Brioche with filling
We let the butter for some time outside of the refrigerator to get ambient temperature. We add the butter, sugar, egg, egg yolk, salt, essential oil and yeast to the blender bin and we mix well with the feather, adding milk slowly. We cover the dough and we leave it for half an hour to rest and expand. Next, we create rolls with a dough of about 5 points in diameter and we cut pieces of 5 points length. The pieces are round and at the end
we press them. In the middle of each piece we put the apricot jam. We close them and we put them in a buttered pan with the closure down. We bake at 180 – 200 ° C for 20 – 25 minutes. When they cool down, we sprinkle with caster sugar.