Brioche rolls filled with jam

• For the dough
• For the filling
• Mango and peach compote & Raspberry and mulberry compote Le Conserve della Nonnaq.b.
• For brushing and garnishing

Procedure

Cut 8 rolls from each roll.

Place in a pan, cover with cling film and leave to rise until doubled in size (1.5/2 hours).

Brush with the egg yolk beaten with milk and arrange the sugar granules on the surface.

Bake in a preheated, static oven at 170 degrees for 25 minutes.

Once everything has been absorbed, start adding a piece of butter at a time until it is used up.

You should get a smooth and silky dough.

Now close the dough by hand and place it in a lightly oiled container to rise until it almost doubles in size (it will take a couple of hours).

Divide the dough in half and roll out with a rolling pin until you obtain 0.5 cm thick rectangles.

Spread the Le Conserve della Nonna Mango and Peach jam on one rectangle and the Le Conserve della Nonna Raspberry and Mulberry jam on the other rectangle (about 3 generous teaspoons for each).

Place the flours, sugar, crumbled yeast, and lemon zest in the bowl of a stand mixer.

Attach the paddle attachment and start blending on low speed until all the ingredients begin to mix together.

Add the egg to the milk and mix well with a fork.

Gradually add this milk and egg mixture to the mixer.

Close from the long side to obtain a roll.

The chef recommends:

The Mango and Peach and Raspberry and Mulberry jams from Le Conserve della Nonna are ideal because they also contain chopped fruit. This makes the rolls even richer and tastier.

New fruit compotes with new and innovative flavors. Made with lots of fruit and sweetened with only fruit sugars. Chunky texture.