Brioche with strawberries and crumble
Brioche with strawberries and crumble is a cake that always turns out great and which, despite its simplicity, is extremely tasty. I made this brioche with strawberries, because the season for them had just started, but of course out of season they can be replaced by other fruits. Bilberries, blueberries, rhubarb, apples, cherries and many other fruits fit perfectly in the dough of brioche. This brioche with strawberries and crumble can be served for breakfast, dessert or dinner. It will go perfectly with milk, cocoa or coffee.
I start the preparation of the strawberry brioche with making yeast dough. Apart from flour, sugar, eggs and butter, I also add yoghurt and yeast to it. I usually make yeast dough with milk, but I often replace it with yoghurt, kefir or buttermilk. This was also the case this time.
Sometimes, I rub the eggs with sugar first, and then add the remaining ingredients, but this times I mixed everything at once. After mixing, I knead the dough for a long time, about 8 minutes. Once the dough has risen, I placed it in a baking tin and added the strawberries. I sprinkled the dough with crumble and after it leavened, I baked it for about an hour. I let the brioche cool down very well before slicing it. If you have fresh fruits at home, I recommend the following recipe for brioche with strawberries and crumble.
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Ingredients for brioche with strawberries and crumble.
- 600 g all-purpose flour
- 300 g natural yoghurt
- 1 teaspoon of vanilla extract or vanilla sugar
- 2 eggs size L
- 50 g butter
- 30 g fresh yeast
- 400 g fresh strawberries
- 80 g icing sugar
Crumble:
- 80 g all-purpose flour
- 40 g butter
- 40 g icing sugar
How to make brioche with strawberries and crumble.
How to make crumble.
Combine soft butter with flour and icing sugar in a bowl.
How to make brioche.
Pour the yoghurt into a bowl, warm it up slightly, then add the yeast, stir and set it aside for 10 minutes.
Sift the flour into a bowl, add icing sugar, vanilla, eggs, soft butter and slightly leavened yeast. Mix the ingredients and knead for 8 minutes – I did it with a food processor. Cover the bowl with a kitchen cloth and leave the dough to rise in a warm place for about 1 hour.
Transfer the dough to the kitchen counter, slightly degas it, then spread it evenly in the baking tin. Wash and dry the strawberries, cut each in half or into quarters, depending on their size. Next, press each piece of strawberry into the yeast dough. Sprinkle the crumble on top, cover with a kitchen cloth and leave it to rise for 30 minutes. Preheat the oven to 180 degrees Celsius and when it is hot, put the tin with dough in. Bake the brioche for 55 minutes to 1 hour.
Good to know when making brioche with strawberries and crumble.
All the ingredients used to prepare the yeast dough should be at room temperature.
I used a round-shaped baking tin with a diameter of 25 centimetres, which I lined with baking paper. The brioche can be prepared in a larger, for example, rectangular baking dish, in which case the baking time should be slightly shortened.
Do you like cakes with strawberries? If so, try our recipe for Yoghurt cake with strawberries.
I made this on Monday and it turned out well! Interestingly enough, my parents (note: my POLISH parents who do not like when things are too sweet) found this brioche to be “not sweet enough”! It might be because I didn’t make the crumble! I am going to remake this today and use 100 grams confectioner’s sugar instead of 80. I used a 9 inch pan like you, but mine was WAY WAY WAY higher than yours. Not sure why. Any ideas? Thanks!
Hi, I am happy that the brioche turned out well 🙂 In my baking I try to reduce the amount of sugar used, so I can imagine that some people find some of my desserts not sweet enough. Saying this, adding the crumble will make a difference. Also using sweet strawberries makes a difference too. My brioche was also pretty high, maybe the pictures do not showcase this well enough. But if yours was even higher than mine than maybe the ingredients you used were of better quality than mine 😀 How long did you let the dough rise for? If you prefer lower brioche than next time use a wide baking tin. Just an idea.
I think mine was so high because I (over)proofed the dough! The first rise was over two hours and the second rise was 30 minutes. I like that your sweets aren’t too sweet! I did add a bit more sugar the second time I made this recipe, which was yesterday, and it also turned out well. Instead of baking it in a round 9-inch pan, I used two loaf pans.
Such a nice dough to work with. This was the first time I came across a brioche recipe using yogurt. I used full fat sour cream the second time because it’s what I had and it worked too.
I am happy to hear that the second attempt worked well too 🙂 Yes, sometime I also use sour cream but not for this particular brioche but when making croissants.