Brioches with strawberry and lime fruit-preserve

Brioches con composta di frutta di fragole e lime


  • 100 g "00" type flour;
  • 150 g Manitoba flour;
  • 90 ml of Milk (and an added spoonful);
  • 50 g sugar;
  • 5 g brewer's yeast;
  • 1 egg + 1 yolk;
  • 1 spoonful milk;
  • 40 ml delicate extra virgin olive oil;
  • 1/2 spoonful honey;
  • 1 BIO lemon
  • 160 g "strawberry and lime" Alpe Pragas' fruit-preserve.

Dissolve the yeast in a tablespoon of warm milk with a pinch of sugar: wait for bubbles to form on the surface.

Collect the two flours in a bowl and pour the yeast, the lightly beaten egg with the rest of the warm milk and grated lemon zest and sugar in the center.

Knead the ingredients and, when the dough is homogeneous and smooth, add the oil and incorporate it while continuing to knead; form a smooth ball, put it in a large bowl greased with a little oil, cover with plastic wrap and let it rise until doubled in volume.

Once risen, take the dough and divide it into 4 portions: roll the balls of dough in your hands on the surface to smooth them well and arrange them on a plate lined with baking paper.

Squeeze them lightly with the palm of your hand and cover with a cloth. Let them rise once more until they are doubled in volume.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Brush the brioche with the yolk left lightly beaten with a spoonful of milk, and form a bowl in the center, pressing with the back of a spoon.

Fill with the fruit-preserve and complete each brioche with a few slices of apple sprinkled with a little lemon juice.

Cook them for about twenty minutes.

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Alpe Pragas Recipes