Brioche dough (recipe from the Duchess cookbook), makes 2, freeze one
- 13 g (1 Tbsp) fresh yeast, crumbled (or 6.5 g dried yeast)
- 30 g (2 Tbsp) whole milk, warmed (I also use half & half cream when I have it)
- 250 g ( 1 1/2 cups + 1 Tbsp) all-purpose flour
- 30 g (2 Tbsp) caster sugar
- 1 tsp salt
- 3 large eggs, organic, free range
- 145 g (2/3 cup) unsalted organic butter, cubed, at room temperature (but not too warm)
Strawberry Rhubarb Filling
- 1 cup organic strawberries, diced
- 1/2 cup organic rhubarb, diced
- 1 Tbsp raw cane or turbinado sugar
- 1/2 tsp cornstarch
- dash of salt
- splash of lemon juice
Cinnamon Sugar Mixture
- 1/4 cup raw cane sugar
- 1/2 tsp organic cinnamon
- 3 Tbsp melted unsalted organic butter
Cream Cheese Icing
- 1 cup powdered (icing) sugar, sifted
- 1/8 cup organic milk
- 1/4 tsp pure vanilla extract
- 2 oz cream cheese, room temperature
- Heat up the milk in a small bowl, in the microwave for a few seconds (10-15). The right temperature of the milk should be between 26°C and 32°C to activate the yeast. Stir the crumbled yeast into the warm milk until dissolved.
- In the bowl of a stand mixer add the flour, sugar, salt, and mix on low speed. Add the eggs, one at a time, the dissolved yeast and keep mixing on low until all the ingredients are well combined. Stop the mixer once to scrape down the sides.
- Still on low speed, gradually add the butter, a few cubes at a time. Once all the butter has been added, turn the mixer up to medium speed and continue mixing until the dough is smooth and shiny and has pulled away from the sides of the bowl. This should take 15-25 minutes, no less.
- Gently, shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature for 1 hour, or until doubled in size.
- Punch down the dough, cover again, and refrigerate overnight.
- Remove the dough from the refrigerator and transfer it to a lightly floured surface. Punch it down a second time and shape it into a rectangle. At this point, the dough is ready to use, but it can also be wrapped in plastic wrap lightly sprayed with oil and stored in the refrigerator for up to two days or in the freezer for up to one week. I cut mine in half, used half and put the other half in the freezer.
- Butter a round (or square) 8-inch baking dish. Set aside.
Strawberry Rhubarb Filling
Add all ingredients into a saucepan over medium heat. Let simmer, stirring often, until mixture has thickened. Let cool completely before using.
Mix ingredients together in a small bowl and set aside.
- Sift the powdered sugar in the bowl of a stand mixer, then add the other ingredients. Whip until creamy and smooth.
Making the Cinnamon Brioche Rolls
- Lay dough out on a lightly floured surface. Roll into a 16×9 inch rectangle shape. Sprinkle evenly with cinnamon sugar mixture.
- Spread the strawberry rhubarb filling evenly over the cinnamon sugar mixture. Roll dough up tightly and carefully (it can get messy with the filling, no worries).
- Using a bread knife cut 9 roll slices. Place rolls in a buttered 8-inch round pan and set aside to rise again, about 1 hour.
- Preheat the oven to 350° F.
- Bake for 25-30 minutes, until the brioche rolls are golden brown and cooked through the center.
- Take out of the oven and let cool on a rack. When rolls have slightly cooled, spread icing on top and enjoy!
Store in the refrigerator to keep fresh and warm up in the oven before serving.
The Prep Time includes the 1 hour resting time for the rolls to rise again before baking but does not include the making of the dough and the resting time in the refrigerator overnight.
Divide the brioche dough in half and freeze for up to one week. I used the other half of the dough to make these. If you use frozen brioche dough, let it defrost in the fridge overnight and start from there.