• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Sweet Occasion

Learn. Bake. Enjoy.

  • Home
  • Recipes
    • Breads
    • Breakfast
    • Dessert
      • All Categories
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Custards, Parfaits & Pudding
      • Frostings & Fillings
      • Frozen
      • Pies, Tarts & Crisps
    • Pastry
  • Guides
    • Baking Techniques
    • Baking Tips
    • Ingredient Guides
  • About
  • Contact
Home » Breads » Enriched Yeast Dough » Strawberry Rhubarb Brioche

Strawberry Rhubarb Brioche

June 7, 2019 By Maria Leave a Comment

Jump to Recipe·Print Recipe

Strawberry rhubarb brioche is soft, pillowy brioche bread topped with rich almond cream and slightly sweetened strawberries and rhubarb.  A delicious, sweet, yeast-raised bread for breakfast.

Strawberry Rhubarb Brioche Rolls-2

There is no doubt that French pastries are mouthwatering and delicious.  Quite often, the basis of French pastries is butter, pure decadence.  However, with the combination of fruits and airy hand-whipped creams, these butter-laden doughs are transformed into light, delicate pastries (often flakey…hello croissants) that are heavenly.  Although French pastries are notorious for their butter, they are always balanced in flavor and lack the dreaded overpowering sugar element that American pastries so often have.

Brioche bread is one such example.  This sweet yeast-raised dough has the perfect balance of a sweet pastry (rich egg and butter flavor) with a light and airy bread.  It can easily be served warm right out of the oven with a pat of butter or some homemade jam and coffee, or it can be eaten as a pastry.

To transform this traditional sweet French bread into more of a pastry, I have added a layer of almond cream topped with fresh strawberries and rhubarb.  However, even with these additions, the bread is still not too sweet and is delicious for breakfast or for an accompaniment to an afternoon coffee or tea.

Almond cream, also known as frangipane, is a fundamental recipe in French classical pastry that is made with eggs, almond flour, starch, and sugar.  It’s often used as filling for tarts or breakfast pastries and is a delicious addition to the strawberry rhubarb brioche.

Strawberry Rhubarb Brioche Rolls-1

Before you begin

Take out the following baking equipment.

Digital kitchen scale
Stand mixer fitted with the dough hook
1 dough scrapper
2 medium bowls
2 small bowls
Plastic wrap
Sifter
Stand mixer paddle attachment
Silicone spatula
1 bench scraper
Baking sheet pan
Parchment paper

Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.

Strawberry rhubarb brioche ingredients

All-purpose flour.  Gives your brioche the structure.  Alternatively,  you can use a combination of half bread flour and half all-purpose flour for a slightly stronger dough.  However, using all bread flour can be a bit chewy for this recipe.

Instant yeast.  This is one of the easiest yeasts to use.  It does not require activation like active dry yeast that needs a slightly warmed liquid to become activated.  Instead, instant yeast can be added directly to your flour.  Remember always to store leftover yeast in the refrigerator to maximize shelf life.

Granulated sugar.  Creates caramelization in your dough and gives the brioche a beautiful brown color.

Salt.  It helps to control the speed of fermentation.  Too much salt prevents the dough from fermenting, and not enough salt results in a rapid fermentation (not ideal).

Eggs.  Adds a rich flavor to the brioche

Milk.  Contributes to the caramelization of the brioche, adds a richness and mixes with the flour to create the gluten.

Butter.  Always use unsalted butter so that you can control the amount of salt in the dough.  The butter adds a rich flavor to the brioche.  Additionally, it is critical to use room temperature butter so that it can properly incorporate into the dough.

Egg wash.  It creates a beautiful shiny exterior.

Strawberry Rhubarb Brioche Rolls-5

Tips for making almond cream

  • Always bake in pastries and never serve raw.
  • Use skinless almond flour to keep your almond cream light in color.
  • When mixing, do not incorporate too much air into the almond cream, or else excess air bubbles will cause the cream to puff up when baking and collapse later.
  • Alternatively, if you’d like to use another nut flour, substitute half of the almond flour for your nut flour of choice.
  • Store almond cream in the refrigerator for up to 3 days or freeze for up to 1 month.

