Persimmon Jam Swirl Cube Bread

For the filling, peel the persimmons, press through a sieve and simmer with the lemon juice into a jam.

Mix the flour, salt and yeast, then knead in the egg, grapeseed oil and lukewarm milk. (Keep liquids under 60°C so the yeast doesn't die.)

Let the dough rise at room temperature for 1–2 hours, divide into three and proof for another 15 minutes.

Divide into eight 60 g pieces and roll each thin like pizza dough.

Spread persimmon jam on a sheet, top with another, and repeat, finishing with an unjammed sheet. Place in a lightly oiled cube bread tin.

Bake in an oven preheated to 180°C for about 40 minutes. If the top browns too fast, cover with parchment and bake until cooked through.