Recipe/BriocheDough

1/4 cup milk, warmed
2 tsp active dry yeast
1/2 cup plus 3 1/2 tbsp all-purpose flour
1 1/2 cup plus 3 tbsp high-gluten flour
2 tbsp plus 1/2 tsp sugar
1 tsp salt
2 eggs
3/4 cup unsalted butter, at room temperature

Pour the milk over the yeast in a small bowl and let sit for several minutes. Stir to dissolve the yeast. Combine the flours, sugar and salt in a large mixing bowl, add the milk and eggs, knead until dough comes together. Add the butter and continue for 25 to 30 minutes, or until the dough is smooth and pulls away from the sides of the bowl.

Apricot French Toast

Brioche dough
6 Apricots
1/4 cup firmly packed brown sugar
1 egg
1 cup heavy cream
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Pulp of 1 vanilla bean
1/4 cup sugar
Sabayon (see below)
Apricot sauce (see below)

Make the brioche (place dough in lined, buttered, 8x4" loaf pan; cover and let rise for 1 hour; bake at 375F for 35 to 40 minutes. Cool on rack, cut into six slices, trim crust).

Cut the apricots in 1/4" wedges, toss with brown sugar. Place on sheet pan, bake at 325F for 15 minutes. Keep warm.

Whisk together egg, cream, cinnamon, nutmeg, vanilla pulp and sugar. Dip the brioche in the mixture. Saute in a lightly oiled pan over medium heat for 2 mins each side.

Assemble with Sabayon on top, grill lightly, drizzle with apricot sauce.

Sabayon
8 egg yolks
1/4 cup syrup (2 parts water to 2 parts sugar, brought to boil and allowed to cool, makes 3 parts syrup)

Combine egg yolks and syrup in double boiler over gently simmering water. Whisk continuously for 15 minutes.

Apricot sauce
3 apricots, pitted and chopped
1/3 cup orange juice
1/4 cup syrup
1/3 cup white wine

Cook apricots in orange juice and syrup until tender. Blend slightly to combine. Stir in the wine and warm before serving.