BOSTOCK
8 servings
Bostock is brioche brushed with an orange-flavored syrup and apricot jam, then slathered with frangipane, an almond and butter filling. During baking, the frangipane becomes golden and crusty. It is an excellent treat for those who think brioche is not rich enough.
Preheat the oven to 375°F.
Have ready:
- Eight ½- to ¾-inch-thick slices brioche (from 1 loaf)
- Frangipane, at room temperature
- ½ recipe Simple Syrup
- ¾ cup sliced almonds
- ½ cup apricot jam
Whisk into the simple syrup:
- 1 tablespoon orange liqueur, such as Cointreau or Grand Marnier
- 1 teaspoon orange flower water
Place the brioche slices on a baking sheet. Brush them with the simple syrup (you will not use all the syrup). Spread each slice with 1 tablespoon apricot jam, then with 3 tablespoons frangipane. Sprinkle with the sliced almonds. Bake until golden brown, about 25 minutes. Before serving, sprinkle with:
- Powdered sugar