Strawberry Brioche
Soft brioche rolls filled with strawberry jam, brushed with egg yolk and dusted with powdered sugar. Best enjoyed fresh from the oven — soft, fragrant, and the perfect companion to a cup of coffee or as a cozy breakfast treat.
Ingredients
| 250 g | all-purpose flour | |
| 30 g | sugar | |
| 1 pinch | salt | |
| 1 tsp | 5 ml | dry yeast |
| 120 ml | lukewarm milk | |
| 40 g | soft butter | |
| 1 | medium egg | |
| 150 g | strawberry jam | |
| 1 yolk + 1 tbsp milk | egg yolk + milk for brushing | |
| — | powdered sugar for dusting |
Instructions
- Sift the flour into a large bowl and make a well in the center. Add a little sugar and the yeast into the well, pour in some lukewarm milk, and let sit for 10–15 minutes until foamy.
- Add the remaining sugar, salt, milk, and egg. Mix and knead into a smooth dough. Gradually incorporate the butter in small portions, kneading for 8–10 minutes until the dough is soft and elastic.
- Cover and let rise for 1–1.5 hours, or until doubled in size.
- Roll out the dough into a rectangle about 0.5 cm (¼ inch) thick. Spread evenly with strawberry jam, leaving a small border. Roll up tightly from the long side into a log.
- Cut into slices about 4.5–5 cm (1.8–2 in) thick. Gently press each piece slightly flat with your hand and place on a baking tray lined with parchment paper.
- Cover and let rise for another 20–30 minutes on the tray.
- Preheat the oven to 180 °C / 350 °F (top/bottom heat). Just before baking, brush with the egg yolk–milk mixture. Bake for 12–15 minutes until golden brown.
- Cool on a wire rack and lightly dust with powdered sugar before serving.
Best enjoyed fresh from the oven – soft, fragrant, and the perfect companion to a cup of coffee or as a cozy breakfast treat.