The jam braid is a great dessert to prepare for a delicious breakfast or a sweet snack: soft, tender, to dip in milk or simply to enjoy slice by slice. You can use the jam you prefer to fill it, I used fig jam, which my kids love.

Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

1/4 cup Milk
0.88 oz Fresh yeast (1 packet)
1 tsp Sugar
1 tsp All-purpose flour
3/4 cup Milk
5 tbsp Butter
1/2 cup Sugar
1 Egg
14 oz Jam (flavor of your choice)
1 pinch Fine salt
4 cups All-purpose flour

Preparation

To prepare the starter, put 1/4 cup of milk in a glass and warm it slightly.
Now add the crumbled yeast, a teaspoon of sugar, and one of flour.
Stir well and let the yeast activate.
It will take a few minutes.
In a bowl, put the flour, add the starter, the egg, the butter at room temperature, the sugar, and a pinch of salt, away from the yeast.
Mix all the ingredients, gradually adding the milk, working the dough well until it is smooth and no longer sticky.
Form a ball and let it rise for at least two hours, covered and in a warm place.
The dough should at least double in size.
Once risen, take the dough and divide it into three parts weighing about 12.35 oz each.
Roll out each piece with a rolling pin, forming a rectangle about 15.75 inches long and about 6 inches wide (larger is fine too).
Divide the jam into three parts and spread it on each strip of dough.
Now close the edges well to prevent the jam from leaking out during baking.
Proceed with the formation of the braid as shown in the picture.
Grease a 10-inch diameter pan with non-stick spray and place the braid inside, closing the ends at the front.
Bake at 350°F for 40/45 minutes.
Check the cooking with a toothpick.
Dust the surface with a little powdered sugar.