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easy &quick

Chocolate and Apricot Challah Bread

QimiQ Benefits

  • Fluffy and moist consistency
  • Baked goods remain moist for longer
  • Quick and easy preparation
Chocolate and Apricot Challah Bread
Chocolate and Apricot Challah Bread

Ingredients

For 10 portions

  • 150ml

    QimiQ Sauce Base

  • 80ml

    Milk

  • 120g

    Sugar

  • 10g

    Dried yeast

  • 150g

    Butter

  • 600g

    AP Flour

  • 5g

    Salt

  • 2

    Egg(s)

  • 2

    Egg yolk(s)

  • 100g

    Apricots, diced

  • 60g

    Almond sticks

  • 120

    Valrhona-Guanaja 66% dark chocolate

  • 1

    Egg yolk(s), to brush

Preparation

  1. Lightly heat the QimiQ Sauce Base with the milk and sugar and whisk in the dried yeast.
  2. Place the remaining ingredients into a mixing bowl. Add the QimiQ mixture and knead to a smooth dough. Cover and allow to rest in a warm place for approx. 80 minutes. (Tip: allow to rest in an oven at 120 °F.)
  3. Create 3 strands with the dough and form a plait. Place onto a baking sheet lined with baking paper, cover and allow to proof for a further 25 minutes.
  4. Preheat a baking oven to 350 °F (conventional oven).
  5. Whisk an egg yolk and brush over the brioche. Bake in the preheated oven for approx. 25-30 minutes.
Some doughy looking food

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