Imagine biting into a pillowy soft brioche roll, bursting with fresh strawberries and crowned with a tangy lemon glaze that transports you straight to a charming Parisian bakery. These Brioches Roulees aux Fraises et Glacage au Citron are not just a recipe—they're a culinary journey that combines the delicate art of French baking with the vibrant sweetness of summer strawberries. Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your pastry game and impress everyone at your table.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 4 cups all-purpose flour
- ½ cup sugar
- 2 ¼ tsp active dry yeast
- 1 cup milk, warmed
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 cups strawberries, sliced
- 1 cup powdered sugar for glaze
- 2 tbsp lemon juice for glaze
Instructions
- In a large mixing bowl, combine warm milk (110°F) with active dry yeast and a pinch of sugar. Let sit for 5-10 minutes until the mixture becomes foamy and activated.
- Add softened butter, remaining sugar, eggs, and half of the flour to the yeast mixture. Mix thoroughly with a wooden spoon or stand mixer until a smooth batter forms.
- Gradually incorporate remaining flour, kneading until a soft, elastic dough develops. The dough should be slightly tacky but not sticky.
- Cover the dough with a clean kitchen towel and let rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Punch down the risen dough and roll out on a floured surface into a large rectangular shape, approximately 18x12 inches.
- Spread sliced fresh strawberries evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough from the long side, creating a tight jellyroll-style log with strawberries inside.
- Cut the roll into 12 equal portions and place them in a buttered baking dish, allowing space between each roll for expansion.
- Let the rolls rise again for 30-45 minutes in a warm environment until they become puffy.
- Preheat the oven to 375°F (190°C). Bake the rolls for 22-25 minutes until golden brown and cooked through.
- While rolls are cooling, prepare the lemon glaze by whisking powdered sugar with lemon juice until smooth and slightly runny.
- Once rolls have cooled for 10 minutes, drizzle generously with the lemon glaze, allowing it to cascade down the sides.
- Serve warm and enjoy these delicate French strawberry brioche rolls with a light dusting of powdered sugar if desired.
Tips
- Temperature is Key: Ensure your milk is precisely warm (110°F) to activate the yeast correctly without killing it.
- Patience in Proofing: Allow sufficient rising time for the dough to develop rich, airy texture.
- Even Strawberry Distribution: Slice strawberries uniformly for consistent flavor in each roll.
- Soft Dough Technique: The dough should be slightly tacky but not sticky—add flour gradually.
- Glaze Application: Let rolls cool slightly before glazing to prevent the lemon icing from melting completely.
- Storage Tip: These rolls are best enjoyed fresh but can be stored in an airtight container for 2 days.
- Make-Ahead Option: Prepare dough the night before and do the second rise in the morning for fresh breakfast rolls.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 7g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
