This recipe combines the soft, pillowy texture of a traditional brioche with the easy-to-slice shape of a plumcake. Made with a rich dough of flour, eggs, butter, and milk, this sweet treat is enhanced with a layer of melted butter and your favorite marmalade. Each slice is a swirl of buttery dough and fruity marmalade, making it a perfect choice for breakfast or an afternoon snack. The brioche is finished with a sprinkling of sliced almonds and sugar crystals, adding a satisfying crunch to every bite. Light, fluffy, and delicious, this brioche plumcake is a comforting homemade bake that will impress both in flavor and presentation.
Why You’ll Love This Recipe:
You’ll love this recipe because it delivers the soft, rich texture of brioche in an easy-to-make loaf form. The addition of marmalade or jam brings a delightful sweetness that perfectly balances the buttery dough. This recipe is simple yet versatile, allowing you to customize the filling with your favorite flavors, from citrus marmalade to berry jams. The light, airy texture of the brioche makes it the perfect treat to enjoy with a cup of tea or coffee, and the golden, crunchy topping of almonds and sugar crystals adds just the right finishing touch.
Perfect Occasion:
This brioche plumcake is perfect for weekend breakfasts, brunches, or as a sweet snack to share with family and friends. Its beautiful swirled appearance makes it ideal for serving at holidays or special gatherings, and it’s a great option for a light dessert. Whether you’re preparing a treat for a cozy weekend morning or bringing a dessert to a dinner party, this brioche plumcake will impress with its soft texture and delightful flavor.
Decoration Tips:
To make your brioche plumcake even more inviting, sprinkle sliced almonds and sugar crystals over the top before baking. The almonds will toast to a golden brown and provide a nice contrast to the soft dough, while the sugar crystals add a touch of sparkle and crunch. For an extra indulgent touch, you can drizzle a simple glaze made from powdered sugar and lemon juice over the cooled brioche. Serve the brioche slices with extra marmalade or a dusting of powdered sugar for an elegant finish.
Ingredients:
- 300g Manitoba flour or all-purpose flour
- 1 egg
- 40g granulated sugar
- 30g softened butter
- 5g fresh yeast
- 60ml water
- 60ml milk
- A pinch of salt
- Flavorings of your choice (vanilla, lemon zest, etc.)
Additional Ingredients:
- 50g butter for brushing
- 3 tablespoons marmalade of your choice
For the Syrup:
- 25g sugar
- 3 tablespoons water
- 2 tablespoons lemon juice
Instructions:
- Prepare the Dough:
In a large bowl, combine the egg, sugar, softened butter, and yeast dissolved in the water. Add the flour, milk, and a pinch of salt. Mix until the dough is smooth and elastic. Let the dough rise in a warm place until it doubles in size, about 1-2 hours. - Roll Out the Dough:
Once the dough has risen, roll it out on a floured surface into a rectangle about 1 cm thick. Brush the surface with melted butter and spread a layer of marmalade evenly over the dough. - Shape the Loaf:
Roll the dough into a cylinder and slice it into even rounds. Place the slices in a lined plumcake tin, arranging them in a pattern to form a braided effect. Let the dough rise again for 30 minutes. - Bake the Brioche Plumcake:
Preheat the oven to 170°C (340°F) and brush the top of the dough with milk. Sprinkle sliced almonds and sugar crystals over the top. Bake for about 25 minutes, or until the brioche is golden brown and cooked through. - Add Syrup:
While the brioche is baking, make the syrup by bringing the sugar, water, and lemon juice to a boil. Once the brioche is out of the oven, brush it generously with the syrup to add extra flavor and moisture.
Enjoy!
