Although it's time consuming to make, this brioche is delicious. Created with our Tutti Frutti Jam & mint, it was devoured within minutes. Perfect for the weekend.
The mint really lifts this delicious brioche. You'll be able bake 2 loaves.
Our Tutti Frutti Jam is produced with cherries, raspberries, strawberries, blackcurrants and redcurrants.
Here's what you'll need:
375g strong white flour
40g caster sguar
7g dried yeast
pinch of salt
3 medium eggs
185g softened butter
2 tablespoons of tutti frutti jam
3 sprigs of fresh mint
In a jug, whisk your yeast and milk. Add this yeast mixture to a bowl of your eggs, butter and flour. Mix these ingredients and then knead into a smooth dough. Cover the bowl and rest in a fridge overnight.
The next day, grease 2 x 450g tins with butter. Remove your dough from the fridge. The dough should be stiff enough to shape, knead the sugar and salt into the dough.
Split the dough in half and cut each half into 20 equal pieces (40 equal pieces in total). Roll each piece into a ball, add 10 balls of dough to each tin, in an alternating pattern. This will create your base layer.
In each tin spread 1 tablespoon of jam across the top of your dough balls. Remove the storks from your sprigs of mint and place the leaves along your jam topped base (keep 1 sprig to one side, you'll need this at the end).
Add the 20 remaining dough balls to each tin (10 each) and create a top layer. Decorate this layer with your mint leaves (from the 3rd sprig). Sprinkle each loaf with 20g of caster sugar. Cover them both loosely and allow to rise (at room temperature/in a warm room) for 2 hours.
Preheat your oven to 200°C and bake for 20 minutes, until golden brown. Remove from the oven, allow the loaf to shrink for 10 minutes and then place on a wire rack, allowing the loaf to cool.