Recipe Rhubarb Swirl Bread - Brioche

I love making swirled loaves with jam; it's a great way to use up leftover homemade jars or enjoy a pop of fruit in the dead of winter. This shaping technique is surprisingly simple, but yields a truly elegant result: Start by rolling the bread like cinnamon rolls, cut it in half to expose the layers, then twist the pieces together.

INGRÉDIENTS

• 2 pounds sweet pastry ( https://food52.com/recipes... )
• 1 cup rhubarb jam
• Egg wash, if needed

PRÉPARATION

1. In a small saucepan, heat the milk and water over medium heat. Heat the mixture until it reaches about 38-40°C.
2. In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, and sugar for 30 seconds. Add the salt and mix for another 10 seconds.
3. Add the milk/water mixture to the mixer, along with the butter and egg. Mix on low speed for 3 minutes. Increase the speed to medium and mix for another 3 minutes. The dough should be smooth and not too sticky.
4. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 1.5 hours.
5. Divide the dough and shape it into the desired shape. Let it rise until almost doubled in size before baking. You can prepare it the day before and refrigerate overnight. Let the dough come to room temperature before shaping, or shape it cold, but allow extra rising time. (It will eventually over-rise, even in the refrigerator, so prepare it at most the day before.) Grease a 9 x 5-inch loaf pan with nonstick spray. On a lightly floured work surface, roll out the dough into a rectangle about 1/2 inch thick (12 x 45 cm). Use a bench knife or offset spatula to even the edges of the dough. Spoon the jam over the entire surface and spread it in an even layer, all the way to the edges. Starting at a long end, begin rolling the dough into a tight spiral. Use your thumbs to peel it off the work surface and your fingers to hold the roll tight as you work. Use a sharp table knife or chef's knife to cut the roll in half lengthwise (as if cutting a tube in half), exposing the swirled layers of dough and jam (if the dough is too soft, you can refrigerate it until firm again before cutting). Form a large X with the two cut pieces of dough. Start by working on top of the X, twisting the two pieces of dough together. Keep the cut sides up to expose the layers of dough and jam. Pull tightly, as this will significantly shorten the length of the roll! Continue twisting the pieces underneath, where the X is formed, in the same way. Tuck in both ends slightly and transfer the formed loaf to the prepared pan (you may need to squash it slightly to make it fit, but that's okay).
6. Cover the surface of the dough with oiled plastic wrap and let rise until almost doubled in size, 45 minutes to 1 hour. Near the end of the rising time, preheat the oven to 350°F (175°C).
7. Brush the surface of the loaf with egg wash and bake until evenly golden, about 35 to 45 minutes (the core temperature should be about 185°F (85°C). Let cool for 15 minutes in the pan, then turn the loaf out onto a wire rack to cool completely.