Apricot & Almond Pull-Apart Loaf


Make a standard sweet bread dough.

Rest the dough for 5 minutes then cut into 60 to 80 gram small pieces.

For every 1 kilogram of chopped dough add 250 grams of Barker's Professional Apricot Patisserie Filling.

Blend the Patisserie Filling into the dough.

Deposit the dough into a greased sponge tin (fill the tin only 60% full of dough).

Prove.  Then sprinkle the top of the dough with Almond Crumble Topping.

Bake at 190 degrees Celsius or until golden brown in colour.

When the bread is cold, drizzle with a water or fondant icing.

Almond Crumble Topping Recipe

200g butter
300g flour
125g sugar
5g baking powder

Combine all ingredients together.  Then add and blend together 160 grams of flaked almonds.

Apricot and Almond Pullapart Loaf

Apricot and Almond Pullapart Loaf

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