Description

These Decadent Strawberry Brioches with Orange Almond Cream Bliss offer a luxurious and flavorful treat combining soft, fluffy brioche dough with a luscious orange almond cream filling and fresh strawberries. Perfect for a special breakfast or elegant dessert, this recipe balances sweet, tangy, and nutty flavors with a tender crumb that melts in your mouth.

Ingredients

Scale

Brioche Dough

4 cups All-purpose flour (or gluten-free flour with adjustments)
1 cup Milk (or non-dairy milk for a vegan version)
3 large Eggs (no substitutes recommended)
1/2 cup Sugar (or brown sugar for deeper flavor)
1/2 cup Butter (or margarine for dairy-free version)
2 tablespoons Instant yeast (for fluffiness)
1 tablespoon Salt (do not skip this ingredient)

Strawberry Filling

2 cups Fresh strawberries (can replace with other berries or rhubarb)
1/4 cup Sugar (adjust according to berry sweetness)
1/4 teaspoon Salt (for maceration)
1 tablespoon Orange zest (fresh zest offers the best flavor)

Orange Almond Cream

1 bean Vanilla bean (or vanilla extract as an alternative)
1 cup Almond flour
1/2 cup Butter
1/3 cup Sugar
1 large Egg

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Instructions

Prepare the Brioche Dough: In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Warm the milk slightly and add it to the dry ingredients along with the eggs. Mix until a sticky dough forms, then gradually incorporate softened butter until the dough is smooth and elastic. Cover and let it rise in a warm place until doubled in size, about 1 to 2 hours.
Macerate the Strawberries: While the dough rises, chop the fresh strawberries and toss them with sugar, salt, and orange zest in a separate bowl. Allow them to macerate for at least 20 minutes, which will draw out their juices and enhance their flavor.
Make the Orange Almond Cream: Split the vanilla bean and scrape the seeds into a mixing bowl. Combine almond flour, softened butter, sugar, egg, and vanilla seeds, mixing until smooth and creamy. Set aside the almond cream for assembly.
Shape the Brioches: Once the dough has risen, punch it down gently. Divide into 12 equal portions. Flatten each piece, spread a spoonful of the orange almond cream in the center, add some macerated strawberries, then fold and seal the dough around the filling to form a tight ball.
Second Rise: Place the filled dough balls on a lined baking tray with some space between each. Cover loosely with a clean towel and let rise for another 30 to 45 minutes until puffy.
Bake the Brioches: Preheat the oven to 375°F (190°C). Brush the brioche tops lightly with egg wash for a shiny finish. Bake for 20-25 minutes until golden brown and cooked through. Remove from oven and let cool slightly before serving.
Serve and Enjoy: These brioches are delightful warm or at room temperature. They pair wonderfully with a cup of tea or coffee for a luxurious breakfast or dessert treat.

Notes

You can substitute gluten-free flour with proper adjustments in liquid ingredients for a gluten-free version.
For a vegan adaptation, replace eggs with flax eggs and use non-dairy milk and margarine.
Adjust sugar in the strawberry maceration depending on the sweetness of your berries.
Orange zest enhances the aromatic profile; fresh is best but dried zest can be used in a pinch.
Ensure butter is softened for easier incorporation into the dough and almond cream.
Let the dough rise adequately for fluffy, airy brioches.
Egg wash gives the brioche a beautiful golden crust, but it can be skipped for vegan preferences.