- In the bowl of a mixer or a simple bowl, put the warm milk with dry yeast. Leave for 5 minutes: if it bubbles, it is good, otherwise, it is dead and there is no point in using it.
- Then add the flour on top, the yogurt, sugar, salt, and vegetable oil, and knead until the dough has a smooth appearance and comes off your bowl / bowl (usually about ten minutes).
- Let it rise, preferably in a warm place, covering with a kitchen towel, until the dough doubles in size. Then expel the air from the dough by crushing it.
- To facilitate, you can cool the brioche to cook it afterwards.
- Make the cream: boil the milk with the cardamom pods to infuse it, then leave to cool and filter.
- Add the remaining ingredients except the fat, mixing well to dilute the starch, and put to heat, whisking gently until the mixture thickens and the whisk leaves traces.
- Then add the margarine and whisk to incorporate. Leave to cool (preferably in the fridge).
- Roll out the dough into a large rectangle, then spread the cardamom cream on top. Rinse and cut the strawberries into small pieces, or add the jam. Roll to get a long sausage, tightening it well.
- Cut 9 identical rolls, then arrange them in the dish without tightening too much. Let it grow for about an hour and a half, until the rolls are puffed up.
- Bake at 180 ° C for about 40 minutes, until the brioche is golden brown. Stitch in the center to control doneness.
If you wish, you can garnish with royal icing, mixing icing sugar and a little water.
Likewise, you can make the brioche shiny by applying syrup (such as cane sugar syrup or even a mixture of water and boiled sugar) with a brush after taking it out of the oven.