Apricot sweet bread

By Drum Digital
17 July 2015

Take your time and add love to this sweet bread. Trust me you’ll enjoy every bite.

Serve 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


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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