Blueberry marmalade brioche
What happens if we add our favorite marmalade into the dough of braided brioche? We obtain a soft and delicious brioche with a light fruity aftertaste and an irresistible smell. To get a better result I recommend using a jam with a strong flavor and bright color.
For 8 Person(s)
- 450 g bread flour
- 0.5 tsp active dry yeast
- 180 ml warm milk
- 1 medium egg at room temperature
- 60 g melted butter
- 80 g white sugar
- 1 tsp vanilla extract
- 100 g bluebarry marmalade (I used no sugar marmalade by Cavazza)
- 1 pinch salt
Blueberry marmalade brioche Directions
- For this recipe I used a blueberry marmalade made by Cavazza. The marmalade has a strong and decisive flavor that has given this brioche a delicate aftertaste, a pastel violet color and a blueberry scent.
- 2 tips for those who want to prepare this recipe. To keep your brioche fresh and inviting even the next day I recommend using a small amount of active dry yeast (as I did) and use long rising times. Instead if you are in a hurry just double the yeast and halve the waiting time.
If you use a marmalade with a lot of sugar in it, I recommend reducing the sugar in the recipe otherwise the brioche will become to sweet. Also if you decide to add more marmalade for the color is for a more decisive flavor then I recommend you decrease the liquids but I do not assure you will have the same effect and taste of the original recipe. I want to remind you that colors change during cooking, in general they become lighter while the outside becomes darker.
- Mix flour with yeast and a pinch of salt. Add egg, warm milk and melted butter and start kneading by hand or mixer with a dough hook.
- At this point add the marmalade and vanilla extract and continue to knead for 10 minutes until the dough becomes smooth and elastic.
- Move into the lightly greased bowl, cover with plastic wrap and let it rise in a warm place until it doubles in volume. My dough needed almost 3 hours to double.
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.
- After this time deflated the dough and divide it into 3 equal parts. Roll out each piece until you create 3 long lstripes. Create a simple three-strand braid and seal the tips. Place on a baking sheet covered with baking paper, cover with a cotton cloth and let it rise for another hour.
This recipe comes from the collaboration with Cavazza - a company specializing in the production of fruit compotes, traditional Italian fruity mustards, chutney, and high quality juices.
It looks very good - Maria Bogash