brioche swirl cake swirl jam cake Questa ricetta è disponibile anche in italiano.
Hello everybody and welcome back to my little space <3 brioche swirl cake swirl jam cake
Today I wanted to bake something special for my husband for our first month as a married couple. He loves puddings and even more me experimenting new ones. Another thing he loves is the plum jam my mum made out of our juicy and delicious homegrown fruits back in Bari. So I decided it would only be right to use it here 🙂
This time however I didn’t want to make a sponge or something “classic”, so I experimented a new brioche-style sweet bread to be stuffed with lovely jam, rolled and cut in halves to create an even more eye-catching effect.
I’ve been experimenting eggless sweet and savoury brioche breads for a long time now, and this particular recipe is a winner either to be stuffed with spreads or marmalades, or as a base of simple brioche buns to be left plain or stuffed after baking.
This time I used applesauce instead of flax/chia seeds, mainly because I think it works better in desserts, and secondly because this dough is quite neutral, so if you’re looking for something sweeter without adding too much sugar I reckon applesauce would be ideal for the task.
Also we will be using jam which it quite rich on sugars itself.
Used in fact as a natural sweetener in sugar free fruit juices, it is our best ally in vegan dessert as it provides the right amount of moisture to bind the dry ingredients together, it’s high in potassium (74mg per 100g) and very low on calories (only 40 per 100g), not to mention that of course it contains no cholesterol at all (and only 1 egg has 186mg Cholesterol). I would like to note that no plant contains cholesterol, literally 0% as it is only found in animal products, no plant on earth has any of it.
I’m leaving you with the recipe not before mentioning a couple of recommendations for a bakery-style dessert: try to use good quality jam and very flavourful unwaxed lemons.
Brioche Plum Jam Swirl Cake Recipe
300 gr All Purpose Flour
200 gr Plum Jam
120 ml Plant Based Milk (Soy)
60 gr Vegan Butter (or Coconut Oil)
7 gr Yeast (for Bread)
2 tbsp Brown Sugar
1 ½ tbsp Applesauce
1 Lemon (Zest)
1 pinch Pink Himalayan Salt
Place flour, yeast, brown sugar and lemon zest in a bowl.
Melt the butter and slightly heat the milk (not more than 40°C).
Add applesauce in the bowl, then pour melted butter and milk.
Roughly mix the ingredients, then add the pinch of salt
Kneed on a flour dusted surface until the dough come up together in a ball (for about 10 minutes, a good workout). If you have a mixing machine let it do the not-so-hard work for you.
Once the dough is ready it needs to prove for at least 2 hours until it doubles the size (I place my bowl into the microwave, close the door and wait for it to prove).
Now it’s time to cut our dough in halves (if you’re going for the hearted shape like I did, otherwise one piece will do as well).
Roll up each half into a rectangular 5-7mm thick.
Scoop onto half of the jam and spread it evenly making sure to leave around 1 cm from each end.
Start rolling into a big sausage.
Then with a long and sharp knife cut the log lengthwise right in the middle of it.
Twist the two sides of each half log for a couple of times, then arrange in an heart shaped tray.
Allow it to prove in a warm place for another hour or two.
Preheat the oven at 180° C.
Cook for 20 to 30 minutes until golden brown and still chewy.
Allow to cool for at least 15 minutes before trying it.
It’s amazing warm or at room temperature, with or without extra jam or maybe a lemon custard.