Strawberry Rolls


What you need:


  • water 125g
  • whole eggs 565g
  • flour 1125g
  • yeast 17.5g
  • salt 27g
  • sugar 135g
  • butter – cubed and cold 505g


  • milk
  • strawberry preserves 340g
  • fresh or frozen halved strawberries
  • 1 package vanilla pudding (pie filling directions)


  • powdered sugar 256 g
  • milk 225 g
  • strawberry preserves 55 g

Brioche Directions:

Combine dry ingredients          –

flour, yeast, sugar, salt.

Add wet ingredients – eggs & butter

Mix on  low speed 1  for 4 minutes – scrape the bowl.

Continue to mix on medium or speed 2 for 4 minutes.

Weigh and cube butter. Add butter in small increments. Once all butter is added,  mix for 4 more minutes on speed 2.

Cover dough and place in refrigerator. Let rest in refrigerator at least 1 hour.

Meanwhile mix vanilla pudding according to pie filling package directions. Mix in preserves. Place in fridge to set up.

Remove dough from fridge, spread on a parchment, sprayed cookie sheet.  Wrap with plastic wrap.  Let dough rest for 4 hours (overnight for best results).

After dough has rested. Roll out dough on a flour surface (until even).

Spread a layer of vanilla pudding and strawberry filling evenly on dough.

IMG_9026 IMG_9029

Top spread with strawberry slices.


Tuck and roll, from the outside edge in. Like a strawberry filled burrito!



Slice roll in 1 1/2 inch slices.


Layer in pan,  swirl side up. Allow the rolls to touch.


bake for 18-22 @ 325


Mix powdered sugar, strawberries, and milk  in a bowl. Whisk until smooth. Cover.

Once rolls are golden brown, remove from oven. Drizzle with frosting.


***special thanks to Kelli for allowing me to capture a chef at work!



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