Good morning! How was your weekend? My weekend as well as the last week was fabulous! I am so blessed to have the family that I do. Can you imagine your sister and family showing up at your door for a surprise Spring Break, when you live 1/2 way across the country from one another? We had a great time going to yoga, baking, eating, walking, laying in the sun, going to the beach, watching movies and more.
On Friday I posted about scrumptious looking Glazed Apricot Breakfast Bread from Olive Magazine. I promised to come back and tell you how it was. It was fabulous and that is putting it mildly. The dough was buttery, moist, and fluffy just like a pastry from a bakery. I bake a lot and this is by far the best bread/pastry dough I have ever made. It was easy and frankly you could add any filling and customize it to fit your taste.
We made two different loafs of bread, the original recipe of Apricot and Cardamon and my favorite Almond filled.
375 grams bread flour
50 grams granulated sugar
7 grams rapid-rise yeast
100 milliliters of milk
4 eggs(3 for dough + 1 for the egg wash)
150 grams very soft butter
For Apricot Filling
cardamon seeds from 2 pods
3 tablespoons muscovado sugar
4 fresh apricots, stoned and chopped
For Almond Filling
2 cups powdered sugar
1 tablespoon butter
3+tablespoons heavy cream
toasted sliced almonds for garnish
In a stand mixer fitted with a dough hook add bread flour, sugar, yeast, milk and 3 eggs. Mix on low at first, then increase to medium and mix until the dough is smooth and pops back when you press it with your finger.
Cover bowl with plastic wrap and let rise for 1 hour or until doubled in size.
Once risen add butter and using a stand mixer mix the dough until the butter is fully incorporated.
Pour dough onto a floured surface and roll into a a rectangle about 10 inches wide.
In a mortar and pestle crush cardamon seeds with sugar. Dot the apricots down one half the the dough and then sprinkle with the sugar mixture. Fold the other side over and press down firmly.
Then make 3 vertical cuts in the dough about 2 inches down from the top and braid the dough together, tuck the ends under and place on a lightly oiled baking sheet or a Silphat lined pan. Place in the refrigerator for 2-3 hours or overnight(dough should double in size).
Lightly whisk remaining egg and brush on bread.
Bake for 20-30 minutes in a 350 degree predated oven. Bake until golden brown. Cool slightly and then glaze and garnish with almonds.
NOTES: 1. My dough did not come together very well in stage one so I had to add a little extra flour. 2. The dough did not raise in 1 hour, in my house it took 2 hours.
3. I think it needs more filling, but that is just me. The next time I am going to roll like a cinnamon roll then braid it, that way the filling is more evenly distributed.
4. I baked mine for at least 30 minutes.
5. If you want the glaze/frosting to stay on the bread instead of running off, cool the bread a bit longer.
6. I weighed my ingredients and forgot to translate into cups, etc. I will do that the next time or you can Google it yourself for conversion.