Strawberry Brioche

1. Sift the flour into a large bowl and make a well in the center. Add a little sugar and the yeast into the well, pour in some lukewarm milk, and let sit for 10–15 minutes until foamy.
2. Add the remaining sugar, salt, milk, and egg. Mix and knead into a smooth dough. Gradually incorporate the butter in small portions, kneading for 8–10 minutes until the dough is soft and elastic.
3. Cover and let rise for 1–1.5 hours, or until doubled in size.
4. Roll out the dough into a rectangle about 0.5 cm (¼ inch) thick. Spread evenly with strawberry jam, leaving a small border. Roll up tightly from the long side into a log.
5. Cut into slices about 4.5–5 cm (1.8–2 in) thick. Gently press each piece slightly flat with your hand and place on a baking tray lined with parchment paper.
6. Cover and let rise for another 20–30 minutes on the tray.
7. Preheat the oven to 180 °C / 350 °F (top/bottom heat). Just before baking, brush with the egg yolk–milk mixture. Bake for 12–15 minutes until golden brown.
8. Cool on a wire rack and lightly dust with powdered sugar before serving.

Best enjoyed fresh from the oven – soft, fragrant, and the perfect companion to a cup of coffee or as a cozy breakfast treat.