Brioche with strawberry-rhubarb jam

Ingredients for Brioche with strawberry-rhubarb jam

Instructions for Brioche with strawberry-rhubarb jam

To prepare the Brioche with strawberry-rhubarb jam recipe, please follow these instructions:

Finally, the jam: wash strawberries and remove flower, rinse the rhubarb, and cut the bottom and top off, then cut the rhubarb into pieces of 1 cm, cut the vanillestængerne in 3 pieces and got it all in a pan along with sugar. Cook it for 45 minutes, foam of along the way. Rinse all glass in atamon, when finally, the jam is cooked, pour the finished on the glasses, let cool off Finally, the jam, close so the glasses and store in a cool and dark place.

Briocherne: Start by touching the lukewarm water, salt, sugar and yeast together in a bowl, then add the egg, then add the flour a little at a time to the dough has a smooth consistency, it should still be oily, used around 400 grams of wheat flour, maybe a little more or a little less. Came the dough in a bowl and cover it with a cloth, style it to raise in a warm place to have double size, it takes anywhere from 2 to 4 hours.

When the dough is double size, met a little flour on the table and the dough is given, stir the butter soft and knead it first then into the dough, use a dough and extra flour to scrape all the time to make the dough out of the table. It takes a little time to knead the dough thoroughly, all the butter must be kneaded into without there is butter lumps in the batter.

Style now the dough in a bowl in the fridge for the next morning/day.

Now where the dough is cold, it is easy to work with. Start to melt a little butter and brush the moulds. The form now 16 small muffins and press them at one end so that the dough balls are getting a little hat on, style them into molds and let them raise in 20 minutes, brush with egg is beaten with salt. Behind them at 220 degrees for 20 to 25 minutes, then let them cool a few minutes on a wire rack before they are served with ice-cold butter and homemade jam.