Brioche cake with apricots

It's a ritual that has been going on for several years now: Pietro sends me a little message to tell me that the apricots from his orchard are ripe, and that he's coming to deliver them to town. I always take a huge box. 10kg, it seems a lot, but you have to count with all the ones that will be eaten raw (yes it's cruel, I know), the jams to prepare for the winter, because a winter without home-made apricot jam, it's a failed winter, and finally all the sweet and salty recipes I like to cook for the summer. And they come from the Valais, after all! The Rolls of the apricot is from Valais, isn't it?

A perfect cake from breakfast to snack time

This cake comes from the lovely German food blog "Zucker, Zimt und Liebe". I think the best cakes in the world are German. Sorry for the others, but that's the way it is! The "Coffee and cake" ritual is one of my favorite things when I cross the Sarine. My Nordic origins, no doubt... This one is just right, not very sweet, and easy to carry. In other words, you can take it on a picnic, serve it for breakfast or a snack.

Brioche cake with apricots

Course: Dessert
Cuisine: Switzerland
Difficulty: easy
Servings: 8 people


  • 300 ml milk
  • 1 cube yeast - fresh
  • 125 g sugar
  • 650 6 flour
  • 3 eggs
  • 100 g butter - softened

For the garnish

  • 75 g butter in small cubes - in small cubes
  • 12 apricots - fees
  • 100 g gables
  • 50 g sugar


  • Heat milk in a saucepan until warm, but do not bring to a boil. Pour some of the milk (about 6 tablespoons) into a small bowl, crumble in the yeast and add all the sugar. Mix well and let stand and work for about 5 minutes.
  • In a bowl, combine flour, eggs, milk and prepared yeast. Mix with a food processor for about 3-4 minutes at high speed. Then add the butter in small pieces, little by little, and mix for another 3-4 minutes with the dough hook. If the dough is still too sticky, add 3-4 tablespoons of flour little by little.
  • Remove the dough from the bowl and knead it once more on a lightly floured surface, then form a ball
  • Cover the dough and let it rise for 90 minutes in a warm, draft-free place.
  • Line a baking sheet with parchment paper. Spread the dough evenly on the baking sheet with your hands. Cover the dough and let it rise again for about 20 minutes.
  • Meanwhile, preheat the oven to 200°C. Cut the apricots in half and pit them. With your thumbs, make small hollows in the dough. Fill these cavities with the small cubes of butter, cover the whole dough with the apricots, add the pine nuts and finally sprinkle the whole with sugar.


Calories: 612kcal | Carbohydrates: 92g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 182mg | Potassium: 350mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1710IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 4mg
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Brioche cake with fresh apricots
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