Homemade Apricot Bread—a Simple Yeast Dough Recipe

Homemade Apricot Bread—a Simple Yeast Dough Recipe: This yeasted bread isn’t very sweet—there isn’t much sugar in the dough, and there is a little honey in the filling and on top. The sour apricot flavour comes through because there is only a small amount of honey in the filling. Slices of bread can be served with coffee or tea in the afternoon or for breakfast.

Homemade Apricot Bread—a Simple Yeast Dough Recipe




  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional
  • 2 cups all-purpose flour 280 g
  • 1/4 cup white sugar 50 g
  • 1/2 teaspoon kosher salt

  • 12 ounces apricots about 6 to 7 medium ones, chopped about 2 1/4 cups
  • 1/4 cup dried blueberries 45 g
  • 1 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon cornstarch
To finish

  • 1 egg yolk
  • 1 tablespoon water
  • 2 tablespoons Swedish pearl sugar or white sugar


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  • You can use the microwave or a small saucepan on the stove to melt the butter in a glass measuring cup. After the butter has melted, add the milk to the cup or saucepan.
  • Mix the active dry yeast into the liquid until it’s fully mixed in. It’s going to start to lump up. That’s fine. Mix in the egg, vanilla, and almond extract, if you’re using it.


  • Don’t worry if the liquid looks like cottage cheese and has lumps in it. In the bowl of a stand mixer with a dough hook, mix the flour, sugar, and salt together.
  • Make sure to get rid of any lumps before adding the yeasty liquid to the dry ingredients. Make the mixer go slowly and mix the things in it until they turn into a soft dough. To make sure all the dry ingredients are mixed in, you may need to scrape down the bowl’s sides.


  • On medium speed, speed up the mixer and knead the dough for about 5 minutes, until it is smooth and soft. It shouldn’t be sticky or limp, but the dough will feel rough.
  • Add more flour, one tablespoon at a time, until you can work with the dough without it being too wet. Grease a bowl with a little cooking oil.


  • Roll the dough into a ball and put it into the bowl with the rough side facing down. Place in a warm area and cover with plastic wrap. If your kitchen is warm, the dough should double in size in about an hour to two hours.
  • While the dough is rising, prepare the filling by taking the pits out of the apricots and cutting them into 1/2-inch pieces.


  • Add the blueberries, honey, vanilla, cinnamon, and nutmeg to the apricot pieces in a medium-sized bowl. Save the cornflour for later.
  • Mix the ingredients together, then put the bowl under a lid and leave it alone while the dough rises.


  • Place a sheet of parchment paper on a flat surface and turn the dough out onto it. Cut the dough into a 10-by-13-inch square. With the parchment paper, move the dough to a baking sheet with a lip around the edge.
  • To make the filling, add the cornflour and mix it in. Put the filling in the middle of the dough, leaving a 3-inch border all the way around.


  • On both sides of the long edge of the dough around the filling, cut the dough into 1-inch-thick strips.
  • Do not cut under the filling; instead, begin cutting where the filling ends. Make sure that each side of the dough has the same number of strips.


  • Make a “U” shape on top of the filling by flipping the bottom strip up and over it. Do it again with the other end.
  • Spread out one side of the strip of dough over the filling. Then do the same thing with the other side.


  • Start over by moving the dough strip from side to side and then back again. This will make a braid shape.
  • After folding all the strips over and sealing the filling inside, put plastic wrap over the bread and let it sit for 45 minutes, or until the dough looks a little puffy.


  • It won’t have risen or doubled much; it will just look a little puffy. Warm the oven up to 350°F and let the dough rise again for about 30 minutes.
  • Mix the egg yolk and water together after the time is up. After that, use the egg wash to cover the bread.


  • Cover the whole piece of bread with the Swedish pearl sugar or white sugar. Place the bread in the upper third of the oven and bake for 25 to 30 minutes, or until the top is golden brown.
  • Wait 5 minutes for the bread to cool on the baking sheet. Then, use the parchment paper as a “sling” to move the bread to a wire cooling rack. You can serve it hot or cold.


Can I freeze this bread?

You can freeze this bread, yes! Slice the bread and put it in a container or Ziploc bag that won’t let air in. This will keep it fresh for up to two months. You can let it thaw on the counter for an hour before serving, or you can heat it up in the toaster oven or oven for 10 minutes at 350°F right from the freezer.

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