Jubli® & Dulce de leche Brioche

Jubli® & Dulce de leche Brioche

Jubli® & Dulce de leche  Brioche

2-2¼cups all-purpose flour
1 bag (10grams) of vanilla sugar
2 tablespoons of sugar + 3 teaspoons for molding
½ tablespoon (6 grams) of dry yeast
3 tablespoons (45ml) of milk
2 whole large eggs
1 large egg separated into egg white and yolk
¼ teaspoon of salt
150 grams of butter at room temperature
350 grams Jubli® Cocos spread
350 grams Dulce de leche (from real milk)


  1. Attach the kneading hook to the mixer head.
  2. Sift 2 cups flour into the mixer bowl. Add vanilla sugar, 2 tablespoons sugar and dry yeast and mix on low speed. Add milk, 2 eggs, the egg white of the separated egg and half of the yolk. the other half is put in a bowl, add ½ tablespoon of water, and keep in the refrigerator for the glaze.
  3. Gradually increase the mixer to medium speed. Mix for 5-7 minutes for a very smooth dough. Stop occasionally and clean the sides of the bowl with a spatula. Add salt during kneading.
  4. Gradually add the butter to the dough (one teaspoon at a time). Weight until the butter is incorporated in the dough before adding the next teaspoon. Stop occasionally and clean the sides of the bowl with a spatula. Continue kneading for another 10 minutes at medium speed - the dough should be very soft and quite sticky. If it is too soft, you can add some more of the remaining flour.
  5. Transfer the dough to a lightly floured bowl. Sprinkle a little flour over the dough, cover with plastic and leave to rise for an hour.
  6. Punch in the dough to take the air out of it and return it to its original size, cover again and put in the refrigerator for 2-4 hours. During this time, the dough will increase and double its volume and become stiffer and more stable.
  7. With the remaining butter grease the inside of In a Kugelhopf Bundt Pan Cake Mold or chiffon cake pan. Use 2-3 teaspoons of sugar to coat the interior of the mold.
    Take the dough out of the refrigerator, and knead it briefly to get the air out. Divide the dough into 4 equal parts. Roll out each portion on a well-floured surface to a leaf measuring 25x30 cm. Brush the scrambled yolk on one of the edges of the dough.
    Spread on the remaining leaf area a quarter of the Jubli® quarter of the Dulce de leche.
  8. Roll each piece into a tight scroll – starting from the farthest side from the yolk side and rolling towards the yolk side. Cut the first scroll into 4 equal parts and lay them on the bottom of the mold. stretch the second scroll a little, and cut it into six parts and place them as a second layer over the first scroll. The remaining two rolls stretch, cutting each into 8 parts and arranging them in the third and fourth layers. You can brush a joke between the third and fourth there and on top of the fourth layer.
    Cover the mold with plastic let it rise for 45-60 minutes.

Preheat the oven to medium heat (355 degrees in a lower-heat scheme).
Brush the top rolls of dough again with the scrambled egg yolk. Bake in the middle rack of the oven for 45-40 minutes, until the cake becomes nice and brown. Allow the cake to cool almost completely before extracting it from the mold.