Hazelnut and Dulce de Leche Brioche Rolls
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
This is comfort food. A decadent treat, perfect for Christmas morning breakfast. It requires an overnight rise, but it’s nothing you can’t start in the evening and have fresh brioche rolls the next morning. The brioche can be made by machine or by hand. I’ve chosen to make it by machine…it’s almost shamefully too easy.
Serves: 10
Ingredients
- 150 g (5.3 oz.) butter, diced
- 100 ml (3.7 oz.) full cream milk
- 1 x vanilla bean pod, split lengthwise
- 2 x 7 g (0.5 oz. or 4 teaspoons) instant yeast sachets
- 500 g (1 1.7 lb.) plain flour
- 100 g (3.5 oz.) caster sugar
- A pinch of salt
- 2 eggs, lightly beaten
- 2 tbsp. cream fraiche
- 1 tbsp. vanilla bean extract
- 1 cup Dulce de Leche
- 1 cup hazelnuts, toasted and chopped
- Beaten egg, for the egg wash
Instructions
- Over low heat, melt together the butter and milk with the split vanilla bean pod. Once the mixture reaches a light simmer and the vanilla bean seeds have dispersed, remove from heat. Lightly whisk the mixture to return it to lukewarm temperature. Once warm (not hot, otherwise yeast will not activate) remove the vanilla bean pod and then add in the yeast, whisking gently to combine. Set aside.
- In a large mixing bowl or in the bowl of a stand-alone mixer fitted with a dough hook, combine the flour, sugar and salt. Create a well in the middle, adding the milk mixture in a steady stream. Roughly combine then add in the eggs, crème fraiche and vanilla extract. Knead well to combine until you have a soft, sticky and elastic dough.
- At this point the dough can be covered with cling film and left to rise in the refrigerator overnight (or alternatively if you want to have instant rolls in the morning let the dough rise for an hour and a half or until doubled, shape into rolls cover and refrigerate overnight… I let my dough rise overnight and then shaped them into rolls the next day for a slower rise and fluffier, more flavour infused roll).
- The next day, remove the dough from the refrigerator and let sit for half an hour to return to room temperature. Grease and line a baking dish or cake tin and set aside. Turn the dough onto a well-floured surface and knead for five minutes to bring together then roll into a large rectangle, roughly 50 (20”) x 40 (15”) cm.
- Spread the Dulce de Leche on top, leaving a 2 cm (0.75”) border and sprinkle over the chopped hazelnuts. Roll up the dough to make a long sausage and cut into 10 equal pieces or desired size (my rolls were 2 ½ cm or 1”). Place each piece, swirl side up, in the prepared dish and brush with egg wash. Cover and leave to rise in a warm place for one hour or until puffed.
- Preheat the oven to 160 C (320 F). Egg wash the buns a second time and then bake for 25-35 minutes or until golden brown. Serve warm.
