Dough Wt (g) : 1500 makes two 1 1/2 pound loaves
Recipe formulated by Danielle Forestier, Maïtre Boulanger
| Honey |
14.63% |
111 |
| Butter, unsalted, room temp |
9.72% |
74 |
| Eggs, whole |
10.33% |
78 |
| Flour, Bread |
100.00% |
757 |
| Apricots, dried, diced |
19.54% |
148 |
| Cinnamon, ground |
0.26% |
2 |
| Salt |
1.38% |
10 |
| Yeast, fresh |
1.38% |
10 |
| Water |
14.63% |
111 |
| Milk |
26.33% |
199 |
| Total |
198.20% |
1,500 |
- Mix flour, water, milk, honey and eggs to make a medium dough.
- Add yeast, mix; add salt and cinnamon, then apricots; mix until homogenous.
- Knead only until elastic, add butter in pieces, knead till dough re-forms a ball.
- 1st fermentation: 75 minutes.
- Divide (8 ozs/225 g) and braid.
- 2nd fermentation: 40 minutes (should be slightly underproofed so braids won't 'break').
- Egg wash before baking.
- Bake with gentle steam at 450°F for 5 minutes, then decrease oven temperature to 400°F and bake until well baked and all crust is golden, about 30 minutes more.
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