Brioche is a traditional French bread that is known for its rich and buttery flavor. In this , we’ll be adding to the mix for added complexity and depth of flavor. To complement the sweetness of the brioche, we’ll pair it with a homemade red jam.

Ingredients:

For the brioche:
– 1/4 cup active sourdough starter
– 1/2 cup whole milk
– 3 large eggs
– 3 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp. salt
– 1/2 cup unsalted butter, softened
– 1 egg yolk, beaten

For the red mulberry jam:
– 4 cups fresh red mulberries
– 1 cup granulated sugar
– 1/4 cup lemon juice

Instructions:

1. First, let’s make the sourdough starter. Combine 1/4 cup of all-purpose flour and 1/4 cup of water in a jar. Cover it with a cheesecloth and let it sit at room temperature for 24 hours. The next day, discard half of the mixture and add another 1/4 cup of flour and 1/4 cup of water. Repeat this process for 5-7 days until the mixture becomes bubbly and active.

2. In a small saucepan, warm up the milk until it’s just slightly above room temperature. Add the sourdough starter, eggs, 3 cups of flour, sugar, and salt. Mix everything together with a wooden spoon until it forms a dough.

3. Place the dough on a floured surface and knead it for 10-15 minutes until it becomes smooth and elastic. Add the softened butter and knead the dough for another 5-10 minutes until the butter is fully incorporated.

4. Transfer the dough to a large bowl and cover it with a damp towel. Let it rise at room temperature for 2-3 hours, or until it doubles in size.

5. Preheat your oven to 375°F. Grease a 9-inch brioche pan or a loaf pan with butter.

6. Punch down the dough to remove any excess air. Roll it into a ball and place it into the prepared pan. Let it rise for another 30 minutes.

7. Brush the dough with egg yolk and bake for 30-35 minutes until it’s golden brown and fully cooked.

8. While the brioche is baking, let’s make the red mulberry jam. In a medium saucepan, combine the mulberries, sugar, and lemon juice. Cook the mixture over medium heat for 15-20 minutes until it thickens and becomes jam-like.

9. Allow the jam to cool down for a few minutes before serving it with the warm brioche.

This recipe makes a delicious and decadent breakfast or brunch treat that’s perfect for sharing. The sourdough adds a tangy note to the brioche that complements the sweet and fruity jam. With a cup of coffee or tea, this brioche will definitely become a new favorite in your baking repertoire.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!