How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Wheat Brioche Danish With Honey-Glazed Apricots?

You need 23 ingredients. The key ingredients include: FOR THE BRIOCHE DOUGH:, 1 cup Water, 3 Tablespoons Milk, 2-1/4 teaspoons Active Dry Yeast, and more.

Is Wheat Brioche Danish With Honey-Glazed Apricots suitable as general?

Yes, Wheat Brioche Danish With Honey-Glazed Apricots falls under the General category and is a great choice for this type of meal.

How do I store leftover Wheat Brioche Danish With Honey-Glazed Apricots?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wheat Brioche Danish With Honey-Glazed Apricots Recipe

Name: Wheat Brioche Danish With Honey-Glazed Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BRIOCHE DOUGH:; 1 cup Water; 3 Tablespoons Milk; 2-1/4 teaspoons Active Dry Yeast; 2-1/2 Tablespoons Granulated Sugar; 2 cups Unbleached Bread Flour; 1 cup Whole Wheat Flour; 1/3 cups Wheat Bran; 1-1/2 teaspoon Sea Salt; 2-1/2 Tablespoons Chilled, Unsalted Butter; 2 Eggs, Divided; 1 Tablespoon Water; FOR THE FILLING:; 8 ounces, weight Neufchatel Cream Cheese, Softened; 1/2 cups Powdered Sugar; 1 pinch Sea Salt; 1/2 teaspoons Vanilla; 24 Dried Apricot Halves; 1 Tablespoon Honey; FOR THE ICING:; 1/2 cups Powdered Sugar; 1/4 teaspoons Vanilla; 2 Tablespoons Milk

1

For the dough:

2

Combine water and milk in a microwave-safe bowl; microwave for 30 seconds to warm. Pour this into a small bowl and whisk in yeast and sugar, continuing to whisk until yeast dissolves. Let the mixture stand for 5 minutes until foamy.

3

Meanwhile, in a large bowl or in the bowl of a stand mixer, combine flours, wheat bran and salt. Cut in butter with your fingers or a pastry blender until mixture resembles a coarse meal. Add yeast mixture and 1 egg and stir to combine.

4

Knead dough on a lightly floured surface until smooth, elastic and only slightly sticky, about 8-10 minutes. Or instead you can knead dough in the bowl of your stand mixer on medium speed with dough hook until smooth, elastic and only slightly sticky, about 5 minutes. The dough might be a little tackier than you're used to with normal dough but this is OK.

5

Shape dough into a ball and place in a lightly greased bowl. Cover with a tea towel and let it rise until doubled, about 1 to 1 1/2 hours.

6

Punch down risen dough and divide into 8 equal pieces. Roll each piece into a ball and place the balls 2 to 3 inches apart on parchment paper-lined baking sheets. Cover with a tea towel and let the dough rise until doubled, about 1 hour.

7

Preheat oven to 350 F.

8

Beat together cream cheese, powdered sugar, salt and vanilla in a bowl until well combined. Use the bottom of a glass or small measuring cup to make indents in the center of each piece of dough. Spoon filling evenly into each indent, smoothing the tops.

9

Beat remaining egg with 1 tablespoon water in a small bowl or cup. Brush egg wash over the brioche dough, avoiding the filling. Bake until light golden brown, about 20-25 minutes.

10

Meanwhile in a medium sized bowl, combine apricots with honey until apricots are well coated.

11

Remove danishes from oven and place on a cooling rack. Top each danish with a few glazed apricots.

12

For the icing: In a small bowl, whisk together powdered sugar, vanilla and just enough milk to make a glaze consistency. Drizzle over slightly cooled danishes. Serve warm or at room temperature.

13

Brioche recipe adapted from Sprouted Kitchen; Danish filling and glaze adapted from Bread in Five.

Wheat Brioche Danish With Honey-Glazed Apricots

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