Macadamia nut brioche with plum jam

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Brioche dough

600 g white flour
150 g macadamia nuts, ground
1½ tsp salt
2 tbsp sugar
30 g yeast
1 dl milk, warm
1 lemon, grated zest
200 g butter, soft
4 eggs, whisked
1 egg, whisked, for the egg wash
Icing sugar, for dusting
Put the flour, ground macadamia nuts, salt and sugar in a bowl. Dissolve the yeast in milk. Add to the flour mixture along with the lemon zest, butter and whisked eggs. Knead into a smooth dough using a kneading machine or the dough hook of a handheld mixer (about 5 to 10 minutes). Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature until double in volume. Prepare the plum jam in the meantime.

Plum jam

200 g plums, fresh or frozen, halved and pitted
100 g preserving sugar
Put the plums into the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Cook.
Hot air + steaming 200°C for 10 Mins
Add the preserving sugar and stir in well.
Purée the jam, then leave to cool.

Making the brioche

1 egg, whisked, for the egg wash
Icing sugar, for dusting
Divide the dough into 12 pieces. Form each piece into a round, put some plum jam in the centre of each one, bring the dough up around the jam and seal. Shape the brioche into balls and put in the prepared muffin tin. Brush with the egg wash. Place the muffin tin on the wire shelf in the cold cooking space and bake the brioche.
Hot air humid 180°C for 12 Mins
Hot air 180°C for 8 Mins
After baking, immediately dust with icing sugar.
  • Porcelain dish ⅓ GN, depth 65 mm
  • Wire shelf
  • 1 muffin tin with 12 cups
Quantity Ingredient
1 lemon
4 eggs
2 egg
200 g butter
1 dl milk
150 g macadamia nuts
100 g preserving sugar
1½ tsp salt
2 tbsp sugar
Icing sugar
200 g plums
600 g white flour
30 g yeast

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