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Roasted Strawberry Bubble Bread

Name: Roasted Strawberry Bubble Bread
Ingredients: 3/4 cup (180g) whole milk; 1/2 cup (120g) water; 1/3 cup (76g) unsalted butter, cubed; 4 to 4 1/2 cups (500 to 531g) all-purpose flour, divided, plus more for dusting; 1/4 cup (50g) granulated sugar; 1 tablespoon (9g) kosher salt (see note); 1 (0.25-ounce) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 1 large (50g) egg, room temperature; 1 1/2 pounds (679g) halved, hulled fresh strawberries; 1 cup (198g) granulated sugar, divided; 1/2 teaspoon (1.5g) kosher salt (see note); 1/2 cup (114g) unsalted butter, melted and divided; 2 teaspoons (12g) vanilla bean paste; 3 tablespoons (45g) water; 1/2 cup (60g) confectioners' sugar; 1 tablespoon (15g) whole milk; 1 tablespoon (14g) unsalted butter, melted; 1 teaspoon (6g) vanilla bean paste

Bread pudding meets monkey bread in this heavenly treat. Roasting the strawberries concentrates their floral aroma and slightly tangy flavor into jammy pockets that practically melt into the soft, bite-size pieces of enriched sweet bread.

Yield 10 to 12 servings

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Ingredients

Dough

3/4 cup (180g) whole milk
1/2 cup (120g) water
1/3 cup (76g) unsalted butter, cubed
4 to 4 1/2 cups (500 to 531g) all-purpose flour, divided, plus more for dusting
1/4 cup (50g) granulated sugar
1 tablespoon (9g) kosher salt (see note)
1 (0.25-ounce) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
1 large (50g) egg, room temperature

Strawberries

1 1/2 pounds (679g) halved, hulled fresh strawberries
1 cup (198g) granulated sugar, divided
1/2 teaspoon (1.5g) kosher salt (see note)
1/2 cup (114g) unsalted butter, melted and divided
2 teaspoons (12g) vanilla bean paste
3 tablespoons (45g) water

Glaze

1/2 cup (60g) confectioners' sugar
1 tablespoon (15g) whole milk
1 tablespoon (14g) unsalted butter, melted
1 teaspoon (6g) vanilla bean paste

Instructions

Make the dough: In a small saucepan, heat milk and water over medium heat until bubbles begin to form around sides of pan and an instant-read thermometer registers 180°F (82°C). Remove from heat and add butter. Let cool, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add warm milk mixture and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add another 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 to 2 hours.
For strawberries: Preheat oven to 375°F (190°C).
On a small, rimmed baking sheet, stir together strawberries, 2 tablespoons (24 grams) granulated sugar, and salt until well combined; spread in a single layer.
Bake until berries are very soft and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Strain strawberries and juices through a fine-mesh sieve set over a
small saucepan. Let strawberries cool for 15 to 20 minutes. Cut into ¼-inch pieces. Transfer any additional berry juices to saucepan.
In a medium bowl, stir together chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.
In a separate small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.
Add water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan. Set juice mixture aside.
Lightly punch down dough. Cover and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.
Shape bread: Turn out dough onto a lightly floured surface and divide in half (about 495 grams each). Roll each portion into a 30-inch rope. Cut each rope into 1-inch-long pieces (about 16 grams each). Working in batches, dip dough pieces in strawberry mixture; dredge in granulated sugar, gently shaking off excess. Place dough pieces in pan in even layers. Pour remaining strawberry mixture all over dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 to 45 minutes.
Preheat oven to 375°F (190°C).
Bring juice mixture in saucepan to a boil over medium-high heat, stirring occasionally until butter is melted and sugar dissolves; cook for 2 to 3 minutes. Pour evenly all over dough.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 20 minutes.
Make glaze: In another medium bowl, whisk together confectioners’ sugar, milk, melted butter, and vanilla bean paste until smooth. Drizzle all over warm bread. Serve immediately. Cover and refrigerate for up to 3 days.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.

Recipe by Bake From Scratch.