Brioche Rolls with Brownie Filling
Rich, buttery and comforting brioche rolls with brownie filling. My brioche dough is back with a brownie filling, which took little than expected to correct and adapt as yeasted dough filling. Note that baking is at lower than usual temperature, yet it is baked for longer time, so it’s important to watch your oven and check when the pastry is done.
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Brioche Rolls with Brownie Filling:
Equipment: Squared pan sized 15cm (l) x15cm (w) x7.5cm (h)- Lined with parchment paper.
Recipe: 4 Large individual rolls
Brioche Dough (about 500g):
| Ingredient | Amount (g / units) |
| Bread Flour | 182g |
| All Purpose Flour | 55g |
| Eggs | 110g (2 Large sized eggs) |
| Cold Unsalted Butter (cubed) | 90g |
| Salt | 1/2 tsp |
| White Granulated Sugar | 18g |
| Milk | 36g |
| Dry Yeasts | 1 tsp |
Brownie Filling:
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 65g |
| Unsalted Butter | 35g |
| All Purpose Flour | 30g |
| Almond Meal | 15g |
| Baking Powder | 1/4 tsp |
| Dutch Processed Cocoa Powder | 5g |
| Vanilla Extract | 1 tsp |
| Salt | 1/4 tsp |
| White Granulated Sugar | 70g |
| Eggs | 50g (1 medium sized egg) |
| Heavy Cream (38%) | 15g |
Sugar Syrup:
| Ingredient | Amount (g / units) |
| Boiling Water | 40g |
| White Granulated Sugar | 35g |
Preparation instructions:
For the Brioche Dough:
Important note: brioche dough is very sticky and hard to work with as soon as it is done kneading. Therefore, it requires a long fermentation, preferably in the refrigerator for at least 4 hours or up to overnight (most recommended). Please take this into consideration when making your baking plans.
- Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients, except for the butter cubes. Mix on low speed for a few minutes until a lump of dough is formed.
- Add the butter gradually, a few cubes at a time, waiting until the first cubes are incorporated before adding the next ones. After all the butter is added, continue kneading for 10 minutes on low-medium speed, until the dough pulls away cleanly from the bowl.
- With oiled hands shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.
For the brownie filling:
- In a bowl, melt the chocolate and butter together in the microwave and mix into a smooth ganache.
- Into a separate medium sized bowl, pour the ganache and add the sugar, salt, eggs and vanilla extract. Whisk thoroughly to a smooth batter.
- Sift all of the dry ingredients over the chocolate mixture: flour, cocoa powder, baking powder and almond meal.
- Whisk thoroughly to a smooth batter. Add in the heavy cream and mix to combine.
Assembly and baking:
- On top of a lightly floured counter, roll the dough to a rectangle sized 36cm (l) x 24cm (w), with the wider side facing you.
- Evenly spread the entire amount of brownie filling over the dough.
- Using a pizza cutter, cut 6cm wide strips, and roll them from the bottom towards the top.
- Arrange the rolls inside the prepared cake pan. Cover and proof for 40 minutes at room temperature.
- Bake in a pre-heated oven set to 160C (fan mode off), with a baking rack placed in the lowest shelf inside the oven, for 40-50 minutes, until the pastries have browned.
- As soon as the pastries are out of the oven, brush them with the sugar syrup and let them cool on a cooling rack.
