Brioche with HomemadeJam

4
Average: 4 (3 votes)
(3 votes)
Brioche with HomemadeJam
share Share
print
bookmark_border Copy URL
Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 35 min.
Ready in
Calories:
773
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie773 kcal(37 %)
Protein11.24 g(11 %)
Fat13.05 g(11 %)
Carbohydrates158.19 g(105 %)
Sugar added105.85 g(423 %)
Roughage2.28 g(8 %)
Vitamin A142.18 mg(17,773 %)
Vitamin D0.73 μg(4 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.43 mg(20 %)
Vitamin B₆0.06 mg(4 %)
Folate35.5 μg(12 %)
Pantothenic acid0.38 mg(6 %)
Biotin2.64 μg(6 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C37.31 mg(39 %)
Potassium430.63 mg(11 %)
Calcium132.56 mg(13 %)
Magnesium15.58 mg(5 %)
Iron2.6 mg(17 %)
Iodine26.05 μg(13 %)
Zinc0.38 mg(5 %)
Saturated fatty acids6.8 g
Cholesterol96.89 mg

Ingredients

for
16
For Jam
250 grams Strawberries
250 grams Rhubarb
500 grams jam sugar (1: 1)
1 lemon (zest)
For Brioche
½ cube fresh Yeast (21 grams)
125 milliliters lukewarm milk
300 grams Pastry flour
1 pinch salt
60 grams sugar
1 egg
60 grams butter
Pastry flour (for dusting)
butter (for buttering a dish)
1 egg yolk
2 tablespoons milk
How healthy are the main ingredients?
StrawberryRhubarbsugarlemonsaltegg

Preparation steps

1.

Prepare jam. Rinse strawberries and rhubarb, hull, cut into small pieces. Combine with sugar and lemon zest and let stand for about 2 hours. Bring to a boil in a pot, cook for 4 minutes, bubbling. Puree and pour into prepared preserving jars. Seal well, turn upside down and let cool for about 10 minutes. Return jars to normal position and keep in a cool place.

2.

Add yeast to lukewarm milk. Mix flour with salt and sugar in a bowl, make a well in the center and pour yeast milk. Add eggs and butter and knead with your hands  until smooth dough forms. If necessary, add more flour. Knead dough well, it should not stick to your hands. Cover dough and let stand for about 1 hour in a warm place. Knead dough on a floured surface again and divide into 16 equal portions. Separate 1 teaspoon of dough from each portion and  make small balls. Shape remaining dough into large balls. Make a well in the center of each big ball and press in small balls. Place into buttered brioche baking dish and let stand for 15 minutes. Combine milk with egg yolk, brush dough balls with mixture. Bake in preheated oven at 180°C (approximatley 350°F) for about 20 minutes or until golden. Remove from oven, let cool and carefully remove from molds. Serve with butter and jam.