Summary

Ingredients

• 500 g flour, type 550
• 1 teaspoon salt
• 0.5 ½ cube yeast
• 50 grams sugar
• 100 ml milk
• 150 g butter, room temperature
• 3 egg (s)
• 1 egg (s), including the yolk
• 2 kg jam (orange jam)
• 1 kg preserving sugar
• 100 ml rum

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Instructions

1. Put the flour and salt in a mixing bowl. Make a small depression in the flour, crumble in the yeast and add sugar. Warm the milk slightly, mix with the yeast, sugar and a little flour in the well. Dust the pre-dough with flour and let rise in a warm place for 10 minutes. Add the butter and eggs, knead the ingredients well. Cover and let rise in a warm place for 40 minutes until the volume has doubled. Take the dough out of the bowl, knead briefly, put back in the bowl and let rise again. Pre heat the oven to 180 degrees celcius. Divide the brioche dough into 20 equal pieces on the work surface. Roll 16 pieces of dough into balls. Place 1 ball of dough in each of 2 paper cases and let rest for a few minutes.
2. In the meantime, quarter the 4 remaining pieces of dough and roll them into small balls. Use your thumb to make indentations in the large balls of dough, insert the small ones, press lightly, and let rise for 10 minutes. Whisk the egg yolks with 2 tablespoons of water, brush the brioches with it, bake for 25 minutes. Serve fresh or briefly bake before eating. For the jam, peel the oranges and cut out the fillets with a sharp knife. Collect the juice. You need about 900 g fillets including juice. Bring the juice with the preserving sugar to the boil, add the fruit fillets and the rum and fill hot jam jars.