Brioche Bread with Apple & Berry Jam

Brioche Bread with Apple & Berry Jam

  • Makes8 servings
  • Prep Time40 min
  • Cook Time40 min
  • Total Time1 hr 20 min
  • Calories272
  • Made withSplenda Granulated Sweetener


    For the brioche

    • 300 g strong flour
    • 2 teaspoons easy blend yeast
    • 75 g unsalted butter
    • 75 ml skimmed milk
    • 2 eggs
    • 3 tablespoons SPLENDA® Granulated

    For the conserve

    • 4 eating apples, peeled and diced
    • 350 g fruits of the forest
    • Juice of a lemon
    • 3 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy272 kcal348.72%
    • Total Fat10.00 g12.82%
    • of which saturates5.00 g1.82%
    • Total Carbohydrate40.0 g14.55%
    • of which sugars11.50 g4.18%
    • Salt0.00 g0%



    Base line a 900 g loaf tin. Place the flour, yeast and the Splenda Granulated in a bowl and stir together.


    Gently melt the butter then pour in the milk. Warm until it is tepid. Whisk the eggs and reserve about a tablespoon of it. Stir the rest of the egg in to the milk. Stir this mixture into the flour until you have a lovely, soft dough. Knead on a lightly floured surface for 4-5 minutes.


    Shape the dough in to a log the length of the tin then lay it in. Place in a warm place for around an hour until it has at least doubled in size.


    Preheat the oven to 180°C. Brush the brioche with the reserved egg then bake for 25-30 minutes until golden. The loaf should sound hollow when tapped.


    For the conserve, place the apples into a pan with the lemon juice and 2 tablespoons of water. Cover and cook for around 10 minutes until the apple is starting to break up. Help it along by crushing it with the spoon!


    Stir the fruits through the apple and cook for a further minute or so. Add the Splenda Granulated mixing it in well then leave to cool.


    Slice the brioche and serve with the conserve. The brioche is lovely toasted too!

    Made with

    Splenda Granulated Sweetener

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