Strawberry Brioche with Pearl Sugar

Strawberry Brioche Bread with Pearl Sugar
Strawberry Brioche with Pearl Sugar

Sticky-sweet strawberry filling is smeared, rolled, and twisted into a buttery brioche dough, and a final sprinkling of pearl sugar offers an element of elegant crunch. Get more recipes like this in our new Bread Special Issue.

5.0 from 2 reviews
Strawberry Brioche with Pearl Sugar
 
Makes 1 (9x5-inch) loaf
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons (4 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt
  • 4 large eggs (200 grams)
  • ½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 lemon (99 grams), zested
  • 1 large egg white (30 grams)
  • 1 tablespoon (15 grams) water
  • Strawberry Jam Filling (recipe below)
  • Pearl sugar, for sprinkling
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, yeast, and salt. Stir in eggs. With mixer on low speed, gradually add warm milk, beating until dough comes together. Increase mixer speed to medium-high, and beat for 6 to 8 minutes. Test dough using the windowpane test (see Pro Tip). If dough is not ready, beat 1 minute more, and test again.
  2. Switch to the dough hook attachment. With mixer on medium-high speed, add butter in three pieces, letting each incorporate before adding the next. Beat until a smooth and elastic dough forms and pulls away from sides of bowl. Add zest, and beat until combined.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover surface of dough with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
  4. Refrigerate dough for 30 minutes. (Alternatively, dough can be made 1 day in advance, and the entire rise may take place in the refrigerator overnight. Remove dough from refrigerator and let come to room temperature before proceeding.)
  5. Spray a 9x5-inch loaf pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
  6. In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water.
  7. On a heavily floured surface, roll dough into 16x12-inch rectangle. Brush edges of dough with egg wash. Spread Strawberry Jam Filling onto dough, leaving a 1-inch border on all sides. Starting with one short side, roll up dough, jelly roll style, and pinch seam to seal. Using a bench scraper, cut roll in half lengthwise. Carefully twist dough pieces tightly around each other, pinching ends to seal. Place in prepared pan, cut sides up. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 minutes to 1 hour.
  8. Preheat oven to 350°F (180°C).
  9. Brush top of loaf with egg wash, and sprinkle with pearl sugar.
  10. Bake for 20 minutes. Cover with foil, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), 40 to 45 minutes more. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

5.0 from 2 reviews
Strawberry Jam Filling
 
Makes 1 cup
Ingredients
  • 1 cup (320 grams) strawberry preserves
  • 2 tablespoons (16 grams) cornstarch
  • 2 tablespoons (30 grams) fresh lemon juice
Instructions
  1. In a small saucepan, cook preserves, cornstarch, and lemon juice over medium heat until slightly thickened, about 5 minutes. Once cooled, refrigerate for 30 minutes before using.

PRO TIP

Test the dough for proper gluten development using the windowpane test. Pinch off (make sure you don’t tear the dough) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a “windowpane.” If the dough tears, it’s not quite ready.

2 COMMENTS

  1. This was my first time making a brioche and it turned out well. The addition of the strawberry preserves makes it a great breakfast bread. Thanks for sharing!

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