Strawberry Brioche with Pearl Sugar

bakefromscratch.com

Brigitte Hentschel

3 cups (375 grams) all-purpose flour

¼ cup (50 grams) granulated sugar

2 teaspoons (4 grams) instant yeast

2 teaspoons (6 grams) kosher salt

4 large eggs (200 grams)

½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)

¾ cup (170 grams) unsalted butter, softened

1 lemon (99 grams), zested

1 large egg white (30 grams)

1 tablespoon (15 grams) water

Strawberry Jam Filling (recipe below)

Pearl sugar, for sprinkling

Directions at bakefromscratch.com

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