Gennaro Contaldo’s filled brioche recipe

8 hours ago
2 min read

This tear and share brioche is filled with sweet apricot jam.

Gennaro Contaldo's filled brioche — Gennaro Contaldo’s filled brioche (David Loftus/PA)

“This ‘tear and share’ brioche cake is a popular sweet treat from the Alto Adige/South Tyrol area of Northern Italy and is a typical example of how the cuisine of this region has been influenced by its border neighbour, Austria,” explains chef Gennaro Contaldo.

“It takes a little time to prepare but is very simple to make and is really worth the wait. Delicious filled with a good-quality apricot jam, I like to serve it still warm for a teatime treat.”

Gennaro Contaldo’s filled brioche

Ingredients

(Makes 14)

150g 0 flour or strong white bread flour, plus extra for dusting
150g 00 flour
4g easy-blend dried yeast
45g caster sugar
4tbsp milk, plus extra for glazing
2 eggs
50g butter, melted
1tbsp rum
1tsp vanilla extract
⅓tsp sea salt
Zest of 1 lemon
14tsp apricot jam
Icing sugar, for dusting

Method

1. In a bowl or stand mixer, combine the flours, dried yeast and caster sugar. In a smaller bowl or jug, gently whisk together the milk, eggs, melted butter, rum, vanilla extract, salt and lemon zest and gradually add this to the dry ingredients, mixing well to form a soft, slightly sticky dough. Form into a ball, cover with a cloth and leave to rise in a warm place for about two hours.

2. Line a 20-centimetre round cake tin with baking paper.

3. Place the dough on a lightly floured work surface and divide into 14 pieces, weighing approx. 35–40 grams each. Roll each piece into a small ball and, using a rolling pin, flatten them into small circles. Place a teaspoon of apricot jam in the centre of each and close the edges well to form small balls and enclose the jam. Arrange the dough balls, seam-side down, in the prepared tin, cover with a cloth and leave to rest for 1 hour.

4. Preheat the oven to 160°C Fan/180°C/350°F/gas mark 4.

5. Brush the dough balls with a little milk to glaze and then bake in the oven for 25 minutes, until golden brown.

6. Remove from the oven and leave to cool slightly in the tin, then remove and dust with a little icing sugar. Serve by ‘tearing and sharing’.