My soft brioche filled with jam are quite simple, but the rising time is a bit long.
The jam I used for the filling is obviously homemade, although I’ve made this recipe before with jam provided by a company.
I must say these brioches have nothing to envy commercial ones, even though I believe homemade products, even those that turn out less perfect, are always better than industrial ones, if only for the genuine ingredients that characterize them and the love with which we prepare them.
So let’s get to work and make my soft brioche filled with jam, great for a snack and also for breakfast or to bring to school for our kids!
So let’s replicate the recipe, and if you do, send me your photos, I will post them on my FB page with your name!
Approx. 313 Kcal per brioche
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 14 brioche
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Brioche Filled with Jam
- 0.28 oz fresh yeast
- 3.38 tbsp water
- 0.35 cup all-purpose flour
- 1/2 tsp sugar (scant)
- 0.85 cup sugar
- 7 tbsp butter
- 4.3 cups all-purpose flour
- 4 medium eggs
- 0.42 cup whole milk
- grated zest of one lemon
- 0.5 cup orange marmalade (or jam of choice)
- 1.41 oz powdered sugar
Preparation of Soft Brioche Filled with Jam
First Preparation
First, prepare the starter with 3.38 tbsp of warm water, fresh yeast, 0.35 cup of flour, mix, then add the sugar and mix well until everything is well combined.
Let it rise for about 45 minutes or until doubled.
Second Preparation
Take the doubled starter, place it in a mixer or stand mixer, on low speed add the milk, 0.85 cup of flour, softened butter, adding one ingredient at a time.
Then add one egg at a time, the sugar, and continue mixing, adding the remaining flour.
Work the dough in the mixer as long as possible, then continue on a work surface until the ingredients are well absorbed.
If using a stand mixer, make the entire dough in the machine, working for a few minutes until a well-mixed dough is obtained.
When finished, transfer the dough to a large greased bowl and let it rise for at least 3 hours or until doubled.
Final Preparation
Take the risen dough, transfer it to a floured work surface and form a smooth ball.
Divide into 14 equal balls and let rest for 15 minutes.
After resting, flatten each ball, shape it like small pizzas, place a generous teaspoon of jam in the center, and close well to form a ball again.
Place each ball on a baking tray lined with parchment paper, ensuring the sealed side is facing down.
Do this with each ball, then let them rise again for about 1 hour.
Dough with Bread Machine
In the basket, add the starter, then all the liquid ingredients, then the solids, and start the kneading program, mine lasts about 45 minutes.
Once the dough is done, proceed with the recipe as described above.
Once risen, bake in a preheated oven at 356°F for about 12-15 minutes.
Once baked, let cool and dust with powdered sugar.
