Dickey Farms Strawberry Preserves
For the Brioche Dough:
1 cup warm milk
2 1/4 tsp instant yeast
1 1/2 tbsp sugar
4 tbsp butter, room temperature
3 large eggs
4 cups all-purpose flour
1/2 tsp salt
For the Strawberry Cream Cheese Frosting:
8 tbsp butter, room temperature
8oz cream cheese, room temperature
2 cups powdered sugar
1/2 cup Strawberry Preserves
Place the strawberries, sugar and lemon juice in a medium sauce pan, then bring to boil over medium heat. Cook stirring occasionally, about 15-20 minutes. Let cool completely.
In the bowl of stand mixer, combine milk, yeast and sugar. Add the butter, eggs, flour and salt and mix, about 5 minutes. If you don’t have a stand mixer with a hook attachment, knead by hand for 8 minutes. Cover the bowl and let rest for 1 hour. Grease a 13x9-inch baking dish.
Punch the dough and roll into a 12x18-inch rectangle. Spread the preserve, roll up the dough and cut into 12 rolls. Arrange them into the prepared baking sheet. Cover the pan and let rise 30 minutes.
Preheat the oven to 350°F and bake the rolls for 25 minutes or until golden brown.
Meanwhile, make the frosting. Mix the butter, cream cheese and sugar until creamy. Add the strawberry preserve and combine. Spread the icing over the warm rolls.
*Recipe from California Strawberries