Strawberry Donut Brioche Scrolls 

These Strawberry Donut Brioche Scrolls are a delightful fusion of soft, buttery brioche dough and sweet strawberry jam, offering a nostalgic donut flavor without the need for frying. The dough is enriched with eggs and butter, resulting in a tender, melt-in-your-mouth texture. After baking, the scrolls are coated in a vibrant strawberry sugar, adding a delightful crunch and burst of flavor. Perfect for breakfast, brunch, or a sweet afternoon treat, these scrolls are both visually appealing and irresistibly delicious. 

Ingredients

For the Brioche Dough:

• 10g active dry yeast (1 envelope)
  
  

• 240ml whole milk, lukewarm
  
  

• 65g caster sugar (superfine)
  
  

• 540g plain flour (all-purpose)
  
  

• 1 teaspoon fine salt
  
  

• 2 large eggs, room temperature
  
  

• 2 teaspoons vanilla bean paste or extract
  
  

• 140g unsalted butter, room temperature, cut into cubes
  
  

• 1 teaspoon vegetable oil (or canola oil), for greasing
  
  

For the Scrolls:

• 240g strawberry jam (smooth, without large fruit chunks)
  
  

• 1 egg, beaten (for egg wash)
  
  

• 150g sugar
  
  

• 10g freeze-dried strawberry powder
  
  

• 1 tablespoon butter, melted
  
  

Directions

1. Activate the Yeast: In a small bowl, combine the yeast, lukewarm milk, and 1 tablespoon of sugar. Stir well and let it sit for 15 minutes until frothy.
   
   

2. Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and vanilla paste. Mix on low speed for 5 minutes until the dough comes together.

3. Incorporate the Butter: Gradually add the room-temperature butter, one cube at a time, while the mixer is running on medium speed. Once all the butter is added, increase the speed and knead for 10 minutes until the dough is smooth, glossy, and elastic.
   
   

4. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 3 hours to allow for a cold proof.
   
   

5. Shape the Scrolls: After the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle approximately 12 inches wide. Spread the strawberry jam evenly over the dough.
   
   

6. Roll and Cut: Starting from one edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them on a baking tray lined with parchment paper.
   
   

7. Second Rise: Cover the tray with a clean kitchen towel and let the scrolls proof in a warm place for 1 hour, or until doubled in size.
   
   

8. Preheat the Oven: While the scrolls are proofing, preheat the oven to 180°C (350°F).
   
   

9. Bake: Brush the scrolls with the beaten egg and bake for 25 minutes, or until golden brown.
   
   

10. Prepare the Strawberry Sugar: While the scrolls are baking, mix the sugar and freeze-dried strawberry powder in a shallow bowl.
    
    

11. Coat the Scrolls: Once baked, remove the scrolls from the oven and brush them with melted butter. Immediately roll each scroll in the strawberry sugar mixture until fully coated.
    
    

Nutritional Information (per scroll, approximate):

• Calories: 410 kcal
  
  

• Carbohydrates: 55g
  
  

• Protein: 6g
  
  

• Fat: 18g
  
  

• Saturated Fat: 9g
  
  

• Cholesterol: 60mg
  
  

• Sodium: 150mg
  
  

• Potassium: 80mg
  
  

• Fiber: 1g
  
  

• Sugar: 25g
  
  

• Vitamin A: 300 IU
  
  

• Vitamin C: 2mg
  
  

• Calcium: 30mg
  
  

• Iron: 2mg