well than return back to the pot and on a medium heat stir the custard continuously with a whisk until thick.
- Put cooked crème patisserie into a clean bowl and cover with clean wrap to stop a skin forming and chill in the fridge.
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