Strawberry & Almond Brioche Recipe. Indulge in a bit of baking and try making your own brioche. The almond, mascarpone and strawberry topping adds a beautiful summery touch.
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
250g strawberries, hulled and sliced
2 tbsp maple syrup, plus extra for serving
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.