Apricot sweet bread

By Hope Malau
17 July 2015

You'll savour every bite of this sweet, flavourful bread.

Serves 6 Rising time: 1 hr 20 min Preparation: 15 min Cooking: 35 min

  • 1 litre flour (250 ml x 4)
  • 10 g dry yeast
  • 100 g butter, at room temperature
  • 125 ml (½ c) caster sugar
  • zest of 1 lemon
  • 5 ml (1 t) fine cardamom
  • 1 egg
  • 250 ml (1 c) warm milk
  • TOPPING
  • 400g tin apricots
  • 200g butter, cubed
  • 100g flaked almonds
  • 60 ml (¼ c) icing sugar

Preheat the oven to 180°C and grease a round ovenproof dish.

1. Sift the flour into a large mixing bowl. Add the yeast and butter and rub through with fingers. Add the caster sugar, lemon zest, cardamom, egg and warm milk and knead to form a soft dough. Cover and leave to rise for 1 hour or until doubled in size.

2. Knock down the dough and place it into the ovenproof dish. Press the apricots on top of the dough. Make wells in the dough and put butter in each well. Sprinkle with almonds and icing sugar. Cover and allow to rise for 20 minutes.

3. Uncover the bread and bake for 35 minutes or until golden.

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