Brioche to strip with chestnut jam

I love cooking chestnuts, but more than anything I love picking them. It’s always a pleasure to leave with a basket in your arm. The path is lined all along with chestnut trees and takes us to a pretty chapel. The fall colors are magnificent and make the place magical.
When the sun is out, we take the opportunity to take some pretty pictures and bring a snack.
Happiness is in those simple moments!

It’s been a long time since I’ve baked a brioche. Yet it is a very simple and very tasty way to enjoy your brioche. Of course, I garnished it for the occasion with chestnut jam.

It’s a delight!

Brioche to strip with chestnut jam:

350g T45 flour
90g milk
50g sugar
2 eggs
2 heaped tsp dehydrated baker’s yeast

1 large pinch of salt
60g butter

1 tbsp of rum

1 small jar of chestnut jam (recipe here)

I use my Thermomix, but the recipe adapts to your favorite device!

Put in the bowl, the sugar, the milk, the yeast and the eggs.
Heat to 37°C.
Add flour, salt and rum and knead for 5 minutes.
After a minute, add the butter in pieces through the opening without stopping the kneading.

Leave to stand for 1 hour in the bowl.

Lightly flour the work surface.
Roll out the dough and roll it out into a large rectangle..
Using a spatula, spread the entire surface with chestnut jam.

Cut the rectangle into 16 squares (4×4).

Lay them one on top of the other, then place them gradually in a previously greased cake tin. To make it look prettier, place the cut sides up.

Cover with cling film and leave to rise for about 1 hour 30 minutes at room temperature.

Preheat the oven to 180°C.

Brush the brioche with milk then bake for about 25 to 30 minutes at 180°C. Check cooking with a skewer.
Turn the brioche out onto a wire rack and let cool.

To finish: what is good with the brioche to strip is that we can garnish it according to our desires of the moment. Spreads, cinnamon, jams… Everything is possible!

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