The brioche crown with berry jam is a soft and delicious dessert, perfect for breakfast and snack time for the whole family.
My girls love to dunk a nice slice in cold milk in the morning or accompany it with a good cup of tea in the afternoon. For this reason, it is a recipe that has been made over and over again and is thoroughly tested.
Due to the absence of butter and the use of lactose-free milk, this recipe is particularly suitable for those who are intolerant.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 300 g Manitoba flour
- 200 g 00 flour
- 5 g dry brewer's yeast
- 1 cup lactose-free milk (warm)
- 3/8 cup vegetable oil
- 1 egg
- 1 pinch fine salt
- 1/2 cup sugar (+ extra for the surface)
- 7/8 cup berry jam
Tools
- 1 Bowl
- 1 Hand Whisk danish
- 1 Work Surface
- 1 Plastic Wrap
- 1 Dough Scraper
- 1 Bundt Pan
- 1 Cooling Rack
Steps
To prepare the brioche crown with berry jam, there is no need for a stand mixer, and you can easily work the dough by hand.
First, mix the flours together, then put half of the mix you just created into a bowl, add the dry brewer’s yeast, and mix. Keep the remaining flour aside.
To the flour with yeast, then add the egg, sugar, and mix with a whisk until absorbed. Then also add the milk, a little at a time, and a pinch of salt, continuing to mix.
When the milk is also absorbed, add the oil and half of the flour you had set aside. Knead until the mixture begins to take shape.
At this point, transfer to the work surface onto which you have put the last part of the flour.
Work the dough until the flour is completely absorbed and it is smooth and homogeneous.
Transfer it then into a bowl and let it rise covered, in the switched-off oven, until it doubles in size.
When it has risen, deflate the dough, work it quickly on the work surface, and then, with a rolling pin but also with your hands, spread it out to form a rectangle.
On one half (long side), spread the berry jam, then fold the second half to cover the jam and divide the filled dough in two (still on the long side).
Braid the two filled rods thus obtained, close to form a ring and place it inside a mold lightly greased with butter or a release agent.
Cover and let rise for another 1 or 2 hours (it must reach the mold’s edge), then sprinkle the surface with granulated sugar and bake.
Bake the brioche crown with berry jam in a preheated static oven at 356°F for 25-30 minutes.
Once out of the oven, let it cool on a cooling rack before removing it from the mold and slicing it 😉.
FAQ (Questions and Answers)
Is it possible to substitute the berry jam with other jams or creams?
Of course, you can use any other jam or cream to your liking for the filling.
Can oil be replaced with butter and in what quantities?
You can replace the 3/8 cup of vegetable oil with 7 tbsps of butter, adding it soft in pieces (a few at a time) as the last ingredient.
