Strawberry Brioche

Strawberry Almond Brioche Sponge                                      

Bread flour                             125g

Water                                      125g                           

Fresh yeast                              1/8g                            

 

Mix the above ingredients and let set covered overnight.

 

Maserated Fruit

Dried Strawberries                 145g

Dark Rum                                34.75g

Simple Syrup                           34.75g

 

Mix the above ingredients at let set overnight.

 

Strawberry Almond Brioche                          

Bread flour                              290g               

Whole Eggs                             66.25g            

Yolk                                        50g                 

Instant Yeast                            6.25g              

Sugar                                       74.75g            

Salt                                          8.25g              

Plugra Butter                           200g               

Vanilla                                    12.5g              

Almond Paste                          75g

Pre-ferment                             250g   

 

Mix all the above ingredients leaving the almond paste, butter and dried fruit to the side. Once the gluten has developed add the butter slowly in cubes, once that is all incorporated add the almond paste and dried fruit.

Place on the floured counter and flatten thin, use a roller if needed. Place the drained maserated fruit on the flat dough and bring together in a ball. Make sure there is very little fruit on the outside of the ball, set in an oiled bowl and let rise until doubled.

Grab the dough and divide it into 90g sections, round and place in a brioche cup. Let rise again till almost to the top of the cup, add the chocolate glaze on top and sprinkle with Pearl Sugar.

 

Bake at 300 for 30 minutes or until done.