Raspberry Chocolate Brioche Rolls:

Equipment: Baking rings sized 8cm (d) x 2.5 cm (h) (alternatively, the pastries can be baked together in a standard sized rectangular pan)

Recipe: 8 Large individual pastries

Brioche Dough (about 550g):

Raspberry Cream Filling:

Whipped Raspberry Cream:

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.

1. Into a standing mixer bowl fitted with the paddle attachment, add all of the dough’s ingredients, except for the butter cubes and chocolate chips. Mix on low speed for a few minutes until a lump of dough is formed.
2. 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 (the dough may need a few more minutes of kneading). Add in the chocolate chips and mix for a few seconds just to incorporate them into the dough.
3. Shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.

For the raspberry cream filling:

1. Into a small saucepan, add the eggs and sugar and whisk until combined.
2. Add the raspberry puree, lemon juice and lemon zest, and cook on medium heat, constantly whisking, until the mixture is boiling.
3. Once boiling, turn off the heat and add the butter Whisk it into the mixture until melted.
4. Transfer to a clean bowl and apply a piece of plastic wrap directly to the surface of the cream to prevent a skin from forming and cool down to room temperature. Add the almond meal and pudding mix and whisk thoroughly to a spreadable consistency.

Whipped raspberry cream:

1. It is recommended to make this cream when you are about to decorate the pastries, after they are baked.
2. Beat all the cream’s ingredients together to a pipeable consistency. Transfer to a piping bag fitted with a nozzle of your choice (I’ve used a plain round nozzle 1/2 cm (d)).

Assembly and baking:

1. 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.
2. Evenly spread the entire amount of raspberry cream filling over the dough.
3. Using a pizza cutter, cut 3cm wide strips, and roll them from the bottom towards the top.
4. Arrange the rolls inside the baking rings. Add moisture using water spray bottle. Cover and proof for 30 minutes at room temperature.
5. Bake in a pre-heated oven set to 170C (fan mode off), with a baking rack placed in the lowest shelf inside the oven, for 20-25 minutes (mine took 23 minutes to bake), until the pastries have browned.
6. As soon as the pastries are out of the oven, brush them with 1:1 sugar syrup, and let them cool on a cooling rack.
7. Pipe the raspberry cream on top of the pastries and decorate with freeze dried raspberry chunks.
8. Recommended to eat fresh the same day they’re baked, and store refrigerated only in an airtight container. The pastries can be reheated 15 seconds in the microwave to restore the soft texture.

Notes for gluten free version:

1. You can use the sweet chocolate gluten free yeasted dough I shared here, and in order to get 8 pastries, you can make half the recipe, exactly as per the instructions of that recipe.
2. Roll the dough to the same dimensions mentioned in here (36 cm (l) x 24 cm (w)), evenly spread the raspberry cream and sprinkle some chocolate chips on top.
3. Cut to 8 strips, 3cm wide each, and arrange inside the baking rings. Add moisture with water spray bottle, cover and proof in the refrigerator 40-60 minutes, until the pastries look puffed and almost double in size.
4. After proving, add more moisture to the pastries, and bake at 170C, fan mode off, placing a baking rack at the lowest shelf inside the oven, for 20-25 minutes (they should brown, so watch your oven so they don’t get too brown).
5. As I mentioned at the top of this page, if you don’t own baking rings, you could bake in a standard rectangular pan, however since these are gluten free bakes, which are limited in their expansion compared to gluten filled bakes, I’d recommend using two standard loaf pans, arranging 4 pastries inside each one.