The apricot brioche without lactose are incredibly soft and very easy to make.
A fruit-scented dough that encloses a heart of apricot jam.
If you love both sweet and savory leavened products, here are some selected recipes for you:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 274.75 (Kcal)
- Carbohydrates 45.58 (g) of which sugars 7.20 (g)
- Proteins 6.78 (g)
- Fat 7.09 (g) of which saturated 1.19 (g)of which unsaturated 3.71 (g)
- Fibers 1.59 (g)
- Sodium 123.62 (mg)
Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the ingredients we need to make the recipe
- 4 cups type 1 flour (or all-purpose flour will be fine as well)
- 0.35 oz fresh yeast
- 2/3 cup lactose-free milk
- 3 tbsps seed oil
- 1.5 tbsps extra virgin olive oil
- 0.25 cup sugar
- 0.25 tsp fine salt
- A few drops orange essence (or grated edible orange zest)
- 1 tsp water
- 5 tbsps apricot jam
- 2/3 cup lactose-free yogurt (apricot flavored)
Tools
- 1 Stand mixer
- 1 Small glass
- 1 Spoon
Steps
Take the flour and pour it into the mixing bowl. I put the flour in the mixer.
In a measuring cup, dissolve the yeast and sugar in room temperature or slightly warm milk. Let it sit for a few minutes, then start pouring it into the center of the flour and activate the mixer, or begin mixing with a fork or by hand.
Now add the oil.
At this point, also add the lactose-free yogurt, the essence or grated orange zest and if you want to mix orange and lemon zest, it will be equally perfect. I’ve already experimented with both versions.
When the above ingredients start forming the dough add the salt. Continue mixing with the stand mixer until the dough is well combined.
It will be soft and a bit sticky. Cover the bowl with plastic wrap and let it rise in a draft-free place for about three hours. I place it in the oven, just slightly warmed. I turn it on and monitor for 50 seconds before placing the bowl with the dough inside.
After the dough has doubled in size, place it on a floured surface. Even if it’s a bit sticky, with floured hands, you won’t have any trouble shaping it.
Break off pieces of dough and roll them between your hands to form balls weighing about 2 oz each and let them rise again.
After another hour, the balls will be nicely puffed and ready to be filled.
Take a small glass and press the bottom into the center of each ball to create a hollow to hold the jam. Before placing the apricot jam in the center of the brioche, I thinned it with a teaspoon of water.
Preheat the oven to 350 degrees Fahrenheit and once it reaches temperature, bake for about 15 minutes.
Always check with a toothpick to ensure that the inside of our preparation is dry before turning off the oven.
All that’s left to say is ENJOY YOUR MEAL
Variations and Tips
You can also make these brioche in the version with LACTOSE, using milk and yogurt that are not lactose-free.
The brioche can be stored for one or two days under a glass dome.
If you plan to consume them over several days, you can freeze them and defrost as needed. Once defrosted, you can quickly heat them in the microwave or oven, and the brioche will be as freshly baked.
FAQ (Questions and Answers)
Will you try to recreate this apricot and lactose-free dough?
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