Description
This brioche recipe with yeast creates rich, soft, and buttery rolls, perfect for sweet treats like buns, rolls, or babka. Filled with homemade pastry cream and topped with fresh berries, these rolls are indulgent and irresistible.
Ingredients
Dough:
300g bread flour (100%)
150g eggs (50%) – about 3 large
60g sugar (20%)
6g salt (2%)
150g soft butter (50%)
1.5g dry yeast
27g cold water (9%)
Zest of 1 orange (optional)
Pastry Cream:
125g heavy cream
125g milk
50g egg yolk
50g sugar
10g corn starch
5g plain flour
1 vanilla bean
Instructions
- Day 1:
- In a mixing bowl, combine cold water, yeast, sugar, and eggs, whisking together. Add the flour and mix until no dry flour remains. Cover and let it autolyse for 1 hour.
- Mix the dough on low speed in a mixer for 2-3 minutes. Add salt and mix for a couple more minutes. Then add the soft butter and mix for 10-15 minutes until the dough is smooth. Do not let the dough temperature exceed 82°F (28°C).
- Let the dough proof for 3-4 hours at 76-80°F (24-28°C), performing 2 stretches and folds. Then transfer it to the fridge for cold fermentation overnight (12 pm – 1 pm).
- Day 2:
- Remove dough from the fridge, divide it into 8 pieces (about 87g each). Roll each piece into a ball and place them on a parchment-lined tray. Let the dough proof for 1-2 hours until doubled in volume.
- Pastry Cream:
- Heat milk and cream on low heat. In a bowl, whisk together egg yolks, sugar, cornstarch, and flour. Gradually add the warm cream mixture to the yolk mixture. Return to heat and cook until thickened. Add vanilla and let cool.
- Shaping and Baking:
- Preheat oven to 375°F. Brush each brioche roll with egg wash, then make an indentation in each and fill with pastry cream. Optionally, top with fresh berries and sprinkle with sugar.
- Bake at 375°F for 10 minutes, reduce to 350°F and bake for another 10-12 minutes until golden brown. Let cool before serving.
Notes
- For variations, add citrus zest, cinnamon, or fruit like raisins to the dough.
- Experiment with fillings such as chocolate ganache, whipped cream, or jam for different flavor profiles.
- For vegan versions, substitute butter with vegan butter and eggs with flax eggs or aquafaba.
- Leftover rolls can be stored in an airtight container for 2 days or frozen for up to 1 month.
- Reheat by placing rolls in the oven at 350°F for 5-7 minutes or microwave for 20-30 seconds.
- Prep Time: 30-40 minutes
- Cook Time: undefined
- Category: Baked Goods
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
