Strawberry Donut Rolls Recipe

Strawberry brioche scroll on a white plate.

5 from 6 votes

Soft, fluffy, buttery brioche dough, twirled into scrolls sandwiching layers of sweet strawberry jam, baked, then tossed in strawberry sugar. These Strawberry Donut Rolls seriously taste like a donut but without the hassle of frying.

Prep Time40

Cook Time25

Total Time1 5

Course: Dough

Cuisine: British/American

Servings: scrolls

Calories: 410kcal

Author: Emma Duckworth

Equipment

Ingredients

Enriched brioche dought

10 g active dry yeast 1 envelope
240 ml whole milk luke-warm
65 g caster sugar (superfine)
540 g plain flour (all-purpose)
1 teaspoon fine salt
2 large eggs room temperature
2 teaspoon vanilla bean paste or extract
140 g unsalted butter room temperature, cut into cubes
1 teaspoon vegetable oil (or canola oil) for greasing

For the scrolls

240 g strawberry jam
1 egg beaten, for egg wash
150 g sugar
10 g freeze-dried strawberry powder
1 tablespoon butter, melted

Metric - US Customary

Instructions

Make the Dough

Activate the yeast then mix in dry and wet ingredients. Add the yeast, milk, and 1 tablespoon of sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy.
In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar, and salt. Quickly mix them together.
Add the foaming yeast mixture, eggs, and vanilla bean paste and mix on low for 5 minutes until the dough comes together.
Add butter and knead in the mixer. Then add the butter gradually, whilst the mixer is running on medium and once incorporated, turn the mixer up and knead for ten minutes. The dough should be pulling away from the sides of the bowl but have formed a ‘tornado’ around the dough hook.
Tips for doing the windowpane test in step-by-step instructions in the blog post.
Place in a bowl and set for the first rise (cold-proof). Tip the dough onto a lightly greased worktop and do the stretch and fold method. Pull each corner out and fold it back over itself into the center.
Turn the dough over so that the seams are underneath and place the dough ball in a lightly greased bowl and cover it with plastic wrap and refrigerate for 3 hours.
Punch down the dough. Once doubled in size, gently punch down the dough and tip out onto a lightly floured bench top. Using your hands, form the dough into a rectangle.

Fill and Shape the Dough

Roll out the dough to be slightly larger than 30 x 48cm (12 x 18 inches).
Cut the dough. Trim the outside edges of the dough so that you have a neat 30 x 48cm (12 x 18 inches) rectangle. Then, on the short side, mark the edge of the dough every 2.5cm (1 inch) using a ruler for accuracy. Using a sharp knife (or pizza cutter) slice the dough into 12 strips (see post for images). Keep the strips pressed together.
Cover the dough with jam. Spread the jam evenly over the dough.
Roll up the dough. Starting from one end, roll up one strip of the dough at a time. As the scroll gets bigger it can get a bit slippery from the jam, so use your fingers to keep it in place. Place on a baking tray lined with parchment paper.
Repeat with the remaining strips of dough. Place on the baking tray leaving space between each scroll.
Second rise and prep for baking. Cover the tray with plastic wrap and let the rolls rise in a warm place for 45 mins. The dough visually has to expand by at least half its original volume. Whilst the dough is on its second rise, preheat your oven to 180°C (350°F).
Option: scrape off excess jam that has squeezed out of the scrolls. Eggwash each roll with a pastry brush.
Bake for 20-25 minutes until golden brown. Remove from the oven and set aside.
Make strawberry sugar by adding the sugar and freeze-dried strawberry powder to a medium shallow bowl and mixing together.
Brush in butter and cover in sugar. Brush the outside of the scrolls with melted butter. Dip the scroll in the strawberry sugar and make sure to coat the underside, top, and sides. Shake off excess and set aside. Repeat with remaining scrolls. Serve immediately.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

How to store: Best eaten immediately but scrolls can be stored in an airtight container overnight. The jam does make the dough go soggy so I would recommend eating the day that they are made.

TIP 1: Refrigerate the dough for the first rise: When it comes to rolling out the dough, sprinkling the sugar filling, re-rolling, and cutting into scrolls - this is so much easier to do with the cooled dough. Trust me!

TIP 2: Don't roll up the scrolls too tightly. If you do, you'll find the centers will pop up and out during baking. As the dough expands it has nowhere to go but up if it's too tight!

Strawberry Sugar adapted from Cloudy Kitchen Roasted Strawberry Brioche Donuts

Nutrition