Pyszne brioche z dżemem

The most common cause is milk that was too hot when the yeast was activated - it should be lukewarm, not warm to the touch, or the yeast dies. Also check that the yeast actually showed signs of life in the well with the milk and sugar before you added the salt and butter, since salt in direct contact with yeast slows it down. A cool kitchen simply needs more time, so judge by the dough doubling in size rather than by the clock.

Yes, but pick a thick, set jam - apricot works well here because it stays put when the log is rolled and cut. Loose or very juicy preserves will run out of the cut sides during baking and caramelise onto the tray. If your jam is runny, stir it smooth and use a slightly smaller amount than the teaspoon per piece so the layers still seal.

Keep them in an airtight container at room temperature rather than in the fridge, which dries enriched dough out quickly. Because of the egg and butter in the dough they stay tender for a couple of days, and a few seconds of gentle reheating brings back the softness. Dust with the powdered sugar just before serving, as it dissolves into the surface on standing.

Yes - after kneading, you can let the dough rise slowly in the fridge overnight instead of 60-90 minutes at room temperature, then bring it back to room temperature before shaping. You can also shape the twists, cover them, and refrigerate them, then let them come up and puff before brushing with the egg yolk and milk. Apply the egg wash only right before baking so it doesn't soak into the dough.

Usually there is too much filling or it was spread all the way to the edges - the recipe calls for about a teaspoon, spread thinly, so leave a clear border when rolling the rectangle. Roll the log up firmly from the long side so there are no gaps, and pinch the seam closed before cutting. When twisting the two strands keep the cut sides facing up and work gently, as tight twisting squeezes the jam out of the layers.