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Roasted Strawberry Rolls with Strawberry Sugar

Tender brioche rolls filled with roasted rose harissa strawberry jam and dusted with strawberry powder infused sugar. This and a coffee is all you need to escape the stress of the world for a few moments!

Course Baking
Keyword brioche rolls, strawberry jam, strawberry sugar
Prep Time 1 hour 10 minutes
Cook Time 1 hour 50 minutes
Servings 6

Ingredients

Rose Harissa Strawberry Jam

  • 2 pounds very ripe strawberries washed and quartered
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 3/4 tsp rose harissa powder divided

Bourbon Vanilla Brioche

  • ½ cup milk warm 115°F
  • 2¼ tsp instant dry yeast
  • 1 large egg, room temperature
  • 3 tbsp unsalted butter melted
  • 2 cups all-purpose flour
  • ½ tsp coarse sea salt
  • ¼ cup granulated sugar
  • ½ tsp bourbon vanilla bean paste

Strawberry Sugar

  • 1 cup granulated sugar
  • 2 tbsp freeze dried strawberry powder fee free to use a bit more if you want

Instructions

Rose Harissa Strawberry Jam

  1. Toss the strawberries, sugar, vanilla and 1/2 tsp of the rose harissa together in a glass baking dish. Make sure that it is large enough that the juices can spread out and bake off.

  2. Roast in the oven at 350 F stirring occasionally until the jam reduces and the juice boils off.

  3. Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn. Ensure that there is still about 3-4 tbsp or a bit more to create a syrup as it cools. If not the jam will be too thick. Cool completely.

Bourbon Vanilla Brioche

  1. In the bowl of a stand mixer or in a large mixing bowl, stir the yeast and the milk together with a fork. Add the egg, butter, flour, salt, sugar, and vanilla bean paste and using the paddle attachment, mix until the ingredients are just barely combined. Let the mixture stand for 5 minutes so the flour has time to hydrate. Once it is all combined, replace the paddle with the hook attachment.

  2. Beat on medium speed for about 5 minutes until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. (If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step).

  3. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl, turning the dough over so that all sides are lightly oiled. Cover the dough loosely with plastic wrap and let sit in a warm place until doubled in size, about 30 to 45 minutes.

  4. Generously grease the bottom and sides of a 6 cup oversized muffin pan with butter. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 14×6 inch rectangle. Make sure the dough is smooth and evenly thick. It should be going up and down in front of you. You can also use a baking dish that has been well greased, just make sure it leaves room for growing, but not too much room.

  5. Spread about 1/2-3/4 cup of the jam all over the dough. Starting with the shorter end, tightly roll up the dough to form a 6-inch-long log and cut it into 6 even rolls. Arrange them in the prepared muffin cups. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  6. Preheat oven to 375°F (190°C).
  7. Once the rolls have risen, bake the rolls for 15-17 minutes, until the rolls are lightly golden brown and the centre of the rolls are cooked through. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you blend up the strawberry sugar.
  8. Blend the two ingredients together well. Place them in a shallow bowl. Once the rolls have cooled down and can be removed from the muffin tin, roll all sides in the sugar. You can also use a spoon to cover the top and nooks and crannies.
  9. If you are only going to eat two at the beginning, forego dusting all of them with the sugar. Instead, rewarm them the next day or so in a toaster over for 5 or so minutes at 300F to refresh. Then you can dust them with the sugar and eat.

Recipe Notes

Cooking time will vary depending upon the water content of the strawberries and the depth of the baking dish. Allow up to 90 minutes for the jam to cook fully.

If you have a baking pan large enough to allow the rolls to proof correctly, then feel free to use this for baking them up in instead. But the muffin tin is the perfect size for generous proofing and baking.

The brioche recipe is from Mike Bakes NYC, his Chai Spiced Cinnamon Rolls

The Rose Harissa Strawberry Jam is a riff on the Rock Recipes Roasted Strawberry Jam.