Braided Brioche with Red Fig Jam

For the Brioche Dough

• 300 g wheat flour (type 45 or 55)
• 50 g powdered sugar
• 1 packet (8g) dry baker's yeast (or 20g fresh yeast)
• 1 pinch salt
• 50 ml of warm milk
• 1 whole egg + 1 egg yolk (for glazing)
• 50 g unsalted butter, softened (at room temperature) 

For the Perrotte House Garnish

• 1 jar (approx. 220 g) of Maison Perrotte July Red Fig Jam from Anjou
• 2 tablespoons of almond powder
• 1 teaspoon of four-spice mix (or cinnamon alone)

Preparation of the Dough

Activate the yeast: In a small bowl, mix the yeast with the warm milk and a teaspoon of sugar. Let stand for 5 to 10 minutes until small bubbles form.

Kneading: In a large mixing bowl or the bowl of a food processor, combine the flour, remaining sugar, salt, and spices. Add the whole egg and the milk/yeast mixture.

Knead for 5 minutes until the dough is smooth.

Add the butter: Gradually add the softened butter, continuing to knead, until the dough comes away from the sides of the bowl (about 5 to 7 minutes). It should be soft and elastic.

First rise: Cover the bowl with a damp cloth and leave to double in size in a warm place (about 1½ to 2 hours).

Assembly and Weaving

Roll out the dough: Knock back the dough (remove the air) and roll it out with a rolling pin to form a large, thin rectangle (approximately 40x30 cm).

Prepare the filling: In a bowl, mix the red fig jam with the almond powder and the four-spice mix. The almond powder will help prevent the jam from escaping during baking.

Filling: Spread the filling evenly over the entire surface of the dough rectangle.

Roll: Roll the rectangle of dough onto itself, starting from the longest side, to form a long, even roll.

Weaving and Baking

Cut: Using a sharp knife, cut the sausage lengthwise (up and down) to obtain two halves, with the filling visible.

Braiding: Braid the two halves by gently crossing them, keeping the filling (the cut part) facing upwards.

Form the crown: Join the ends of the braid to form a crown. Place it on a baking sheet lined with parchment paper.

Second rise: Cover and let rest for another 30 minutes.

Brown and bake: Preheat the oven to 350°F (180°C). Brush the brioche with the beaten egg yolk. Bake for 20 to 25 minutes, until the brioche is golden brown.

Allow to cool slightly before serving. You can sprinkle with powdered sugar for a snowy finishing touch!

What other Maison Perrotte product should I use?

If you prefer a different flavor:

• For a tangy flavor: Use mango/passion fruit or bitter orange jam for a more piquant filling.
• For a nutty/chocolate flavor: Use Williams Pear, Chestnut, Tonka Bean, and Caramelized Pecan Jam orSpreadfor a rich and earthy version.