Chocolate and Apricot Challah Bread


Ingredients for 10 portions

  • 5.3 oz QimiQ Sauce Base
  • 2.7 fl oz Milk
  • 4.2 oz Sugar
  • 0.4 oz Dried yeast
  • 5.3 oz Butter
  • 21.2 oz Flour
  • 0.2 oz Salt
  • 2 Eggs
  • 2 Egg yolks
  • 3.5 oz Apricots, diced
  • 2.1 oz Almond sticks
  • 4.2 oz Valrhona Chocolate 70% Cocoa, chopped
  • 1 Egg yolk, to brush


  1. Lightly heat the QimiQ Sauce Base with the milk and sugar and whisk in the dried yeast.
  2. Place the remaining ingredients into a mixing bowl. Add the QimiQ mixture and knead to a smooth dough. Cover and allow to rest in a warm place for approx. 80 minutes. (Tip: allow to rest in an oven at 120 °F.)
  3. Create 3 strands with the dough and form a plait. Place onto a baking sheet lined with baking paper, cover and allow to proof for a further 25 minutes.
  4. Preheat an oven to 350 °F (conventional oven).
  5. Whisk an egg yolk and brush over the brioche. Bake in the preheated oven for approx. 25-30 minutes.

QimiQ Sauce Base Advantages

  • Baked goods remain moist for longer
  • Quick and simple preparation