Strawberry and cardamom rolled brioche

• Preparation time: 30 minutes
• Leavening time: 2 hours
• Cooking: 35 minutes

For the brioche:

• 350 g of wheat flour t45 or 55
• 6 g of dry baker’s yeast
• 170 g of milk
• 75 g of yogurt
• 70 g of powdered sugar
• ½ tsp. to c. fine salt
• 70 g of vegetable oil

For the cardamom cream :

• 300 ml of milk
• 25 g of cornstarch
• 30 g of sugar
• 35 g of margarine or butter
• 4 cardamom pods
• 150 g of strawberry jam or 250 g of fresh strawberries

• In the bowl of a mixer or a simple bowl, put the warm milk with dry yeast. Leave for 5 minutes: if it bubbles, it is good, otherwise, it is dead and there is no point in using it.
• Then add the flour on top, the yogurt, sugar, salt, and vegetable oil, and knead until the dough has a smooth appearance and comes off your bowl / bowl (usually about ten minutes).
• Let it rise, preferably in a warm place, covering with a kitchen towel, until the dough doubles in size. Then expel the air from the dough by crushing it.
• To facilitate, you can cool the brioche to cook it afterwards.
• Make the cream: boil the milk with the cardamom pods to infuse it, then leave to cool and filter.
• Add the remaining ingredients except the fat, mixing well to dilute the starch, and put to heat, whisking gently until the mixture thickens and the whisk leaves traces.
• Then add the margarine and whisk to incorporate. Leave to cool (preferably in the fridge).
• Roll out the dough into a large rectangle, then spread the cardamom cream on top. Rinse and cut the strawberries into small pieces, or add the jam. Roll to get a long sausage, tightening it well.
• Cut 9 identical rolls, then arrange them in the dish without tightening too much. Let it grow for about an hour and a half, until the rolls are puffed up.
• Bake at 180 ° C for about 40 minutes, until the brioche is golden brown. Stitch in the center to control doneness.

If you wish, you can garnish with royal icing, mixing icing sugar and a little water.

Likewise, you can make the brioche shiny by applying syrup (such as cane sugar syrup or even a mixture of water and boiled sugar) with a brush after taking it out of the oven.