I really love homemade Brioche Bread, and this version with jam surprised me. After the Brioche Bread with Nutella made using the bundt cake pan and after the Brioche Bread with Chocolate Chips where instead I used the loaf pan, I couldn’t miss the opportunity to make a Brioche Bread with Jam in a heart shape. Yes, I have a little romantic side too, that lingers in my heart.
I have had this springform pan for several years, but unfortunately, it no longer holds perfectly, so I can’t use it for classic liquid batter cakes. Therefore, it has been in the cupboard for a long time since I haven’t made cheesecakes or similar desserts. Yesterday afternoon, while kneading the first yeast starter, I thought: “Bea, why not dust off the heart-shaped pan?” and today here I am with this recipe.
As I often write, long-rising doughs are not my passion; I prefer simple and quick things. However, it’s true that these days we spend many hours at home, so we have more time to dedicate to a more important leavened dough or one that requires various preparation steps. Keep in mind that I kneaded the first yeast starter at 12, and the dessert went into the oven at 22, so several hours of rest are necessary between each step. Unfortunately, it’s not 9 continuous hours of rising, so consider the timing between the various intervals.
Don’t fear anything complicated, especially if you have a stand mixer, a wooden work surface, and a rolling pin. Let’s move on to the recipe that I am sure will not disappoint you and will bring a touch of sweetness to these slow days at home.
- Difficulty: Easy
- Cost: Economical
- Rest time: 9 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 445.37 (Kcal)
- Carbohydrates 67.15 (g) of which sugars 30.67 (g)
- Proteins 11.19 (g)
- Fat 15.14 (g) of which saturated 8.49 (g)of which unsaturated 4.92 (g)
- Fibers 1.62 (g)
- Sodium 95.30 (mg)
Indicative values for a portion of 84 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Brioche Bread with Jam:
Serving size for 10-inch pan
- 2 1/2 cups Manitoba flour
- 2/3 cup milk (room temperature)
- 1 1/2 tsp dry yeast (in my case dry granules)
- 1/3 cup sugar
- 1/3 cup butter (room temperature)
- 1 egg
- 1 pinch salt
- 1 oz chocolate chips
- 3 1/2 oz jam (may not need the entire amount)
- 2/3 oz sugar crystals
Tools for this recipe
Pan used is 10-inch heart shape
- 1 Stand Mixer
- 1 Pan
- 1 Oven
- 1 Spoon
- 1 Spatula
- Work Surface
- Parchment Paper
Preparation of Brioche Bread with Jam:
Before starting the preparation of Brioche Bread with Jam, note that you will have: one hour interval, then one of 4 hours, and then again 4 hours
We begin the preparation of the Brioche Bread with Jam by pouring the milk at room temperature (please make sure) into the bowl of the stand mixer. In the 2/3 cup of milk, we will dissolve the dry yeast and then add 1 tablespoon of sugar and 1 cup of Manitoba flour.
We knead all these ingredients with the stand mixer for a couple of minutes, or until they cling to the dough hook.
Cover the bowl with food wrap and a cloth and let our dough rest in the oven with the light on for an hour.
After this time, we will add the remaining sugar, the egg, the rest of the Manitoba flour, and the pinch of salt. Let the stand mixer work for a few minutes at medium-low speed.
Add the 1/3 cup of butter, previously cut into pieces. Incorporate it slowly, a few pieces at a time, so that the dough has time to absorb it.
We will thus have obtained a firm and homogeneous dough, free of lumps and that clings well to the hook of the stand mixer. Cover again with plastic wrap and the kitchen towel and place in the oven to rise for 4 hours. If you don’t mind, you can leave the oven light on.
Form the classic fountain with the flour on a wooden work surface, pour in the center the amount of milk where we dissolved the dry yeast, sugar, and the pinch of salt. Finally, incorporate the egg. Form a ball and place it in a floured bowl, covered with food wrap and a kitchen towel in the oven for an hour to rest.
After this time, take the dough ball, place it on the floured wooden surface, and incorporate the pieces of butter at room temperature, a little at a time until the amount at our disposal is completed.
Cover again with plastic wrap and the kitchen towel and let the dough rest in the oven for 4 hours, if you wish with the oven light on.
From now on you can remove the stand mixer and use only the wooden work surface. Sprinkle with flour and divide our dough into small balls weighing about 50 grams each.
With the help of a rolling pin, roll them out forming small disks in the center of which you will place with a teaspoon the jam you have chosen, in my case homemade plum and fig jam by Grandma Maria, Luca’s grandma.
Take the 10-inch pan you have chosen, in my case a heart shape, and cover the bottom with the parchment paper. Close the disks forming balls, make sure to close them well, otherwise, during the rising that follows or the baking, the jam could ooze out.
Cover the pan with plastic wrap and a kitchen towel and place it in the oven to rise for 4 hours, always with the light on.
We are finally ready for baking. Remove the pan and turn on the oven to static mode and bring it to 356°F.
With a little milk and a kitchen brush, wet the surface of our balls, sprinkle with sugar crystals and chocolate chips, and into the oven for 20 to 25 minutes.
The Brioche Bread with Jam should become golden on the outside, always make a test with a toothpick before turning off the oven.
Serve the Brioche Bread with a nice dusting of powdered sugar.
Enjoy your meal!!!
Storage:
The Brioche Bread with Jam can be stored in a dessert container for up to 4 or even 5 days after its preparation.
Variations:
The jam you use to fill the Brioche Bread balls is your choice and taste; in my case, it is homemade plum and fig jam.
Notes:
In my blog, you will find two other recipes for Brioche Bread, one with Nutella and one with chocolate chips. Both, however, have fewer hours of rising and use fresh yeast. In this case, I chose dry yeast and deliberately extended the rising times because, in my opinion, it results in a softer and lighter dessert.
