Soft brioche with mixed grapes are very soft leavened pastries, enriched with jam and mixed grape berries.
A little September treat with autumn flavors, now that it’s grape and harvest time, why not use it in desserts too? These brioche are really good, soft, and fragrant, perfect for breakfast or a snack for both adults and kids.
It’s also the time for the school year to start, making them great for a school snack without being too heavy!
I recommend trying them, and if you use strawberry grapes, they’ll be even more fragrant!
TRY THESE RECIPES TOO
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Day 6 Hours
- Cooking time: 20 Minutes
- Portions: 22 pieces
- Cuisine: Italian
Ingredients for Soft Brioche with Mixed Grapes
- 19 oz All-purpose flour
- 1/2 cup Sugar
- 3/4 cup Partially skimmed milk
- 2 medium eggs
- 1 tbsp Fresh yeast
- 3.5 oz Soft butter
- to taste Orange zest
- 1 pinch Salt
- to taste Grape jam
- to taste Mixed grapes
- to taste Powdered sugar
Tools
- 1 Mixer
- 1 Baking tray
- 1 Oven
Preparation for Soft Brioche with Mixed Grapes
For the brioche to turn out well, the dough needs to be worked for a long time. If you have a mixer, I recommend using it, otherwise, do it by hand but put all your strength into it.
If you want to replace the fresh yeast with natural yeast, click here for the procedure. This will make the dough even softer the next day.In the mixer bowl with the K beater, or in a bowl by hand, start dissolving the yeast with the lukewarm milk, start the machine and add the sugar, the two room-temperature eggs, and the orange aroma, work for a few minutes, then replace the beater with the hook.
Continue working by adding the flour, then the salt, when the mixture becomes fairly compact, add the soft butter a little at a time, still working, wait for one part to be absorbed before adding the next.
Continue working with the mixer for about 15/20 minutes, until the dough becomes beautiful, silky, and corded.
Transfer the dough into a bowl, or leave it directly in the mixer container, cover it with cling film, and let it rise until it triples in volume, about 1-2 hours, this also depends on the temperature, if it’s warm the rising happens sooner, otherwise it takes longer.
After the necessary time, take the risen dough, to work it well, you can grease your hands with some oil, take many pieces about 2 oz. each, work each piece by rounding the part and bringing the outer edges to the center of the dough, thus forming a ball, then widen and flatten with your hands, leaving a bit of a cavity in the center, place the brioche on a non-stick tray or lined with baking paper.
Fill each brioche with a tablespoon of grape jam, (I used my own preserve which you can find here) proceed by adding mixed white and black grape berries, sprinkle with sugar and let rise again until doubled.
COOKING
Bake the soft brioche with mixed grapes in a preheated convection oven at 350°F for about 20 minutes, this depends on the power of your oven, adjust visually if to remove them earlier or continue cooking, remove from the oven when you find them nicely golden on the outside.
Let the brioche cool, sprinkle with powdered sugar, and serve.
Anna advises…
The brioche remain soft if kept under a glass dome for about 1 day; for more fragrance, just warm them up in the oven for a few minutes.
Can I use other fruits?
Of course, you can use other jams and fresh fruits of your choice, for example: blueberry jam and fresh blueberries or others according to your tastes.
