soft jam-filled brioche

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Bread Line type-0 Blue flour 330g
milk100 ml
Rigoni di Asiago natural sugar50g
ricotta cheese130 g

Ingredients for the filling/topping

300g Rigoni di Asiago Fruits of the Forest jam, 1 lemon, a sachet of beer yeast, salt to taste


Dissolve your yeast in some warm milk, add 100g of your type-0 Blue flour, mix well, and leave to rise for an hour.
Once rested, add the rest of the flour, the ricotta, the egg, the sugar, and work together until you have a soft and compact dough. Leave to rise for at least two hours, in which time it will have doubled in volume. Roll it out into a rectangle of about half a centimetre thickness, on which you should spread out your fruits of the forest jam.
Roll it up, make a range of incisions into the surface, and leave to rise for an hour. It should double in volume. Brush the surface with milk (or egg yolk if you prefer) and bake at 180°C for 45 minutes. Leave to cool properly once cooked, sprinkle with icing sugar, and serve!


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