Description

Indulge in these decadent strawberry brioches topped with a luscious orange almond cream. Soft, fluffy brioche buns are filled with fresh strawberries macerated in sugar and orange zest, then crowned with a rich almond cream infused with vanilla bean and orange essence. Perfect for brunch or a special dessert, this recipe offers a delightful harmony of fruity, creamy, and buttery flavors in every bite.

Ingredients

Scale

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 Dough: In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Warm the milk slightly until lukewarm, then add to the dry ingredients along with three large eggs and softened butter. Knead the mixture until a smooth, elastic dough forms. Cover the bowl and let the dough rise in a warm place for about 1 to 1.5 hours until it doubles in size.
Macerate Strawberries: While the dough rises, wash and hull the strawberries. Cut them into small pieces and mix with sugar, salt, and fresh orange zest. Set aside to macerate, allowing the strawberries to release their juices and develop flavor for about 30 minutes.
Make the Orange Almond Cream: Split the vanilla bean and scrape the seeds into a bowl. In another mixing bowl, cream together softened butter and sugar until fluffy. Add the egg and vanilla seeds, mixing well. Incorporate the almond flour and a tablespoon of orange zest into the mixture, stirring until fully combined.
Assemble the Brioches: Once the dough has risen, punch it down and divide it into 12 equal portions. Flatten each portion slightly and add a spoonful of macerated strawberries in the center. Top with a dollop of orange almond cream. Fold the dough around the filling to form a bun, sealing the edges well.
Second Rise: Arrange the filled buns on a baking sheet lined with parchment paper, spaced evenly apart. Cover and let them rise for another 30 minutes to 45 minutes until puffed up.
Bake: Preheat the oven to 350°F (175°C). Brush the tops of the brioche buns with a beaten egg for a glossy finish. Bake in the oven for 25 minutes or until golden brown and cooked through.
Cool and Serve: Remove the brioches from the oven and allow them to cool slightly on a wire rack before serving. The brioche is best enjoyed fresh and warm to savor the full richness of the orange almond cream and juicy strawberries.

Notes

Use all-purpose flour or a gluten-free blend suitable for yeast doughs if a gluten-free version is desired.
Egg-free substitutions are not recommended as eggs play a critical role in texture and rise.
Adjust sugar in the strawberry maceration according to the natural sweetness of your berries.
Fresh orange zest greatly enhances the flavor; avoid using dried zest if possible.
Ensure butter and eggs are at room temperature for better incorporation.
Brush buns with egg wash before baking for a shiny, golden crust.