We’re in full-on spring mode now, right? The sun has been out & we’ve been gardening & sprucing up the outdoor areas. And of course there’s tons of sprouts growing in the yard! No more snow on the horizon.
One of the main things that makes me think of spring & summer is jam. Making it, canning it, baking with it. Last year I made a jammy version of strawberry shortcakes, so this year I thought I’d do something new with strawberry jam: a brioche-y type roll filled with it!
Like a jelly roll, but with jam, and individually sized. The dough is incredibly easy to make, the jam can be store-bought or homemade (homemade takes NO TIME at all), and they come together very simply.
I will say this: Once upon a time, back when I was a new blogger (& had more time), to challenge myself to make new things I used to participate in Daring Bakers’/Daring Kitchen challenges, and some asshole commented on my challenge post about eclairs that the eclairs weren’t REAL eclairs; blah blah blah bad Americans, blah blah blah. So to avoid another asshole commenting… it’s not a REAL brioche dough, but I made them in brioche tins.
So I’ll call it whatever the hell I like!
Why serve cinnamon rolls in the warm weather when you can make something fruity & light? Serve them warm with fresh, cold, homemade whipped cream and a sliced strawberry on a warm night.
You can also make a glaze for them (seen above) & make them more like a breakfast roll.
I couldn’t stop taking photos of them- they were so photogenic.
Delicious, too.
STRAWBERRY JAM BRIOCHE ROLLS (adapted from Baking Illustrated)
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/4 cups buttermilk
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup strawberry jam (or jam of your choice)
- 1 egg, beaten
- 1 – 1 1/2 cups confectioner’s sugar
- 3 – 7 tablespoons milk or heavy cream
Directions:
- Preheat your oven to 425 F. Prepare 8 brioche tins by spraying them lightly with PAM or cooking spray. Place them on a cookie sheet & set aside.
- In a large mixing bowl, add flour, baking soda, baking powder, salt & sugar. Whisk together to incorporate. Add buttermilk & beat with a wooden spoon until combined. Add butter and do the same.
- Once the dough is cohesive, remove from the bowl and knead on a lightly floured surface until smooth. It should be done gently, as the dough is delicate.
- Knead and shape into a rectangle that’s roughly 12″ x 8″, and add the jam to the top, leaving about 1″ on all sides.
- Roll the dough by taking one LONG side and folding it over gently. Continue rolling slowly and carefully until you have one long “log” of jam-filled dough.
- Pinch and squeeze the seam closed, using a little of the beaten egg as glue. Using a very sharp knife, cut into 8 rolls. Place them in the brioche tins cut sides up. Some jam might slip out, that’s okay.
- Brush lightly with the beaten egg. Bake for 20-25 minutes or until golden brown. Meanwhile, mix the milk/heavy cream and sugar a little at a time until you make a somewhat thick glaze.
- Remove rolls from oven and allow to cool on a wire rack until just barely warm on the bottom. Cover with glaze. Alternately, remove from tins once totally cooled and glaze or serve with whipped cream.
If you don’t have brioche tins, you can use a muffin tin.
Also- I prefer to use homemade jam, because every year I make a bunch. However you can certainly use a good quality store-bought kind. Just be sure it’s not a ton of high-fructose corn syrup & strawberry flavoring. Bonne Maman makes great jams & preserves. If you’d like to make your own, click here for a quick vanilla-strawberry jam recipe that doesn’t require canning.
You can replace the strawberry jam with any other jam very easily. Use whatever kind you like!
SOUNDTRACK: The Eurythmics – “Sweet Dreams”
Sources & credits: Quattro Stagioni jars; available at Sur La Table, rainbow stripe tea towel; Ikea.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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