The jam and raisin brioche is a yeast-leavened cake without butter, super soft, wonderfully fragrant, with a delicious and creamy filling. I wanted to prepare a very soft cake for breakfast, I had some raisins and apricot jam to use up, and I created a sort of brioche braid that is a cloud and stays soft for days. The jam and raisin brioche is no-knead because you don’t need a stand mixer or planetary mixer to knead it and you won’t even get your hands dirty, all you need is a simple fork to mix all the ingredients! Moreover, besides being no-knead, the jam and raisin brioche is also butter-free, you have no excuses not to try it 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: one large brioche or two small ones
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/4 cups jam
- 2/3 cup milk
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup raisins
- 1 tbsp fresh yeast
- 2 eggs
- 1 orange zest
- 1 lemon zest
- 1 pinch salt
- to taste powdered sugar
Steps
The jam and raisin brioche is very simple to prepare, first put the flour, sugar, eggs, yeast dissolved in a bit of milk taken from the total, milk, grated orange and lemon zest in a bowl and mix well, using a fork.
Add the vegetable oil, a pinch of salt, and mix all the ingredients well, always with the fork, the dough should be homogeneous and rather soft.
Cover with a clean cloth and let the dough rise for at least a couple of hours, it should double in volume.
Soak the raisins in cold water. After the rising time, roll out the dough on a floured work surface, form a rectangle about 1/5 inch thick if you want to make one large brioche or two if you prefer to make two smaller ones.
Spread the jam over the entire surface, add the well-drained raisins, and roll up the brioche dough, sealing the ends well.
Shape the brioche as you like (I folded it in half and twisted the ends, making a braid) and place it in a greased (or buttered) and floured mold, brush the surface with a little milk and let it rise for another hour.
Bake the jam and raisin brioche in a preheated oven at 350°F for about 40 minutes, do the toothpick test to check the cooking, and garnish it with a sprinkle of powdered sugar.
Notes:
The jam and raisin brioche keeps at room temperature for 3-4 days. If you don’t like raisins, you can omit them or replace them with dried or dehydrated fruit of your choice. Of course, the rising times are always indicative, they also depend on the room temperature, so if it hasn’t grown enough in two hours, extend the time, the dough should always double in volume.
Other brioche recipes HERE