Strawberry Rhubarb Brioche Rolls-3

Tips for strawberry rhubarb brioche

  • To know when you have mixed the dough enough, use the windowpane test (cut off a piece of dough with a bench scraper and gently stretch the dough as thinly as possible to the point where you can see through it.  If it tears before this point, then the dough needs additional mixing). Under mixed dough will lack light and airy texture.  Conversely, over mixing the dough will result in a chewy and dense brioche.
  • The brioche dough requires at least an hour to ferment, but it is ideal to make it the day before and ferment it in the refrigerator overnight.
  • Make the almond cream up to three days in advance to save time.
  • To know when it is fully baked, the brioche will have a golden-brown crust and hold its shape.  Alternatively, a knife inserted into the bread will come out clean without any dough residue.
  • Store brioche in a plastic bag.  Never the refrigerator as it will lose its moisture.

I hope you enjoy this strawberry rhubarb brioche recipe as much as I do.  Be sure to read through the recipe thoroughly before making it.  Furthermore, I suggest making the almond cream and brioche dough the day before so that the day of assembling the rolls, you only have to complete the final proof of your bread and prep the strawberries and rhubarb (plus your dough will develop a better flavor).  Lastly, you can always experiment with the fruit topping.  For example, peaches would be an excellent option.  However, just be cautious that some berries such as raspberries will bleed if baked in the oven for the full time.  Happy Baking!

More breakfast recipes

  • Chocolate brioche
  • Cinnamon roll coffee cake
  • Homemade cinnamon rolls
  • Banana Nutella bread

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Strawberry Rhubarb Brioche. I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Strawberry Rhubarb Brioche Rolls-2

Strawberry Rhubarb Brioche

  • Author: Maria
  • Yield: 8 brioche rolls 1x
  • Category: Breakfast
Print
Pin

Description

Soft, pillowy brioche bread topped with a rich almond cream and slightly sweetened strawberries and rhubarb.  A delicious sweet yeast-raised bread for breakfast.


Scale

Ingredients

For the brioche dough

  • 2 3/4 cups (330 g) all-purpose flour
  • 1 1/2 teaspoons instant yeast
  • 3 tablespoons granulated sugar
  • 1 1/4 teaspoons salt
  • 4 large (200 g) eggs, lightly beaten
  • 1/4 cup whole milk
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • Egg wash
  • Coarse sugar, for sprinkling

For the almond cream filling

  • 1 cup (96 g) almond flour, skinless
  • 1 cup powdered sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (57 g) unsalted butter, at room temperature
  • 1 large (50 g) egg, beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract

For the strawberries and rhubarb

  • 3/4 pound fresh strawberries, hulled and quartered
  • 2 small-medium rhubarb stalks, sliced 1/4″
  • 1 1/2 tablespoons granulated sugar

Instructions

For the brioche

  1. In the bowl of a stand mixer fitted with the dough hook, mix flour, yeast, sugar and salt to evenly combine.  Add the eggs and milk.  Mix on medium speed for about 5 minutes.  Using a spatula or dough scraper, scrape the dough from the sides and bottom of the bowl.  If the dough feels sticky add about 1 teaspoon of flour.  Continue mixing for another 5 minutes and repeat process 2 more times.  Add enough flour so that dough is still slightly sticky to the touch.  It is ok for some of the dough to still be sticking to the sides of the bowl.
  2. With the mixer on low, add half of the butter and mix until incorporated, about 3-4 minutes.  Scrape down the sides and bottom of the bowl and add the remaining butter.  Mix on medium speed for about 5 minutes or until butter is completely incorporated and the dough is elastic and shiny.
  3. In a medium bowl, lightly sprinkle some flour and add the dough.  Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about 1-2 hours or until dough doubles in size.  On a lightly floured surface press out the gases of the dough.  Stretch and fold the left side of the dough over to the center as well as the right side over to the center. Repeat process with the top and bottom portions of the dough. Place seam side down in a lightly floured bowl, cover, and refrigerate overnight to ferment.

For the almond cream

  1. Sift together the almond flour, sugar, flour, cornstarch and salt.  Set aside.
  2. In the bowl of a stand mixer fitted with the paddle, mix butter for 1 minute.  Add vanilla and almond extracts and mix until incorporated.  Scrape the sides and bottom of the bowl.  Add almond flour mixture and mix on medium speed for 1 minutes.  Gradually add the egg and continue to mix on medium speed until it is incorporated, about 2 minutes.

For the strawberries and rhubarb

  1. In a medium mixing bowl, combine strawberries, rhubarb and sugar until well mixed.  Set aside.

To assemble

  1. Remove the  dough from the refrigerator and turn onto a lightly floured surface.  Divide dough into about 85 gram each.  Roll each piece of dough into a ball.  Place on a silpat or parchment paper lined baking sheet and cover loosely with plastic wrap.  Set aside and allow to proof for 1 hour.
  2. Preheat oven to 400°F (204°C).
  3. Once the dough has proofed, brush the brioche rolls with the egg wash and sprinkle with course sugar.  Using wet fingers, create a well in the center of each brioche roll.  Fill the well with the almond cream and top generously with strawberries and rhubarb.  Sprinkle fruit with coarse sugar.
  4. Bake for 25-28 minutes or until rolls are golden brown.  Allow to cool before serving.

