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Strawberry and cardamom rolled brioche

roules-fraise-cardamome-2 - Copie - Peugeot Saveurs
  • Preparation time: 30 minutes
  • Leavening time: 2 hours
  • Cooking: 35 minutes

Ingredients for one square Appolia dish 28cm :

For the brioche:

  • 350 g of wheat flour t45 or 55
  • 6 g of dry baker’s yeast
  • 170 g of milk
  • 75 g of yogurt
  • 70 g of powdered sugar
  • ½ tsp. to c. fine salt
  • 70 g of vegetable oil

For the cardamom cream :

  • 300 ml of milk
  • 25 g of cornstarch
  • 30 g of sugar
  • 35 g of margarine or butter
  • 4 cardamom pods
  • 150 g of strawberry jam or 250 g of fresh strawberries

Cooking:

  • 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.