Rhubarb Brioche
A delicious versatile recipe made effortlessly in Thermomix®
Ingredients
- 500 grams all purpose flour
- 200 grams whole milk
- 15 grams yeast
- 5 grams salt
- 90 grams sugar
- 3 know-your-farmer eggs
- 125 grams unsalted butter, cut into pieces
- 10 grams orange blossom water
- 350-400 grams Rhubarb Strawberry Jam
Instructions
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Place milk, yeast, flour, salt, sugar and yolks into mixing bowl and knead for 5 minutes
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Line a loaf pan with parchment paper and set aside
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Add butter and orange blossom water and knead for 10 minutes
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Transfer dough to lightly floured bowl, cover proof 1 hour, or until double in size
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Gently place dough onto lightly floured work surface and divide into 4 equal pieces*
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Flatten each piece of dough into a 5 mm thick rectangle using a rolling pin
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Spread with rhubarb and roll up, one at a time, twisting two together and placing next to each other in prepared pan
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Cover with a cloth and let proof for 1 hour until double in size
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Place a small container of water in bottom of oven and preheat to 180°C or 360˚F
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Brush the brioche with beaten egg yolk and sprinkle with granulated
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Bake for 30 minutes then lower the temperature to 150°C or 330˚Fand continue baking for 30 minutes, or until deep golden brown
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Remove from oven and cool completely
Recipe Notes
*Alternatively, divide dough into two equal portions and roll each into a perfect square, then slice into two triangles, spreading each of the four triangles with jam. Roll into croissant shapes and place into loaf pan alternately at angles. Or, divide into 8 – 12 portions and fill each with jam making individual croissants, twists or stuffed brioche buns. Baking time would be considerably less if making individual portions baked on a sheet pan.