Keywords: strawberry rhubarb brioche, french pastry, summer dessert, breakfast

Did you make this recipe?

Tag @thesweetoccasion on Instagram and hashtag it #thesweetoccasion

Filed Under: Enriched Yeast Dough

Previous Post: « Homemade Buttermilk Biscuits
Next Post: Lemon Butter Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen. Read More…

What's holiday baking without some delicious fruit What's holiday baking without some delicious fruit desserts?  I was excited to make this simple tart using @starrrachgrowers apples, basic pastry dough, and a sprinkling of sugar and butter.  These @juici_apple apples give a beautiful hue of red and have the perfect balance of sweet and tart flavor.  What's your favorite holiday apple recipe?  #EatBakeLove⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#StarrRanchGrowers #JUICIOfficial #thesweetoccasion #apples #applebaking #appletart #holidaybaking #tart #bakingfromscratch #bakinglove #bakersofinstagram #bakingblog #piedough
New Peppermint Cake up on the blog! This three-la New Peppermint Cake up on the blog!  This three-layer white cake is flavored with peppermint and frosted with a white chocolate peppermint swiss meringue buttercream.  Add crushed candy canes for an extra fun holiday cake!  Recipe link in bio!⁠
⁠
✨Pastry pro tip: To check for cake doneness, use the bounce-back test.  Gently press down on the cake.  If an indentation is left in the cake, then it needs more time.  If it bounces back, then it's fully baked.  You will also notice that the sides of the cake begin to pull away from the pan.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#peppermint #cake #whitechocolate #thesweetoccasion #cakesofinstagram #christmascake #layercake #cakelover #bakegram #madefromscratch #holidaybaking #learntobake #learnbakeenjoy #christmascakes #holidaycake #bakingblog #bakingtips #swissmeringuebuttercream #christmasdessert #christmascakedecorating⁠
Coffee Cupcakes are definitely for the coffee love Coffee Cupcakes are definitely for the coffee lover.  Made with a delicious coffee-flavored batter that’s baked to perfection and topped with a light and airy coffee buttercream.  They’re easy-to-make using staple pantry ingredients with the exception of espresso powder that is easily found at your local supermarket.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Use a cookie scoop to easily fill your cupcake liners.  Only fill 2/3 full to prevent the cupcakes from spilling or sinking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coffeelover #cupcakes #thesweetoccasion #delalloeats #coffeedaily #cupcakesofinstagram #coffeecupcakes #buttercream #coffeebuttercream #learntobake #learnbakeenjoy #sweets #bakingtips #cupcakestagram #bakersofinstagram #cupcakesdaily #cupcakesfordays #bakingfromscratch #bakinglove
Almond cream is such a versatile recipe that's per Almond cream is such a versatile recipe that's perfect for holiday baking.  It can be used for filling pastries like croissants, topping sliced brioche and baking until golden brown, or filling an unbaked tart shell, adding fruit, and baking until set.  Almond cream will become your best friend when creating impressive desserts for your family and friends.  Recipe link in bio!⁠
⁠
✨Pastry pro tip:  If you'd like to make this cream with another nut flour, substitute half of the almond flour with your choice of nut flour.  You will still benefit from using almond flour while also using a stronger flavored nut.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#frangipane #almondcream #almond #filling #thesweetoccasion #holidaybaking #learntobake #learnbakeenjoy #bakersofinstagram #bakingblog #bakingtips #frenchpastry #frenchdesserts #pastrychef #tartfilling
⁠Looking for an easy recipe this holiday season? ⁠Looking for an easy recipe this holiday season?  Try this creamy Coconut Cheesecake made with @naturesgreatestfoods organic coconut cream.  It's a decadent and delicious dessert made with a coconut graham cracker crust.  For extra flavor and texture, top this cheesecake with toasted coconut.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Do not overmix your filling, as overmixing can cause your cheesecake to crack.  Only mix until all the ingredients are just combined.  Use the paddle attachment to mix your ingredients on medium-low speed to avoid beating too much air into your filling.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconut #coconutcheesecake #thesweetoccasion #learntobake #learnbakeenjoy #lifeofabaker #coconutcream #cheesecakes #coconutcake #toastedcoconut #grahamcracker #grahamcrackercrust #sweets #foodgram #bakegram #bakersofinstagram #cheesecakelove #cheesecakelovers⁠
