I had some leftover brioche dough, after I made a dozen fresh blueberry brioche, so I decided to make two mini loaves of brioche dough swirled with homemade strawberry jam.
1/2 C warm water
1 T active dry yeast
3 T organic granulated sugar
4-1/2 C all-purpose flour
8 T butter, at room temperature
splash of olive oil
1 egg mixed with 1 T heavy cream, for egg wash
Combine the water, yeast, and sugar in a large mixing bowl. Let bloom for 5 minutes. Add the eggs and beat on medium speed until well mixed. With the mixer on low speed, add 2 C of the flour and the salt and mix for 5 minutes. With the mixer still on low, add the remainder of the flour and mix for 5 more minutes. Scrape the dough into a large oiled bowl and cover with plastic wrap. Refrigerate overnight.
The next morning, allow the dough to sit at room temperature for 1 hour. For this batch, I buttered the hollows of a mini loaf baking stone. Set aside.
Add the softened butter in chunks, and mix for 2 minutes. Turn the dough onto a lightly floured board and divide the dough into balls. Flatten the balls, smearing homemade strawberry jam onto the disc. Fold up the edges to enclose the jam inside a dough ball and place them in the hollows. Cover the dish with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.

I served this brioche with a pansy-covered butter stick.
I am sharing this with July's BYOB event...
Oh, fun! Both your blueberry and strawberry versions sound fabulous. And I love the pansy-covered buttered - so pretty. I hope you'll share both versions of your bread w/ BYOB this month, Camilla =)http://www.girlichef.com/2012/07/byob-bake-your-own-bread-july-12-some.html
ReplyDelete...still wanting some of this jam-swirled brioche with that lovely butter! Thanks for bringing it over to share =)
ReplyDeleteThis is such a pretty dish and the pansy butter just puts it over the top. Thank you so much for sharing this with BYOB.
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