You’ll be seeing lotsa bread baking on this blog now that we’re into the summer season. I find it quite compelling to try out some new bread recipe whenever I wake up to a warm & bright sunday morning.  

Summer makes bread proving pretty effortless. Knead your dough well, leave it out in a sunny spot and lie down for your afternoon nap. Your dough should have risen nicely within 30 minutes – plenty of time for yeast colonies to multiply and release millions of CO2 bubbles that get dispersd to create the typical light & airy texture of yeast breads.

My initial plan was to make brioches au chocolat but I eventually went along with the original recipe from Cuisinez Pour Vos Amis and used confiture/jam – half raspberry & half apricot – to fill my muffin sized brioches. Other suggestions would be orange marmalade, chocolate spread, chestnut paste, peanut butter or even homemade fruit compote. Feel free to experiment with your favourite filling 🙂




120 ml lukewarm milk

3 eggs, room temperature

50g unsalted butter

50g granulated sugar

450g all purpose flour

10g instant yeast

12 tsp jam/marmelade

Milk, for glazing



  • Place milk and butter in a small saucepan over low heat until butter melts. Remove from heat and set aside. Allow to cool until lukewarm [warm to touch].
  • In the bowl of your food processor fitted with a dough hook, combine flour, sugar and instant yeast.


  • Add eggs and butter-milk mixture and knead for 10 minutes.
  • Cover bowl with plastic wrap and leave to prove for 1 hour or until doubled in volume in a warm place.
  • After it has risen, dump dough back on a floured counter.
  • Roll out into a large rectangle and divide into 12 parts.


  • Place 1 heaping tsp jam or marmalade on each portion and pinch edges together to enclose filling tightly. 
  • Plop each dough ball in the cups of a lightly greased regular sized muffin pan or a brioche pan, if you have one.


  • Cover with a damp cloth and leave to prove for another 1 hour. After 2nd proving, brush with milk glaze.
  • Bake at 350 oF in a preheated oven for 10-15 minutes or until golden. Cool to room temperature on a wire rack.