Braided brioche with apricot jam
For breakfast or a snack, indulge in these soft brioche rolls. Here, for even more deliciousness, we have flavored them with apricot jam. A real treat for the whole family. To follow the steps of this recipe as well as our folding technique, we provide written explanations, photos, and a video! An opportunity not to miss a single crumb :-)
Ingredients
Materials
- Stand mixer with dough hook
- Rolling pin
- Scale
Preparation
Put the flour, salt, and sugar in the stand mixer. Add the softened butter and egg. Make a small well to place the fresh yeast in, ensuring it does not come into contact with the sugar and salt.
Warm the milk slightly and add it to the mixture. Knead at speed 2 for about 3 to 5 minutes. Form a ball of dough and cover with a cloth. Let the dough rise for 2 hours.
Form a ball with the dough and divide it into 8 small balls of about 120 g each. Flatten the balls with a rolling pin, spread some jam on them, and roll them into logs.
Cut the log in half vertically and make a cross with it. Bring together the two ends of the bottom dough, then those of the top dough.
You will then have two strands on each side to cross: fold the right strand over the top and the left strand towards you.
Cross the two lower strands and the two upper strands.
Twist the two strands towards you, then fold the formed braid to the left and tuck the tip of the twist under the central part. Do the same with the two upper strands and fold the braid to the right this time.
Place your brioches on a baking sheet lined with parchment paper and let them rest for 1 hour at room temperature. Bake for 15 minutes at 350°F (180°C).
Your braided brioche with apricot jam is ready!
Observations
Yeast: The fresh yeast should not come into contact with salt or sugar, as it would be deactivated. You can replace the 20 g of fresh yeast with 15 g of dry yeast: you will need to dissolve it in a little warm milk before adding it to the bowl.
Filling: You can fill your brioche with your favorite jam.
Shape: Each brioche will be different depending on how you cut the log at the start: the central part will be thicker or thinner.
