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Brioche with cherry marmalade

Delicious brioche with a rich flavor of cherry marmelade and amazing orange scent. Perfect for a tea time or for a sweet breakfast with a cup of hot coffee.

Brioche with cherry marmalade
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Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: sweets and desserts, bakery

Cuisine: vegetarian

Servings: 1 big round brioche

Brioche with cherry marmalade

Brioche with cherry marmalade - perfect with tea or a cup of milk.

Ingredients

  • 200 g (about) of cherry marmalade (I used Monte Rè brand)
  • 400 g all-purpose flour
  • 50 g brown sugar
  • 1 tsp active dry yeast
  • 120 ml warm milk
  • 1 orange (only the zest)
  • 2 eggs (room temperature)
  • 110 g butter (I used Lurpak brand)
  • milk
  • Instruction below.

Notes

3 hours waiting time.

https://foodohfood.it/en/sweets-and-desserts/brioches/679-brioche-with-cherry-marmalade

Instructions: Brioche with cherry marmalade

In a bowl combine flour, active dry yeast yeast and sugar.

Begin to work the dough gradually adding eggs and warm milk, orange zest and finally butter (I used Lurpak butter) cut into small pieces. Knead the dough for about 10 minutes until it becomes smooth and elastic even if slightly sticky. Lay the dough in a greased bowl and let it rise for about 2 hours or until it doubles the volume.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Deflate the dough and divide it into 5 equal parts. Roll out the first piece of dough in a disc, about couple of milimeters in hight, and spread it with 1 tablespoon of marmalade.

Cover the first layer of dough with a second disk cover it with more marmalade. Continue in this way with other pieces, leaving the last disc not coated on the surface (as in the picture), then take a pizza cutter or a sharp knife and divide the brioche into 8 wedges.

Take the tip of the first layer from one of the wedges and fold it on itself, hiding the tip under the edge (as in the picture). Continue in this way with the other layers and with the other segments.

Cover the brioche with a layer of plastic wrap or a cotton cloth and let it rise in a warm place for another hour.

Brush your brioche with a few tablespoons of milk and bake in the preheated static oven at 180 °C for 30 minutes. Remove from the oven and let it cool completely before serving.

Lot of love. B.


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Recipe notes

This recipe comes from the collaboration with Monte Rè – a company specialized in the cultivation of plums and in the production of food products related to them.

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