Brioche Rolls Cake
Cozy up to these pillowy-soft and fragrant brioche rolls
Simply perfect for your breakfast
I take breakfast seriously. VERY seriously :)
It is after all the most important meal of the day. It should be wholesome and nutritious to kick-start your day in the right direction.
So how about one of these oven-warm, made-from-scratch sweet rolls for breakfast tomorrow?! You are going to love the drool-inducing aroma of this sweet and buttery, freshly-baked bread drifting from your oven.
Now look at this photo, close your eyes and imagine that first bite. The powdery sugar on your lips, the warm and flaky brioche under your teeth, and the buttery and citrusy flavor hitting your taste buds. Can you feel it too?!? I wish I could tele-transmit the flavor and aroma to you. But until someone figures out how to do that on our iPhone, all I can do is send you my recipe, so you can try it in your own kitchen.
This recipe is quite simple and doesn't require much labor. You can let your food processor or mixer do all the hard work. Push the button and watch the magic happen!
What you do need to do is plan it ahead of time. For a soft and fluffy brioche bread you need to let the dough rise a few times. The first rise happens after you first mix the dough.
After the dough gets to double its size, roll it out, brush with melted butter, fold and roll out again. After you do this a few times to create some layers that will puff up when baking, let the dough rise again.
Roll out, sprinkle with butter and brown sugar, make into a log, cut in rolls and let it rise. Once more.
I know it sounds complicated and a long process, but it's really not. Make sure to watch my video to see how easy it really is! And don't skip anything ... Every step is there to make the rolls as soft and as fluffy as possible.
Believe me. All the wait is well worth it!
I think I'm under a sweet-rolls spell. Just look at the swirls. Hypnotizing, right?!
INGREDIENTS:
YIELD: 1 cake, 6 rolls
- 1 cup (150 gr) all-purpose flour, plus a few tablespoons if needed
- 2 cups (300 gr) bread flour
- 1/2 cup (100 gr) sugar
- pinch of salt
- 6 oz (170 gr) unsalted butter, divided
- 1 tablespoon (10 gr) yeast
- zest of 1 orange
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (235 ml) milk, warm
- 1 to 2 tablespoons of brown sugar
- powdered sugar to decorate
PREPARATION:
TIME: 20 minutes active, 45 minutes baking, several hours inactive
Add 4 oz of butter (save the rest for later), and pulse.
Add 1 tablespoon of yeast, 1 egg, 1 teaspoon of vanilla extract, and finely grates zest of 1 orange. Mix.
Warm up the milk (about 1 cup) and add some at a time while mixing. Add enough so the dough comes together.
Add more milk if too hard to knead. Add a little more flour if too sticky.
Continue kneading for several minutes until elastic.
Make into a ball.
Cover with plastic wrap and kitchen towel and let rest in a draft free space (like your panggangan 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).
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 about 1/3 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 and brush with melted butter.
If you like, sprinkle with brown sugar or other flavors. I used about 1 tablespoon of sugar but you're welcome to do more for a sweeter result.
Roll up the dough on the longer side (you should end up with a roll that's about 15 inches long).
Cover a 9 inch round baking pan with parchment paper or grease with butter.
Cut the log into 6 equal parts.
Place them cut side down on a baking pan (9 inch in diameter).
Cover with plastic and kitchen towel. And let the rolls rise for at least one hour or longer.
Preheat the panggangan to 375° F (190° C).
Brush the top of the rolls with egg wash or milk. Bake on the lower third part of the panggangan for about 45 minutes until golden on top.
Sprinkle with powdered sugar and serve.
Even more delicious when warm!
Cover with plastic wrap and kitchen towel and let rest in a draft free space (like your panggangan 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).
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 about 1/3 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 and brush with melted butter.
If you like, sprinkle with brown sugar or other flavors. I used about 1 tablespoon of sugar but you're welcome to do more for a sweeter result.
Roll up the dough on the longer side (you should end up with a roll that's about 15 inches long).
Cover a 9 inch round baking pan with parchment paper or grease with butter.
Cut the log into 6 equal parts.
Place them cut side down on a baking pan (9 inch in diameter).
Cover with plastic and kitchen towel. And let the rolls rise for at least one hour or longer.
Preheat the panggangan to 375° F (190° C).
Brush the top of the rolls with egg wash or milk. Bake on the lower third part of the panggangan for about 45 minutes until golden on top.
Even more delicious when warm!
Komentar
Posting Komentar