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Strawberry & Almond Brioche

RECIPE: Strawberry & Almond Brioche. Brought to you by MiNDFOOD

Strawberry & Almond Brioche

Indulge in a bit of baking this weekend, and try making your own brioche. The almond, mascarpone and strawberry topping adds a beautiful summery touch.

Serves 6


⅓ cup warm milk, plus extra for brushing

1 tsp dry yeast

¼ cup sugar

1 cup plain flour

1 tbsp orange zest, finely grated

1 egg yolk

25g butter, melted

white sugar, for sprinkling


½ cup almond meal

1½ tbsp plain flour

45g butter, melted

1½ tbsp caster sugar

1 egg

250g strawberries, hulled and sliced

2 tbsp maple syrup, plus extra for serving

250g mascarpone

Preheat oven to 200°C. Place milk, yeast, and 1 tablespoon sugar in a small bowl and mix to combine. Set aside in a warm place for 5 minutes, or until foamy. Place remaining sugar, flour, and zest in a bowl; make a well in the centre. Add egg yolk, butter, and yeast mixture, and mix to form a dough. Turn out onto a lightly floured surface and knead for 4-5 minutes, or until smooth and elastic. Place in a bowl and cover with a clean, damp cloth; set aside in a warm place to prove for 30 minutes. 

Roll out dough on a lightly floured surface and place in the base of a 26cm pie dish. Brush edges with extra milk and sprinkle with sugar. 

To make topping, place almond meal, flour, butter, sugar, and egg in a bowl and mix to combine.

Spread brioche with almond mixture and top with strawberries. Drizzle with maple syrup and bake for 15-20 minutes, or until golden and cooked through. Serve with mascarpone and extra maple syrup.

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