Brioche Rolls with Chocolate Chip Cookie Dough Filling
I’ll start by saying that these Brioche Rolls with Chocolate Chip Cookie Dough Filling, should not, under any circumstances, be consumed hot. This goes against the natural instinct of devouring yeasted dough pastries as soon as they come out of the oven, I know.
But this one, for a change, is at its best when it is cold. If you try to eat it while it’s hot, the dough will feel raw in your mouth, and the true flavor of the filling will be very faded.
It is important to allow this pastry to cool down completely, and if you really insist- reheat it for 10-15 seconds in the microwave, no more than that.
There’s also no need in brushing the pastry with simple syrup- sugar is abundant in here.
So, if you’re a cookie dough fan, this recipe is totally for you 😊
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Brioche Rolls with Chocolate Chip Cookie Dough Filling
Equipment: Squared pan sized 15cm (l) x15cm (w) x7.5cm (h)- Lined with parchment paper.
Recipe: 4 Extra-large 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 |
Chocolate Chip Cookie Dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 100g |
| Brown Sugar (Demerara) | 60g |
| White Granulated Sugar | 60g |
| Salt | 1/3 tsp |
| Eggs | 27g (Half one large sized egg) |
| Baking Powder | 3/4 tsp |
| Baking Soda | 1/8 tsp |
| All Purpose Flour | 165g |
| Dark Chocolate Chips | 45g |
| Milk Chocolate Chips | 45g |
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 paddle 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 12 minutes on low-medium speed, until the dough pulls away cleanly from the bowl.
- Shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge (6 hours at minimum).
For the cookie dough:
- In a medium sized bowl, using an electric handheld mixer, cream the butter with sugars and salt for about 3 minutes on medium speed.
- Add the eggs and keep mixing for 2-3 additional minutes on medium speed. Make sure to occasionally scrape the bowl in between, to promote even mixing.
- Sift all of the dry ingredients over the butter mixture: flour, baking powder and baking soda, and incorporate with cutting motions, until the dough is about 80% combined.
- Add in the chocolate chips, and knead the dough with your hands until it is uniform and nice to the touch.
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.
- Place the cookie dough on a parchment paper and cover it with a large piece of plastic wrap. Roll the dough to a rectangle sized 30cm (l) x 23cm (w).
- 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 180C (fan mode off), with a baking rack placed in the lowest shelf inside the oven, for 40-50 minutes. You may cover the pastries loosely with aluminum foil, 15 minutes into baking, to prevent over-browning.
- Take the pastries out of the oven, and do not consume until they have fully cooled down.
- You may reheat them slightly in the microwave, about 10-15 seconds only, before serving.
