Delicous Jam Brioche von Food with Style, fertig angerichtet
Brioche

Brioche com Geleia

Massa fofinha de fermentação natural com camadas delicadas, recheada com geleia de damasco - macia, suculenta e especial.

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Porções
8 peças
Cozimento 18 minutos

Ingredientes

  • Para pincelar

Modo de preparo

  1. 1
    Coloque a farinha em uma tigela e faça um buraco no centro. Adicione o fermento com um pouco do leite e do açúcar no centro e deixe agir por alguns minutos.
  2. 2
    Acrescente os ingredientes restantes (leite, manteiga, ovo, sal) e sove até obter uma massa lisa (cerca de 8-10 minutos).
  3. 3
    Cubra e deixe crescer por 60-90 minutos, até dobrar de volume.
  4. 4
    Divida a massa em 9-10 porções iguais e faça bolinhas.
  5. 5
    Abra cada bolinha em um retângulo pequeno.
  6. 6
    Coloque uma colher de chá de geleia de damasco no centro e espalhe em uma camada fina.
  7. 7
    Enrole a partir do lado mais comprido, formando um rolinho.
  8. 8
    Corte o rolinho ao meio no sentido do comprimento, deixando as camadas à mostra.
  9. 9
    Trance delicadamente as duas tiras (com o lado cortado virado para cima).
  10. 10
    Junte as pontas (uma por baixo e a outra por cima).
  11. 11
    Coloque em uma assadeira e deixe crescer novamente por 15-20 minutos.
  12. 12
    Pincele com cuidado a mistura de gema com leite.
  13. 13
    Asse a 180°C (350°F), com calor em cima e embaixo, por 18-22 minutos, até dourar.
  14. 14
    Deixe esfriar e polvilhe um pouco de açúcar de confeiteiro. Brioches superfofinhos, cheios de camadas e com recheio de fruta

Video

Delicous Jam Brioche Questions

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.

delicioso, testado e pronto para inspirar

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