strawberry brioche rolls.
note: the following brioche dough recipe (steps 1-5) is claire saffitz’s recipe, featured in her book dessert person - it is paraphrased from pages 352-354 of dessert person. this makes about 6 strawberry brioche rolls. for a video tutorial on the brioche dough, reference claire saffitz’s youtube video: claire saffitz makes jelly donuts | dessert person
ingredients
brioche dough - source: dessert person by claire saffitz (pg 352-354)
2 tbsps whole milk (29g)
1/2 tsp active dry yeast
2 cups all-purpose flour (260g), plus more for surface & dusting
2 tbsps granulated sugar (25g)
1 tsp kosher salt
3 large eggs, room temperature
1 stick (1/2 cup) unsalted butter (114g), room temperature
roasted strawberries
about 1 lb of strawberries (2 cups, 450g), cut
5 tbsps granulated sugar
1/2 tsp vanilla extract (adjust to taste)
2 tsps corn starch
lemon juice
1 large egg, beaten for egg wash
extra unsalted butter to grease pan
cream cheese frosting
4oz cream cheese, room temperature
1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 tsp vanilla extract
pinch of salt
1 1/2 cups powdered sugar
optional garnish
strawberries
tools
small bowl (for milk & yeast)
whisk
stand mixer with dough hook
large bowl (for brioche dough)
plastic wrap
medium bowl (for strawberries)
rolling pin
muffin tray, baking pan, other baking vessel
spoon or butter knife
serrated knife
pastry brush
hand mixer or wooden spatula
mesh sieve
steps
make the brioche dough - source: dessert person by claire saffitz (pg 352-354)
1. heat milk in the microwave for about 15-20 seconds, until it’s lukewarm but not hot (about 105F). whisk in yeast to dissolve. let sit until mixture is foamy (about 5 minutes)
2. in the bowl of a stand mixer, combine flour, sugar, & salt. make a well in the center of flour mixture and pour in yeast mixture, followed by eggs
3. with dough hook, mix on low speed until a shaggy dough forms (about 1 minute). increase speed to medium and mix until a dough comes together around the hook. continue to mix, scraping dough from the hook occasionally, until dough is very supple, soft, and cleanly pulls away from the sides of the bowl. add an additional tablespoon or two of flour if dough continues to stick to the sides (about 8-10 minutes)
4. with the mixer still on medium, add butter, one piece at a time, allowing each piece to fully incorporate into dough before adding the next. this can take up to 15 minutes
5. gather dough, which at this point will be extremely soft and supple, into a ball and lightly flour it all over. place dough inside a large bowl. cover with plastic wrap and let sit at room temperature until it has doubled in size (about 1- 1.5 hours). then place bowl in the fridge and chill for at least 8 hours and up to 24 hours. i suggest making this dough the night before
make the roasted strawberries
6. meanwhile, combine washed and cut strawberries with 2 tbsps of granulated sugar, vanilla extract (optional), and some lemon juice in a medium bowl. let sit for 10 minutes. pour strawberries to a parchment lined baking sheet and bake for 30 minutes at 350F in oven
7. once roasted, place strawberries and juices into the same bowl and add in remaining 3 tbsps of granulated sugar and 2 tsps of corn starch, stir well. you can use a fork to break strawberries down. add roasted strawberries to a small pot and simmer on medium low heat for no more than 10 minutes, it should thicken
assemble the rolls and bake
8. when you are ready to bake, take out brioche dough from the fridge and let sit in room temperature for 5-10 minutes until it is slightly soft to roll out. make sure dough is cold and somewhat stiff so that it’s easier to roll
9. grease your pan(s) with extra butter. i like to use a muffin tin for individual brioche rolls
10. roll out brioche dough to a rough rectangle (about 10x8”) on a piece of parchment paper. place dough on a baking sheet and chill for 5-10 minutes until dough is cold
11. spread roasted strawberries over rolled out brioche dough. don’t spread too much or strawberries will seep out once you roll dough
12. begin to roll from the long side. pinch dough together at the end. note: this may be messy!
13. with a serrated knife, cut dough into 1” thick slices. it will be slightly hard to cut, but the cuts don’t have to pretty or perfect
14. place rolls into greased pan(s), then let rolls sit in room temperature so they can double in size (about 30 minutes)
15. once ready to bake, gently brush rolls with egg wash
16. bake for 20 minutes at 350F in the oven. let cool before topping with cream cheese frosting
make the cream cheese frosting
17. combine softened cream cheese, butter, salt, & vanilla extract with a hand mixer or wooden spatula until light and fluffy. once smooth, sift in the powdered sugar and mix until well combined. cream cheese frosting should be smooth
final touches
18. once rolls are cool, top with cream cheese frosting and strawberries (optional)
19. enjoy!
video(s)
@_yu.jung strawberry brioche rolls 🍓🍥 #brioche #briochebread #briochebun #strawberry #homebaking #baking #homecafe #aesthetic #foryou #fyp #summerrecipe ♬ original sound - kit connor’s biggest fan 💟💟
