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Wheat Brioche Danish with Honey-Glazed Apricots

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Level: Easy

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Description

Sweet breakfast danishes with a cream cheese filling and honey-glazed apricots on top. Yumtown!

Ingredients

  • FOR THE BRIOCHE DOUGH:
  • 1 cup Water
  • 3 Tablespoons Milk
  • 2-¼ teaspoons Active Dry Yeast
  • 2-½ Tablespoons Granulated Sugar
  • 2 cups Unbleached Bread Flour
  • 1 cup Whole Wheat Flour
  • ⅓ cups Wheat Bran
  • 1-½ teaspoon Sea Salt
  • 2-½ Tablespoons Chilled, Unsalted Butter
  • 2  Eggs, Divided
  • 1 Tablespoon Water
  • FOR THE FILLING:
  • 8 ounces, weight Neufchatel Cream Cheese, Softened
  • ½ cups Powdered Sugar
  • 1 pinch Sea Salt
  • ½ teaspoons Vanilla
  • 24  Dried Apricot Halves
  • 1 Tablespoon Honey
  • FOR THE ICING:
  • ½ cups Powdered Sugar
  • ¼ teaspoons Vanilla
  • 2 Tablespoons Milk

Preparation

For the dough:
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.

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.

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.

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.

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.

Preheat oven to 350 F.

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.

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.

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

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

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.

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

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