Make it a breakfast to remember with one of these fragrant and soft brioche roll filled with custard cream
Who is ready to roll?!? If you’re anything like me, I’m always ready for a roll … especially if we are talking about a pillowy soft brioche roll stuffed with velvety and rich custard cream in every layer.
Take a look!
Maybe because I got myself a new FANCY stand up mixer, that makes the job oh-so easy. Or maybe because I crave the drool-inducing aroma of this sweet and buttery, freshly-baked bread drifting from my oven.
Not sure what the reason is, but I’m under a sweet-roll spell.
I can’t wait to bake some more.
This recipe is quite simple. It starts the same way as my other brioche rolls. Just make some custard cream while you wait for the sweet bread to rise. When you roll out the dough the last time, add a layer of the cream, roll it up, cut in pieces and bake. Easy as that! Ready to try it too?!? Here is the recipe for you!
INGREDIENTS: YIELD: 1 cake, 8 large rolls
For the dough:
- 2 cups (260 gr) all-purpose flour, plus a few tablespoons if needed
- 2 cups (260 gr) bread flour
- 1/2 cup (100 gr) sugar
- 1/4 teaspoon salt
- 6 oz (170 gr) unsalted butter, divided
- 1 packet (2 1/4 teaspoon, 7 gr) active dry yeast
- zest of 1 orange
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (235 ml) milk, warm
- For the cream:
- 12 oz (350 ml) whole milk, warm
- 1/4 cup (50 gr) sugar
- 3 tablespoon (30 gr) corn starch
- 2 egg yolks
- 1 teaspoon vanilla extract
TIME: 20 minutes active, 40 minutes baking, at least 4 hours inactive
In your mixer, add the all-purpose and bread flour, sugar, salt, butter (at room temperature and cut in pieces), yeast, eggs, orange zest and vanilla extract. Start mixing.
Warm up the milk and add some at a time while mixing. Add enough so the dough comes together.
Knead for several minutes until smooth and elastic. Add more milk if too hard to knead.
Make into a ball. Cover with plastic wrap and kitchen towel and let rest in a draft free space (like your oven turned off!) for at least 4 hours or overnight (if overnight place in the refrigerator before going to bed and remove from refrigerator in the morning).
Make the custard cream:
In another medium size pan, whisk the egg yolks with sugar, vanilla extract, and corn starch until smooth and fluffy. Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.
Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
Pour the cream in a bowl and let it cook down. Cover with plastic wrap and refrigerate until ready to use.
Sprinkle the counter with flour. Roll out the dough into a rectangle about 15 by 10 inches. Make sure to turn the dough around while rolling so it won’t stick to the counter.
Melt 2 oz of butter, and brush the dough (use half of the butter).
Fold in three parts as shown in my photo – you should end up with a 5 by 10 rectangle.
Turn the folded dough around by 90 degrees and start rolling out again.
Repeat the steps: Brush once more with butter and fold in three parts again.
Let the dough rest for at least half hour.
Turn 90 degrees, roll out again in a thin rectangle.
Cover with a thin layer of cream
Roll up the dough on the longer side (you should end up with a roll that’s about 20 inches long).
Cover an 11-inch round baking pan with parchment paper or grease with butter.
Cut the log into 8 equal parts.
Place them cut side down on a baking pan.
Cover with plastic and kitchen towel. And let the rolls rise for at least one hour or longer.
Preheat the oven to 375° F (190° C).
Brush the top of the rolls with egg wash or milk. Bake on the lower third part of the oven for about 35-40 minutes or until golden on top.
Sprinkle with powdered sugar and serve.
Even more delicious when warm!