The holidays are a time for lots of baking. Add c The holidays are a time for lots of baking.  Add carrot bundt cake to your list.  It's filled with a layer of cream cheese and topped with a cream cheese frosting for a delicious spiced cake that's a real crowd-pleaser.⁠
⁠
✨Pastry pro tip:  Do not use store-bought shredded carrots, as it will affect your cake's moisture content.  They are very dry and lack sweetness compared to shredding your own carrots. ⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#carrotcake #creamcheesefrosting #bakedfromscratch #lifeofabaker #bakefeed #instayummy #delish #thebakefeed #holidaybaking #holidaycake #thesweetoccasion #fromscratch #easyrecipe #bakingblog #bakersofinstagram #bakingtips #learntobake #learnbakeenjoy #scratchbaking #bakingblog #carrotbundtcake
⁠Gingerbread Cinnamon Rolls are a holiday favori ⁠Gingerbread Cinnamon Rolls are a holiday favorite.  They’re made with molasses and filled with a brown sugar spiced filling for a gooey and delicious winter-inspired roll.  As if these soft and fluffy rolls aren't enough, they're topped with a brown sugar cream cheese frosting for a real treat.⁠ Recipe link in bio.⁠
⁠
⁠✨Pastry pro tip:⁠ To reheat cinnamon rolls in the microwave, place a microwave-safe cup containing water in the microwave and heat thoroughly.  Add the cinnamon rolls next to the water and heat.  The steam from the hot water will prevent the rolls from becoming too dry or too soggy.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#gingerbread #cinnamonrolls #holidaybaking ##breakfastideas #thesweetoccasion #learntobake #bakingblog #learnbakeenjoy #bakingtips #scratchbaking #bakinggoals #christmasbreakfast #holidaybreakfast #creamcheesefrosting #bakefeed #foodgram #thefeedfeed #bakegram #bakersofinstagram #lifeofabaker #scratchbaking #ilovebaking #sweets #bakinglove⁠
Holiday baking can get overwhelming. To help ⁠e Holiday baking can get overwhelming.  To help ⁠ease the stress, head on over to the blog for my tips on how to freeze cookie dough.  It's convenient to do, perfect for gifting, and allows you to get ahead for all your cookie baking.⁠ Grab these tips from the link in my profile.⁠
⁠
✨Pastry pro tip:  For cookies that call for rolling in sugar, such as snickerdoodle cookies, prepare the dough as directed without rolling in the sugar and add it just before baking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#cookiedough #cookiesofinstagram #thesweetoccasion #learntobake #learnbakeenjoy #bakingtips #bakingtechniques #bakinglove #madefromstratch #giftgiving #cookiegifts #bakingfromscratch #bakingcookies #freezingcookies #housewarmingcookies
⁠Dessert or breakfast? Coconut rice pudding can ⁠Dessert or breakfast?  Coconut rice pudding can certainly be either.  It's a simple-one pot pudding that is creamy and perfectly tender without being mushy.  Add a bit of granola and you have a simple yet flavorful breakfast ready in no time.⁠
⁠
✨Pastry pro tip:  When making this coconut rice pudding, do not rinse the rice.  The starchiness is key to creating a creamy and thick mixture.⁠
⁠
Recipe link in bio!⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconutrice #ricepudding #thesweetoccasion #learntobake #bakingblog #bakersofinstagram #bakedfromscratch #learnbakeenjoy #bakingtips #pudding #instapudding #lifeofabaker #foodgram #bakegram #onepot #lovetobake #onepot
Follow on Instagram

Categories

Latest Posts

  • Brown Butter Toffee Cookies
  • Peppermint Cake
  • Gingerbread Cinnamon Rolls
  • Zucchini Puff Pastry Tarts
  • Birthday Cake Cookies

Archives

Footer

Follow Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef, wife, and a mom to two. Sharing my recipes, tips & techniques so that any occasion can be a sweet occasion. Read More…

  • Privacy Policy

The Latest Recipes!

Stack of brown butter cookies with toffee bits on a French wire cooling rack with milk in the backgroud.
Peppermint flavored cake with white chocolate peppermint swiss meringue buttercream on a marble round board.
Pan with frosted gingerbread flavored cinnamon rolls in a baking pan with some cinnamon rolls.

Copyright © 2021 · thesweetoccasion.com