Berry Tart n' Brioche Pineapple bun

the wild n' reckless brioche version of the pineapple bread. Complete with all the wild colors and jammy yumminess of its festive namesake.

What happens when you combine a jam tart, brioche, and pineapple bun? This wonderful creation of a buttery, delicate jam tart with whorls of jam spiriling enticingly through a fluffy brioche bun. And to top it off, there are two layers of pineapple bun topping- one chocolate and one berry-infused. It's layers upon layers of textures and flavors of sweet and tart and something more that harmonize seamlessly with each other. How's that for fusion bread?

Servings: 20 buns

Ingredients

Brioche Dough

1 cup all-purpose flour 1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast 1/2 cup milk, lukewarm

FOR THE DOUGH 6 large eggs, room temperature 3 cups all-purpose flour 1/2 cups granulated sugar 2 tsp. kosher salt 1 cup (2 sticks) butter, softened

Recipe from Delish: https://www.delish.com/cooking/recipe-ideas/a28848483/brioche-bread-recipe/

Chocolate outer layer

2 cups (250g) flour

1 1/2 tbs (20g) sugar

1/2 tsp (2g) salt

5 tbs (70g) butter

1/4 cups (85g) water

1/2 tbs (8g) dark cocoa powder

Pineapple bun base + topping

1/4 cup (60g) butter

1/3 cup (80g) sugar

2 (50g) egg yolks

100g flour

2 drops raspberry flavoring

Tart

1/3 cup (80g) butter

2 tbs (25g) sugar

1/2 tsp (1.5g) salt

1 cup (120g) AP flour

1 tbs (6g almond flour)

1/3 (10g) egg

1/2 cup jam

Steps

1. Dough: Make sponge by combining flour, yeast, and warm milk. Cover and rest for 45min. Add in the rest of the ingredients but the butter, and knead until smooth. Then add cold butter and knead until windowpane status is reached. (15min)

2. Rest for an hour (28C/75% humidity or 38C/85% humidity). Then roll out dough into a large rectangle around 16in x 24 in, pressing out the air bubbles.

3. Roll into a log, divide into 12 pieces, and roll each piece out into a rectangle. Spread a spoonful of jam acroos the surface, not reaching the edges, and roll the dough up like a cinnamon roll. Pinch the ends shut then pull the closed ends towards the bottom of the dough, sealing any openings. Let it rest for another hour or keep in fridge overnight.

4. Tart dough: mix all ingredients just until it comes together and chill for 1 hr. Weigh down in molds, and bake (25g piece) in cupcake sized tins at 180C for 12min

5. Chocolate dough: Mix all ingredients together into a dough and knead until smooth and soft, then put in the fridge for 15min. Split into 12g pieces (12 pieces).

6. Prepare pineapple bread topping by mixing all ingredients together and split into 25g pieces (12 pieces)

7. Wrap bread dough in pineapple tart topping, then chocolate dough.

8. Roll the pineapple topping into a thin circular shape. Lay over the top of each dough round.

9. Roll chocolate dough into ovals around the size of your palm. Make diagonal cuts alternating directions (right to left, left to right) down the dough, 4 columns of cuts total. Stretch out and wrap around the dough so that it forms a wide strip across the top. Pinch together at the bottoms of the bread dough.

10. Spread a thin layer of jam (1-2 tbs) across the bottom of the tart base.

11. Place each dough inside the tart mold. Rest for 30min.

12. Bake at 185C (356) for15-20 min

13. Dust with powdered sugar (optional)

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