Brioches with blackberry jam

Name: Brioches with blackberry jam
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 500 g Flour; 50 g Sugar; 1 pinch Salt; 75–100 g soft butter; 1 egg (size M); 200 ml +1 tablespoon milk; 1 cube (42 g) fresh yeast; 1 Egg Yolk; 12 tsp (approx. 150 g) Blackberry Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

500 g Flour
50 g Sugar
1 pinch Salt
75–100 g soft butter
1 egg (size M)
200 ml +1 tablespoon milk
1 cube (42 g) fresh yeast
1 Egg Yolk
12 tsp (approx. 150 g) Blackberry Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Put flour, sugar, salt, softened butter and egg into a mixing bowl. Warm 200 ml of milk lukewarm, dissolve yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes
2
Grease brioche moulds (7.9 cm Ø; 3.7 cm high). Form 12 large balls from 2/3 of the dough and place them in the brioches. Form the remaining dough into 12 small balls. Cover all balls and let them rise for about 20 minutes. whisk egg yolk with 1 tbsp. milk
3
Make a hole in each large ball of dough with a spoon handle. Put 1 tsp. jam in each hole. Spread one side of each small ball with egg milk and place this side on the jam
4
Brush each brioche with egg milk and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove the cakes, let them cool down for about 10 minutes, turn out of the moulds and dust with icing sugar. Serve hot or cold. Serve with butter
5
Waiting time approx. 1 hour