Wheat Brioche Danish With Honey-Glazed Apricots

• FOR THE BRIOCHE DOUGH:
• 1 cup Water
• 3 Tablespoons Milk
• 2-1/4 teaspoons Active Dry Yeast
• 2-1/2 Tablespoons Granulated Sugar
• 2 cups Unbleached Bread Flour
• 1 cup Whole Wheat Flour
• 1/3 cups Wheat Bran
• 1-1/2 teaspoon Sea Salt
• 2-1/2 Tablespoons Chilled, Unsalted Butter
• 2 Eggs, Divided
• 1 Tablespoon Water
• FOR THE FILLING:
• 8 ounces, weight Neufchatel Cream Cheese, Softened
• 1/2 cups Powdered Sugar
• 1 pinch Sea Salt
• 1/2 teaspoons Vanilla
• 24 Dried Apricot Halves
• 1 Tablespoon Honey
• FOR THE ICING:
• 1/2 cups Powdered Sugar
• 1/4 teaspoons Vanilla
• 2 Tablespoons Milk

1. For the dough:
2. Combine water and milk in a microwave-safe bowl; microwave for 30 seconds to warm. Pour this into a small bowl and whisk in yeast and sugar, continuing to whisk until yeast dissolves. Let the mixture stand for 5 minutes until foamy.
3. Meanwhile, in a large bowl or in the bowl of a stand mixer, combine flours, wheat bran and salt. Cut in butter with your fingers or a pastry blender until mixture resembles a coarse meal. Add yeast mixture and 1 egg and stir to combine.
4. Knead dough on a lightly floured surface until smooth, elastic and only slightly sticky, about 8-10 minutes. Or instead you can knead dough in the bowl of your stand mixer on medium speed with dough hook until smooth, elastic and only slightly sticky, about 5 minutes. The dough might be a little tackier than you're used to with normal dough but this is OK.
5. Shape dough into a ball and place in a lightly greased bowl. Cover with a tea towel and let it rise until doubled, about 1 to 1 1/2 hours.
6. Punch down risen dough and divide into 8 equal pieces. Roll each piece into a ball and place the balls 2 to 3 inches apart on parchment paper-lined baking sheets. Cover with a tea towel and let the dough rise until doubled, about 1 hour.
7. Preheat oven to 350 F.
8. Beat together cream cheese, powdered sugar, salt and vanilla in a bowl until well combined. Use the bottom of a glass or small measuring cup to make indents in the center of each piece of dough. Spoon filling evenly into each indent, smoothing the tops.
9. Beat remaining egg with 1 tablespoon water in a small bowl or cup. Brush egg wash over the brioche dough, avoiding the filling. Bake until light golden brown, about 20-25 minutes.
10. Meanwhile in a medium sized bowl, combine apricots with honey until apricots are well coated.
11. Remove danishes from oven and place on a cooling rack. Top each danish with a few glazed apricots.
12. For the icing: In a small bowl, whisk together powdered sugar, vanilla and just enough milk to make a glaze consistency. Drizzle over slightly cooled danishes. Serve warm or at room temperature.
13. Brioche recipe adapted from Sprouted Kitchen; Danish filling and glaze adapted from Bread in Five.

water, milk, active dry yeast, sugar, flour, whole wheat flour, cups wheat bran, salt, butter, eggs, water, filling, cream cheese, powdered sugar, salt, vanilla, apricot halves, honey, powdered sugar, ubc, milk

Taken from tastykitchen.com/recipes/breads/wheat-brioche-danish-with-honey-glazed-apricots/ (may not work)