Strawberry Dessert Sandwiches

 Strawberry Dessert Sandwiches

Making your own brioche buns is an undertaking requiring advance planning (you’ll need to start a day ahead), but the payoff is bragging rights. If you’re not the peacocking type, you could buy brioche buns from a good baker and cut to the chase here. way you go, these beautiful little sandwiches are the perfect out-of-hand treat for a picnic. Because a too-stiff batter makes incorporating the butter difficult, it’s important that you don’t pack the flour into your measuring cups by scooping from the bag. Spoon the flour into your cup, then level with a knife. The brioche are best the day they are baked.   Serves 6

Ingredients:
Brioche
1 3/4 cups (425 mL) spooned and levelled all-purpose flour, divided
1 tsp (5 mL) instant yeast, divided
1/4 cup (60 mL) milk
2 cold eggs
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) salt
8 tbsp (1 stick) cool room temperature butter
1 egg, lightly beaten
1 tbsp (15 mL) water
1/4 cup (60 mL) coarse brown sugar
Filling:
1 cup (250 mL) ricotta
1/2 cup (125 mL) mascarpone
3 tbsp (45 mL) honey
1 tsp (5 mL) vanilla paste or extract
3 cups (750 mL) hulled, sliced strawberries

Directions:
For the brioche, place 3/4 cup (175 mL) flour, 1/2 tsp (2 mL) instant yeast, milk and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, cover bowl and let stand 45 minutes.

Add remaining 1 cup (250 mL) flour, 1/2 tsp (2 mL) yeast, sugar and salt. Switch to the dough hook and mix to combine, scraping down sides as necessary. Continue to knead with the dough hook for 8 to 10 minutes longer until the dough is smooth and shiny.

Add butter 1 tbsp (15 mL) at a time, kneading between each addition until the butter is fully incorporated. Transfer to a greased bowl, cover with plastic wrap and refrigerate overnight.

Meanwhile, combine ricotta, mascarpone, honey and vanilla in a food processor. Pulse until smooth, transfer to a bowl, cover and refrigerate until ready to assemble sandwiches.

To finish brioche, divide dough into six equal portions. Working with one at a time, roll into a smooth ball, transfer to a parchment-lined baking sheet and flatten slightly with your palm. Cover and let stand for 1 1/2 to 2 hours or until puffed.

Preheat oven to 375°F (191°C).

Combine beaten egg and water. Brush tops of buns with egg wash and sprinkle tops with brown sugar. Bake on centre rack for 16 to 18 minutes or until golden. Let cool on a rack then split three-quarters of the way through. Transfer to a paper bag to transport.

When ready to serve, fill each bun with an equal amount of ricotta mixture and strawberries.    Serves 6