Strawberry-Almond Brioche

Brioche is technically a French pastry (although I tend to use it in my repertoire as a rich yeast bread). Its high egg and butter content gives the pastry a flaky crust and tender crumb and although it is excellent when served plain, I also like to change the flavor of the dough with the seasons. For spring, I chose a strawberry-almond brioche. Strawberries can be a tricky ingredient to bake with because their high water content will wreak havoc in doughs and their elusive floral, winy flavor can be difficult to capture in ice creams and creamy desserts. For this brioche, I use dried strawberries, which are expensive. I’ve never seen them for less than $10 a pound so you can buy fresh strawberries and dry them yourself (which takes a couple hours in a dehydrator) or suck up the cost and save some time. Either way, don’t be tempted to work fresh strawberries into this (or any) dough; their flavor will not be intense enough and their texture will be obliterated once they hit the mixer.

Strawberry Almond Brioche
Yield: 5 dozen 3-ounce rolls

Dough
2 lb.  levain
10 oz. eggs
7 oz. egg yolks
1 oz. instant yeast
2 lb. 8 oz. bread flour
12 oz. granulated sugar
1.25 oz. salt
2 # unsalted butter, softened

Mix-Ins
1 lb. 8oz dried strawberries moistened with 12 oz. elderflower syrup overnight
1 lb. almond paste (not marzipan), cut into pea sized pieces and chilled

Combine all ingredients, except butter, in mixing bowl and mix on low speed for 2 minutes until a dough forms. The dough will be stiff and look dry.  Portion the butter into large cubs and add the butter gradually, mixing on medium speed, and taking care to incorporate each piece of butter before making the next addition. When the gluten is well-developed and the dough looks smooth and satiny, add the strawberries and almond paste and mix on low speed just until the additions are incorporated. Place the dough in an oiled bowl and ferment at room temperature for two hours. Chill dough until firm to make it easier to handle. Portion dough into 2 ½ ounce pieces and proof in muffin tins or paper baking molds until dough has doubled in size. While the dough is proofing, preheat the oven to 350F. Brush the risen dough with egg wash and top with coarse sugar. (I also like to indent the center and fill with roasted strawberries for a jam-filled effect.) Bake at 350F until deep golden brown, about 20 minutes. Cool slightly before unmolding onto a wire rack. This bread is best served the same day that it’s baked or toasted the next day.

NOTES:

The dough can be frozen (for up to two weeks) once portioned. The frozen dough can be place in oiled molds and left in a cool place to thaw and rise overnight and baked fresh in the morning.