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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 brioche
- 979g -
  Brioche Sourdough
- 192g -
  Dry butter 84 %.
- 30g - Inverted sugar.
Brioche Sourdough
- 256g -
  Whole eggs.
- 99g -
  Whole UHT milk.
- 525g -
  Strong flour.
- 33g -
  Sugar.
- 33g -
  Inverted sugar.
- 13g -
  Fine salt.
- 20g -
  Organic yeast.
Thermostable apricot filling
- 11,2g -
  Sodium citrate.
- 11,2g - Gellan gum.
- 84g -
  Corn starch.
- 434g -
  Sugar.
- 2260g -
  Flavor Cot and Lido 100% Apricot Puree – Adamance

Prepared by

Neutral brioche
1. Knead the base dough.
2. Incorporate the softened butter and inverted sugar at a slow speed.
3. Once the dough is homogeneous, increase the speed and knead until it comes away from the sides.
4. The temperature at the end of kneading should be between 24 °C and 26 °C.
5. Let it rise for 45 minutes, degas and then reserve at 4ºC, ideally for about 12 hours.
6. A fold can be performed after rising to give the dough some strength, depending on its behavior.
Brioche Sourdough
1. Mix the eggs, milk and flour for about 5 minutes at a slow speed.
2. Add the sugars and then continue kneading, accelerating the speed.
3. Once the dough begins to come away from the sides, add the salt and yeast, then prolong the kneading until the dough comes away completely, to obtain a good gluten network.
4. The final temperature of the kneading should be around 24 °C.
5. Separate the amount needed for flavoring.
6. PLEASE NOTE: The delayed addition of salt and yeast allows, at the same time, to favor the creation of the gluten network and delay the start of fermentation.
Thermostable apricot filling
1. Mix the sodium citrate, gellan gum and starch, then mix well with the sugar to disperse them.
2. Pour in a rain over the 4 °C purée and whisk to homogenize well.
3. Heat to 90ºC, stirring constantly, then use immediately, as the gel sets very quickly.
Assembly and finishing: Apricot FikaFinger
1. THE DAY BEFORE: Make the neutral brioche dough and the filling (9 × 56 cm strips).
2. THE SAME DAY: Roll out the brioche dough to 4 mm thick, prick the dough a lot so that it rises evenly.
3. Cut 4 rectangles of 11 × 57 cm.
4. Put the dough rectangles in stainless steel frames of the same size, previously greased or lined with baking paper.
5. Let it rise for about 2h30 at 28ºC.
6. After rising, place the frozen 9 × 56 cm filling strips on the dough rectangles, paying attention to introducing the filling evenly.
7. OPTIONAL: Sprinkle with hazelnut Streusel.
8. Bake at 145 °C for about 20 minutes.
9. After complete cooling, cut parts of 4 cm wide.