APRICOT BRIOCHE
SERVES 6 2¾ cups bread flour + more for dusting ¼ cup granulated sugar + 1 tbsp for sprinkling 2 tsp instant yeast Generous pinch of salt 1 cup + 2 tbsp cold salted butter ½ cup cold whole milk 2 large eggs 2 heaping tbsp apricot jam
Place the flour, ¼ cup sugar, yeast and salt in a food processor and pulse for a few seconds to combine. Chop the butter into pieces and add to the food processor. Pulse for a few seconds, until the mixture resembles coarse meal. Transfer the mixture to a medium mixing bowl; set aside.
In a small bowl, whisk together the milk, 1 egg and 3 tablespoons of cold water. Make a well in the centre of the flour mixture and pour the milk mixture into it. Stir with a table knife to bring together into a lumpy sticky dough. Shape the dough into a ball, place it back into the mixing bowl, cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
Roll out the dough on a lightly floured work surface into a long thin rectangle approximately 8 inches by 16 inches. Fold the top third down and the bottom third up, as if you were folding a letter. Turn the dough so the short end is facing you and roll out again into a long thin rectangle. Repeat the rolling, folding and rotating process three times. (If the dough gets too warm and sticky, wrap it in plastic wrap and chill in the fridge for a short while; try to handle the dough as little as possible.) Transfer the dough to a baking sheet, cover with plastic wrap and refrigerate for another 4 hours or up to overnight.
Roll out the dough on a lightly floured work surface into a long thin rectangle roughly ¼ inch thick. Cut it into 6 triangles, each approximately 5 inches wide at the base and 9½ inches long on the sides. Spoon 1 teaspoon of apricot jam onto the base of each triangle, leaving a 1-inch border along the edges. Resist the urge to overfill or the jam will spill out of the brioche as it cooks. Fold the bottom edge of the triangle over the jam, tucking it under, and roll the pastry up as tightly as you can, stretching the tip of the triangle over so it is tucked under the body of the brioche. Gently curve the sides of the pastry around into the shape of a croissant, pinching where needed to seal. Repeat with the remaining pastry triangles.
Place the brioche on a baking sheet lined with parchment paper, cover with a clean damp tea towel or plastic wrap and leave in a warm place for 1 hour, until doubled in size.
Preheat the oven to 425˚F. Lightly beat the second egg with a fork and brush over the top of the brioche with a pastry brush to glaze. Sprinkle liberally with the remaining tablespoon of sugar. Bake the brioche for about 20 minutes, until nicely golden. Remove from the oven and allow to cool slightly, then transfer to a wire rack. Let cool for at least 15 minutes before serving. Eat while warm (sheer decadence) or at room temperature. (The brioche will keep in an airtight container for a few days.)