Brioche Plum Jam Swirl Cake (Valentine’s Day Inspo)
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.
Servings Prep Time
8-10 30minutes
Cook Time Passive Time
25minutes 3-4hours
Servings Prep Time
8-10 30minutes
Cook Time Passive Time
25minutes 3-4hours
Ingredients
Instructions
  1. Place flour, yeast, brown sugar and lemon zest in a bowl.
  2. Melt the butter and slightly heat the milk (not more than 40°C).
  3. Add applesauce in the bowl, then pour melted butter and milk.
  4. Roughly mix the ingredients, then add the pinch of salt.
  5. 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.
  6. 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).
  7. 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).
  8. Roll up each half into a rectangular 5-7mm thick.
  9. Scoop onto half of the jam and spread it evenly making sure to leave around 1 cm from each end.
  10. Start rolling into a big sausage.
  11. Then with a long and sharp knife cut the log lengthwise right in the middle of it.
  12. Twist the two sides of each half log for a couple of times, then arrange in an heart shaped tray.
  13. Allow it to prove in a warm place for another hour or two.
  14. Preheat the oven at 180° C.
  15. Cook for 20 to 30 minutes until golden brown and still chewy.
Recipe Notes

– Use good quality jam and very flavourful unwaxed lemons
– 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.