Brighten up your day with a fluffy and soft piece of sweet bread topped with a perfect amount of strawberry jam and streusel. This streusel strawberry jam bread can be eaten as a breakfast or daily snack.
These streusel-topped breads can also be considered kolaches. They are smaller and slightly different versions of this homemade cream cheese kolaches recipe.
Their texture is on the heavier side compared to the famous Danish pastry. You might also realize that their enriched dough is somewhat familiar with brioche dough.
Ingredients
- All-purpose flour: Using high-quality and unbleached flour will help to achieve a fluffy and soft texture. I use these flour in most of my bread recipes including this new flag-ship recipe soft milk dinner rolls.
- Instant yeast: Make sure you use instant yeast to be incorporated directly into the dough.
- Salt: I opted for Kosher salt instead of regular table salt so the flavor does not taste too salty.
- Sugar: I use granulated sugar only in all my baking recipes to add subtle sweetness to the baked goods.
- Unsalted butter: As always, unsalted butter is the best option for baking (unless the recipe specifies otherwise).
- Milk: Just like butter, whole milk should be used unless otherwise stated in the recipe to ensure the rich taste of the end product.
- Egg: A very typical ingredient in any enriched dough. It helps to add richness and structure to the bread.
Streusel strawberry jam bread success tips
- Use room-temperature ingredients: Your butter, milk, and eggs should be at room temperature for easier mixing and incorporating.
- No dry flour remains: Make sure no dry flour remains in a mixing bowl and the dough is pulled away from the side.
- Knead the dough in a bowl that is lightly coated with flour when you can: this enriched dough is on a wetter side, so it is more convenient to knead it in a dough instead of on a counter.
- Prick little holes on the bottom of the bread after creating an indentation for jam filling to prevent the base from puffing.
Steps to make this bread
Combine all dry ingredients of a bread dough in a mixing bowl of a stand mixer fitted with a dough hook
At a slow speed, gradually add wet ingredients to the dry ingredients and mix until the dough comes together approximately 2 minutes. Make sure the melted butter is at room temperature.
While mixing, turn off the mixer and scrape down the sides of the bowl if necessary.
Increase the speed to medium and knead until the dough is smooth. Lightly pull away from the mixing dough. The dough is supposed to be a little bit wet.
Transfer the dough to a lightly floured mixing bowl.
Use your fingertips and gently lift and fold the edge of the dough farthest from you toward the middle. Turn the bowl 45 degrees and fold again.
Repeat turning and folding the dough until it forms a smooth round ball, approximately 1 to 2 minutes.
Turn the dough seam side down, cover tightly, and let it proof until the size increases by almost half, approximately 1.5 to 2 hours.
When the dough is double in size, press it down to deflate.
Transfer the dough to a lightly floured surface.
Divide the dough into 20 equal pieces (approximately 1.5 oz each). Work with 1 piece of dough at a time. Stretch the dough using your fingers and pinch the edges together at the bottom to form a smooth dough.
Place the dough seam side down (it'll be sticky, but don't add extra flour to the working surface). Use your hand (with the thumb wrapped around one side of the ball while the other fingers wrap the other side) and drag it in small circles until the dough is round and almost smooth.
Then, use a scraper to help transfer the round dough to the baking pan, seam side down.
Repeat the same steps with the rest of the dough.
Place the round doughs, seam side down, on a rimmed baking pan lined with parchment paper at least 1 inch apart. Cover loosely with plastic wrap and let them rise until they increase by half, approximately 1 to 1.5 hours.
Lightly grease the bottom of a tablespoon with flour. Press the spoon firmly onto each dough ball to form a deep hole in the middle. Use a toothpick or a fork to prick little holes on the indentation.
Scoop jams filling onto each dough bread.
Then gently brush the edges with egg wash mixture.
Carefully sprinkle streusel on the edges; don't let them get into the filling.
Bake until the edges turn golden brown, approximately 20 - 25 minutes. Remember to rotate the baking pan halfway through the process.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Streusel Strawberry Jam Bread
Ingredients
Bread dough
- 3 ⅓ c all-purpose flour
- 2 tsp instant yeast
- ½ tsp Kosher salt
- ⅓ c sugar
- 1 c milk room temperature
- 5 oz butter melted
- 2 eggs room temperature
Streusel
- 2 tbsp all-purpose flour
- 0.5 oz butter cold
- 1 tbsp sugar
Egg wash
- 1 egg
- 1 tbsp milk
Filling
- 4 oz strawberry jam
Instructions
Mixing and shaping bread dough
- Combine all dry ingredients of a bread dough in a mixing bowl of a stand mixer fitted with a dough hook
- At a slow speed, gradually add wet ingredients to the dry ingredients and mix until the dough comes together approximately 2 minutes. Make sure the melted butter is at room temperature.
- While mixing, turn off the mixer and scrape down the sides of the bowl if necessary.
- Increase the speed to medium and knead until the dough is smooth. Lightly pull away from the mixing dough. The dough is supposed to be a little bit wet.
- Transfer the dough to a lightly floured mixing bowl.
- Use your fingertips and gently lift and fold the edge of the dough farthest from you toward the middle. Turn the bowl 45 degrees and fold again.
- Repeat turning and folding the dough until it forms a smooth round ball, approximately 1 to 2 minutes.
- Turn the dough seam side down, cover tightly, and let it proof until the size increases by almost half, approximately 1.5 to 2 hours.
- When the dough is double in size, press it down to deflate.
- Transfer the dough to a lightly floured surface.
- Divide the dough into 20 equal pieces (approximately 1.5 oz each). Work with 1 piece of dough at a time. Stretch the dough using your fingers and pinch the edges together at the bottom to form a smooth dough.
- Place the dough seam side down (it'll be sticky, but don't add extra flour to the working surface). Use your hand (with the thumb wrapped around one side of the ball while the other fingers wrap the opposite side) and drag it in small circles until the dough is round and almost smooth.
- Then, use a scraper to help transfer the round dough to the baking pan, seam side down.
- Repeat the same steps with the rest of the dough.
- Place the round doughs, seam side down, on a rimmed baking pan lined with parchment paper at least 1 inch apart. Cover loosely with plastic wrap and let them rise until they increase by half, approximately 1 to 1.5 hours.
For streusel
- In a small mixing bowl, combine all ingredients and rub together with your fingers until the mixture resembles wet sand. Set aside for later use. OR you can use a hand mixer to do this step.
For egg wash
- In another mixing bowl, mix egg and milk together
Bake bread
- When the bread dough is ready, lightly grease the bottom of a tablespoon with flour. Press the spoon firmly onto each dough ball to form a deep hole in the middle. Use a toothpick or a fork to prick little holes in the indentation.
- Scoop jam filling onto each dough bread.
- Then gently brush the edges with egg wash mixture.
- Carefully sprinkle streusel on the edges; don't let them get into the filling.
- Bake until the edges turn golden brown, approximately 20 - 25 minutes. Remember to rotate the baking pan halfway through the process.
Leave a Reply