This brioche stuffed with quince jam is so soft and nice to look that you can use it as centerpiece during the Christmas meal.
- 250 g flour
- 1/2 little packet of yeast
- 150 gr whole milk
- 30 gr sugar
- 40 gr soft butter
- a pinch of salt
For the stuffing:
- 3 spons of Vis quince jam
- 1/2 cinnamon powder
- red currant to garnish
Pour all ingredients (except the butter) in a bowl and start to knead. When they are well amalgamated add the butter (little by little) and continue to work until you obtain a soft ball.
Let rise the dough for about 1 hour and 30 minutes in a warm place. Then spread the ball using a rolling pin in order to obtain a rectangular pastry (thickness 1/2cm). Spread over it the quince jam and sprinkle it with the cinnamon. Roll the pastry and close well the edges.
Put the roll on the metal tray of the oven (previously covered with a parchment paper ). Using a scissors cut the pastry in oblique way and turn to left and to right the petals formed.
Cook in a pre-heated oven to 200°C for 15-20 minutes.
Let it cold and guarnish it with redcurrant.