Wheat Brioche Danish With Honey-Glazed Apricots

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

Servings: persons

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.

1278

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

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.

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

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

That's it — enjoy your meal!