1100 g of all purpose flour
20 g of yeast
15 g of salt
200 g of sugar
200 g of Emborg Butter, unsalted
200 g of Emborg Full Cream Milk
6 egg yolk
300 ml water
200 g of Ube Jam
200 g of Emborg butter, unsalted
100 g of sugar
400 g of Emborg Edam Cheese, grated
Preheat the oven to 190ºC (375ºF).
Grease the tray and set aside.
Mix all dry ingredients.
Add liquid and knead at low speed.
Add eggs then the butter last. Knead the dough at medium speed until dough becomes smooth and elastic.
Bulk fermentation: 60 minutes in warm proofer, punch down after 15 minutes.
Scaling, rounding: 50g
Shaping: roll then coil and put in a brioche tin.
Final rising: 40 to 60 minutes or until the dough double its size.
Brush with egg wash before baking.
Baking time: approximately 10-12 minutes until lightly brown.
Cool before assembling.