Print

Pull-Apart Strawberry Cream Brioche

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A nostalgic Pull-Apart Strawberry Cream Brioche that transforms simple ingredients into a warm, fluffy treat perfect for breakfast or brunch.

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

  1. 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.
  2. Whisk together the flour, remaining sugar, and salt in a large bowl.
  3. Add the yeast mixture, softened butter, and one egg to the dry ingredients. Knead until the dough is smooth and elastic, about 5 minutes.
  4. Cover your dough with a clean kitchen towel and let it rise in a warm place for 1 hour.
  5. Roll out the dough on a floured surface and cut it into smaller pieces.
  6. Layer the cut pieces of dough in a greased bundt pan, filling the gaps with the strawberry cream.
  7. Cover the bundt pan again and let the assembled dough rise for another 30 minutes.
  8. Preheat your oven to 350°F (175°C). Bake the brioche for 25-30 minutes or until golden brown.
  9. 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

Find it online: https://www.doughgirlbylea.com/pull-apart-strawberry-cream-brioche/

Scroll to Top