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Apricot FikaFinger

Inspired by the Scandinavian tradition of “Fika”, this recipe celebrates one of the most special moments of the day: that mid-morning break in which you enjoy a coffee accompanied by something sweet. The Apricot FikaFinger is born from that idea, reinterpreting the spirit of this Danish ritual in a modern, balanced and flavorful creation.

This recipe is part of the FikaTime recipe book, developed in collaboration with Valrhona, Adamance and Pariani, where we explore a new concept of creative, healthy and practical pastries for everyday life. A recipe book designed to inspire modern bakery artisans, available HERE.

A classic base with a contemporary spirit

The FikaFinger starts with a brioche dough, soft and rich, which provides the perfect balance between lightness and structure. An essential tip: if you decide to freeze the dough, avoid storing it for more than 10 days to ensure maximum quality and freshness in the final result.

Each piece—just 4 centimeters, ideal to accompany coffee—hides an intense Adamance apricot filling, made with 100% fruit purées, without added sugars or concentrates. Its natural and vibrant flavor contrasts with the softness of the brioche, offering an authentic and elegant flavor experience.

The secret behind this perfect filling lies in our texturizer Gellan Gum, which allows you to create thermostable fillings capable of maintaining their texture and creaminess even after baking. This technical advance opens a new creative universe for professionals, with fillings designed for chocolate, nuts and fruits, always stable and easy to apply.

The Apricot FikaFinger represents a new way of understanding modern pastries: more practical, more sensory and more conscious. An invitation to pause, savor the moment and discover the pleasure of simplicity, with the quality and innovation that define Sosa Ingredients.

Apricot FikaFinger

A recipe calculated for 4 strips (9 × 56 cm) of 14 units (4 cm parts). It is advisable to cut the strips once they have gelled before freezing them.

Ingredients

Neutral plain brioche
- 979g -
  Brioche détrempe dough base
- 192g -
  European-style butter 84%
- 30g - Inverted sugar.
Brioche détrempe dough base
- 256g -
  Whole eggs.
- 99g -
  Whole UHT milk.
- 525g -
  T45 strong wheat flour.
- 33g -
  Superfine sugar.
- 33g -
  Inverted sugar.
- 13g -
  Fine salt.
- 20g -
  Live yeast.
Thermostable apricot filling
- 11,2g -
  Sodium citrate.
- 11,2g - Gellan gum.
- 84g -
  Corn starch.
- 434g -
  Superfine sugar.
- 2260g -
  Flavor cot % lido apricot purée – Adamance

Prepared by

Neutral plain brioche
1. Knead the détrempe dough base.
2. ISlowly stir in the softened butter and invert sugar.
3. Once the dough is homogeneous, increase the speed and knead until the dough starts to come away from the sides of the bowl.
4. The final kneading temperature should be 75-79°F (24-26°C).
5. Leave to settle for 45 minutes on a tray, knock back the dough, then set aside at 39°F (4°C), ideally for approximately 12 hours.
6. You can fold the dough after proving to give the dough some strength, depending on how it behaves.
Brioche détrempe dough base
1. Mix the eggs, milk and flour for about 5 minutes at a slow speed.
2. Add the sugars and continue kneading, increasing the speed.
3. Once the dough starts to come away from the sides of the bowl, add the salt and yeast, then continue kneading until the dough is no longer sticky at all, to boost gluten development.
4. Temperature at the end of kneading should be approximately 75°F (24°C).
5. Remove the quantity to which you want to add the flavoring.
6. PLEASE NOTE: Adding the salt and yeast after the other ingredients helps to boost gluten development and delays the start of fermentation.
Thermostable apricot filling
1. Combine sodium citrate, gellan gum and starch, then blend well with the superfine sugar to distribute evenly.
2. Pour over the purée cooled to 39°F (4°C), then blend until smooth.
3. Heat to 194°F (90°C), stirring constantly, then use immediately, as the gel sets quickly.
Assembly and finishing: Apricot FikaFinger
1. THE DAY BEFORE: Make the neutral brioche dough and the filling.
2. ON THE DAY: Roll out the brioche dough to a thickness of 4mm. Prick the dough generously to ensure an even rise.
3. Cut it into 4×11.3cm rectangles.
4. Place rectangles of dough in stainless steel frames (all the same size), greased or lined with parchment paper.
5. Leave to rise at 82°F (28°C) for about 2.5 hours.
6. Once risen, place the 9 x 56 cm strips of frozen filling on the rectangles of dough, being sure to press the filling in evenly.
7. OPTIONAL: Sprinkle with hazelnut Streusel.
8. Bake at 295°F (145°C) for approx. 20 minutes.
9. After cooling completely, cut into 4cm-wide slices.