A few years ago, I tasted Glazed Apricot Breakfast Bread for the first time and I just knew I had to learn how to make it. I was in a hotel in Paris and every morning, the breakfast buffet table would be heaving under the weight of all the freshly baked pastries, jams, fresh fruit and French cheeses. Of all the food on offer, my favorite by far was a type of Danish pastry dotted with fresh apricots and drizzled on top with icing sugar.
This recipe is not the simplest thing to make, but it sure is the tastiest! It’s bound to impress any guests that come to stay. Make sure you factor in time for proving the dough!
To make Glazed Apricot Breakfast Bread, you will need the following ingredients:
Place the flour, sugar, yeast, milk and 3 of the eggs into a mixer bowl. Using a dough hook, start by mixing on slow, then increase the speed to medium until the dough is smooth and pops back when you put a finger in it.
Cover the bowl with cling wrap or an environmentally alternative (like beeswax wraps). Leave for an hour until the dough doubles in size.
Using the dough hook, beat in the butter until fully incorporated.
Lightly flour a work surface. Put the dough onto the work surface and knead briefly. Roll the dough out to a rectangle which is about 6-7 inches wide.
Crush the cardamon seeds in a mortar along with the muscovado sugar.
Place the apricot chunks along one side of the dough vertically. Sprinkle with the cardamom mixture. Fold the other side of dough over and press down firmly.
Take the dough and make three vertical cuts starting about ¾ inch from the top. Plait the 3 strips. Tuck both ends under the plaited dough.
Place the dough on a baking sheet lined with a parchment paper and lightly greased. Cover loosely with buttered cling wrap (or environmentally friendly alternative). Place the dough to the refrigerator for a minimum of 2-3 hours or ideally overnight.
Turn on the oven to 355 °F.
Beat the remaining egg. Brush it over the top and sides of the bread.
Place the bread in the oven and bake for 20-30 minutes or until it is golden brown on top and slightly risen.
Allow the bread to cool slightly. While it is cooling, mix the icing sugar with a little water to make a thick but still pourable icing. Drizzle it back and forth in a zig zag shape over the top of the bread. Sprinkle with flaked almonds.
Serve warm with lots of hot coffee.
This Glazed Apricot Breakfast Bread will go down a treat with your overnight guests! Give it a try and don’t forget to tag #cookmerecipes in your baking posts!
Vegetarian Recipes
