Strawberry Cream Cheese Brioche

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• In a bowl, mix the warm milk with the instant dry yeast and 1 tablespoon of sugar. Let it sit for 10 minutes to activate the yeast, which should foam slightly.

Step 2

• In the bowl of a stand mixer or in a large mixing bowl, sift the flour. Add the sugar, the room temperature egg, the sugar, and then a pinch of salt.

Step 3

• Knead the dough on a slow setting for about 10 minutes (or 15 minutes if kneading by hand).

Step 4

• Then add the soft butter in pieces and knead for about 5-10 additional minutes. The dough should be supple, smooth, and slightly sticky.

Step 5

• Cover the dough with plastic wrap and a clean towel, then let it double in volume for about 1.5 to 2 hours at room temperature.

Step 6

• Once the dough has doubled, divide it into 8 equal-sized balls. Cover and let rest for 5 minutes.

Step 7

• On a floured surface, roll out the dough balls, then create a well in the center for the filling later on.

Step 8

• Place them on baking sheets lined with parchment paper, and let rise for 30 to 45 minutes.

Step 9

• Meanwhile, mix the cream cheese, sugar, cornstarch, and vanilla bean seeds in a bowl. Cover with plastic wrap and set aside.

Step 10

• Once the dough balls have risen, make a well again using a ramekin or glass in the center, and fill each with a tablespoon of the cream cheese mixture.

Step 11

• Create a slight indentation in the middle of the cream cheese filling using the back of a spoon, then add a spoonful of strawberry jam.

Step 12

• Before baking, brush the sides of each brioche with a mixture of beaten egg and milk.

Step 13

• Bake in a preheated oven at 180°C (convection) for about 20 minutes, or until the brioches are nicely golden (this depends on your oven’s power).

Step 14

• Let the brioches cool before sprinkling with powdered sugar, and decorate with fresh strawberries and some blueberries. Enjoy!