Name: Chocolate-vanilla Brioche Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 3 h
Yield: 6
Ingredients: 1 Egg(s); 80 grams Sugar; 30 grams Butter; 300 grams Flour; 1 sachet(s) Yeast; 1 pinch Salt; 125 milliliters Milk; 1 teaspoon Vanilla extract; 150 grams Dark chocolate

Rolls briochés choco-vanille - Moule 6 Muffins Flexipan

Chocolate-vanilla Brioche Rolls

Categories : Breakfast / Brunch, Themes : Innovative recipes, Sweet recipes, World cuisine, Themes

Innovative recipes

Sweet recipes

World cuisine

Difficulty: Intermediate Preparation time 40 min Cooking time 20 min Rest time 2 h. Full time 3 hrs Servings: 6 Season: Winter

Ingredients

Egg(s) : 1
Sugar : 80 grams
Butter : 30 grams
Flour : 300 grams
Yeast : 1 sachet(s)
Salt : 1 pinch
Milk : 125 milliliters
Vanilla extract : 1 teaspoon
Dark chocolate : 150 grams

Preparation

Warm up the milk and butter in the microwave for 30 seconds. Place the flour, sugar, salt, yeast, and egg in the bowl of a stand mixer with the dough hook attached.
Pour the milk and butter mixture into the bowl.
Knead for 10 minutes until the dough is smooth and elastic.
Cover the bowl with a tea towel and proof somewhere warm for 1 hour and 30 minutes.
Punch down the dough, then roll it out into a large, 0.5 cm-thick rectangle on a floured countertop.
Melt the chocolate in a double boiler, then, once it has cooled a bit, spread it evenly over the dough using an offset spatula.
Roll dough into a log tightly, then cut into 6 equal pieces using a sharp knife. Place the Flexipan 6 muffin mold on a perforated baking tray and put the rolls into it.
Cover with a tea towel and proof for 1 hour. Meanwhile, preheat the oven to 180°C (355°F).
Bake for 20 minutes.

Chocolate-vanilla Brioche Rolls

Chocolate-vanilla Brioche Rolls

Ingredients

Preparation

Warm up the milk and butter in the microwave for 30 seconds. Place the flour, sugar, salt, yeast, and egg in the bowl of a stand mixer with the dough hook attached.

Pour the milk and butter mixture into the bowl.

Knead for 10 minutes until the dough is smooth and elastic.

Cover the bowl with a tea towel and proof somewhere warm for 1 hour and 30 minutes.

Punch down the dough, then roll it out into a large, 0.5 cm-thick rectangle on a floured countertop.

Melt the chocolate in a double boiler, then, once it has cooled a bit, spread it evenly over the dough using an offset spatula.

Roll dough into a log tightly, then cut into 6 equal pieces using a sharp knife. Place the Flexipan 6 muffin mold on a perforated baking tray and put the rolls into it.

Cover with a tea towel and proof for 1 hour. Meanwhile, preheat the oven to 180°C (355°F).

Bake for 20 minutes.

Mold for this recipe

6 Muffin Mold

Chocolate-vanilla Brioche Rolls

Chocolate-vanilla Brioche Rolls

Chocolate-vanilla Brioche Rolls

Ingredients

Preparation

Warm up the milk and butter in the microwave for 30 seconds. Place the flour, sugar, salt, yeast, and egg in the bowl of a stand mixer with the dough hook attached.

Pour the milk and butter mixture into the bowl.

Knead for 10 minutes until the dough is smooth and elastic.

Cover the bowl with a tea towel and proof somewhere warm for 1 hour and 30 minutes.

Punch down the dough, then roll it out into a large, 0.5 cm-thick rectangle on a floured countertop.

Melt the chocolate in a double boiler, then, once it has cooled a bit, spread it evenly over the dough using an offset spatula.

Roll dough into a log tightly, then cut into 6 equal pieces using a sharp knife. Place the Flexipan 6 muffin mold on a perforated baking tray and put the rolls into it.

Cover with a tea towel and proof for 1 hour. Meanwhile, preheat the oven to 180°C (355°F).

Bake for 20 minutes.

Mold for this recipe

6 Muffin Mold

Chocolate-vanilla Brioche Rolls

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