Delicous Jam Brioche von Food with Style, fertig angerichtet
Brioche

Briochebullar med aprikosmarmelad

Mjuka, luftiga jästbakelser med fina lager, fyllda med aprikosmarmelad - möra, saftiga och lite extra.

Dela
Portioner
8 stycken
Tillagning 18 minuter

Ingredienser

  • Till pensling

Gör så här

  1. 1
    Häll mjölet i en bunke och gör en grop i mitten. Smula ner jästen i gropen med lite av mjölken och sockret och låt det stå och bubbla en kort stund.
  2. 2
    Tillsätt resten av ingredienserna (mjölk, smör, ägg, salt) och arbeta ihop till en smidig deg (ca 8-10 minuter).
  3. 3
    Täck över och låt jäsa 60-90 minuter tills degen har dubblats i storlek.
  4. 4
    Dela degen i 9-10 lika stora bitar och rulla dem till bullar.
  5. 5
    Kavla ut varje bulle till en liten rektangel.
  6. 6
    Bred ut en tesked aprikosmarmelad i ett tunt lager på mitten.
  7. 7
    Rulla ihop från långsidan till en liten rulle.
  8. 8
    Skär rullen på längden mitt itu så att lagren syns.
  9. 9
    Tvinna ihop de två längderna löst (med snittytan uppåt).
  10. 10
    För ihop ändarna (den ena under, den andra över).
  11. 11
    Lägg bullarna på en plåt och låt jäsa igen 15-20 minuter.
  12. 12
    Pensla försiktigt med äggulan blandad med mjölken.
  13. 13
    Grädda i 180°C (350°F), över- och undervärme, i 18-22 minuter tills de fått fin färg.
  14. 14
    Låt svalna och pudra över lite florsocker. Supermjuka briochebullar med lager och en fruktig fyllning

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.

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