Pull-Apart Strawberry Cream Brioche
A nostalgic Pull-Apart Strawberry Cream Brioche that transforms simple ingredients into a warm, fluffy treat perfect for breakfast or brunch.
- Prep Time: 75 minutes
- Cook Time: 30 minutes
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 egg
- 1 cup strawberry cream (strawberries blended with cream and sugar)
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Activate the yeast by combining it with warm milk and a bit of sugar. Allow this mixture to sit for 5 minutes, or until it becomes bubbly and fragrant.
- Whisk together the flour, remaining sugar, and salt in a large bowl.
- Add the yeast mixture, softened butter, and one egg to the dry ingredients. Knead until the dough is smooth and elastic, about 5 minutes.
- Cover your dough with a clean kitchen towel and let it rise in a warm place for 1 hour.
- Roll out the dough on a floured surface and cut it into smaller pieces.
- Layer the cut pieces of dough in a greased bundt pan, filling the gaps with the strawberry cream.
- Cover the bundt pan again and let the assembled dough rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the brioche for 25-30 minutes or until golden brown.
- Brush the top with egg wash for a glossy finish and dust with powdered sugar before serving.
Notes
For the best rise, ensure your yeast is fresh and knead on a well-floured surface to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/pull-apart-strawberry-cream-brioche/