Magic White braided bread with raspberry jam and pistachio nuts
for 1 loaf of brioche bread
- 500 g Mix for Magic White
- 40 g granulated sugar
- 2 sachets of vanilla sugar
- 2 g dry yeast
- 200 ml tempered or lukewarm milk
- 80 g butter
- 1 tsp vanilla flavour
- 2 eggs
- Baking tin
- When working your dough, always sprinkle flour over the work surface/rolling pin/dough.
Tip: make an easy version with 500 g Mix and 330 ml water
for the filling
- 3 tbsp raspberry jam
- 2 tbsp ground pistachios
- a handful of fresh raspberries
make the braided bread
Combine the mix with the granulated sugar and vanilla sugar in a mixing bowl. Dissolve the yeast in the milk. Add the milk to the flour.
Finally, add the butter, the vanilla flavour, and the eggs.
Knead for 20 minutes by hand or 10 minutes in a bread machine until you have a smooth dough.
Cover with a tea towel. Leave to rise at room temperature for 40 minutes.
Press flat and form a rectangle about 2 cm thick.
Garnish the rectangle with the raspberry jam, ground pistachios and fresh raspberries.
Roll the dough into a sausage shape. Split the dough down the middle but leave the end of the loaf uncut.
Braid the brioche. Place the loaf in a buttered baking tin. Cover and leave to rise at room temperature for 40 minutes.
Bake the brioche for 30 minutes in an oven preheated to 180°C. Allow to cool and garnish with fresh raspberries and pistachios.2