The turmeric brioche bread filled with plum jam is a soft and sweet treat for the end of summer, enjoyed as autumn approaches while the leaves on the trees start to change color. And the color is not missing in the brioche either, a beautiful intense yellow given by the turmeric powder in the dough and that unmistakable bordeaux hue with shades of purple, which only plums can naturally create in such a way.
Imagine starting your day like this, with one or even two slices of this brioche for breakfast, accompanied by a nice coffee or fresh juice. It can only be a good day.
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1 teaspoon turmeric (a generous teaspoon)
- 1/3 cup sugar
- 3/4 cup milk
- 1 egg
- 1/4 cup butter (soft)
- 1 1/4 cups plum jam (I used homemade)
- 1 egg (for brushing)
Steps
Place the flour, instant dry yeast, turmeric powder, and sugar in the bowl of the stand mixer and mix.
Heat the milk until it is lukewarm and pour it into the bowl with the flour. Turn on the mixer and knead. Add the egg and continue kneading until you get a smooth and homogeneous dough.
Now add the soft butter cut into cubes, a little at a time, and continue kneading until the dough is smooth and elastic and detaches from the sides and bottom of the bowl.
Form the dough into a ball, return it to the bowl, cover with plastic wrap, and let it rise until it has doubled in volume, about 2 hours.
When the dough has doubled in volume, turn it out onto a lightly floured surface and roll it out into a rectangle about 8 x 12 inches, or adjust based on your loaf pan for the width of the dough.
Spread the plum jam over the entire surface, leaving about 3/4 inch free along the edges. Roll the dough, pressing the edges after each turn to seal them and prevent the filling from escaping.
Place the roll in the buttered loaf pan, cover with plastic wrap, and let rise for another 45 minutes or so, until doubled in size.
Meanwhile, preheat the oven to 375°F (static).
When the brioche has doubled in volume, brush it with the beaten egg and bake at 375°F for about 50 minutes. Do the toothpick test.
Remove your turmeric brioche from the oven, let it rest in the pan for about half an hour, then gently remove it from the pan and allow it to cool completely on a wire rack or enjoy it warm, sliced.
