Brioche filled with dulce de leche

Ingredients

• 25 g (5 teaspoons)butter
• 15 ml (3 teaspoons)milk
• 4 g (1 teaspoon)baking powder
• 240 g (2 cups)plain flour
• 50 g (1/4 cup)granulated sugar
• 1 pinchsalt
• 1egg
• 5 ml (1 teaspoon)vanilla extract or essence
• 5 ml (1 teaspoon)water
• 200 g (2/3 cup)dulce de leche (manjar)
• 3 smallapples, peeled and cut into small cubes
• To taste, optionalchopped almonds

Instructions

1. 1

   Warm the milk

   Heat the milk and butter until the butter has melted. Once the milk is lukewarm, add the baking powder and stir until dissolved.

2. 2

   Mix the dough

   In a large bowl, combine the flour, sugar and salt. Make a well in the centre, add the milk mixture and bring everything together into a smooth, even dough.

3. 3

   Chill the dough

   Wrap the dough in cling film and refrigerate for at least about 4 hours, or ideally overnight.

4. 4

   Roll it out

   On the work surface, roll the dough into a rectangle.

5. 5

   Spread the filling

   Spread the dulce de leche over the dough, covering it while leaving small borders around the edges.

6. 6

   Add the toppings

   Scatter the apple pieces and chopped almonds over the dulce de leche.

7. 7

   Form a cylinder

   Roll the dough up to make a cylinder.

8. 8

   Cut the rolls

   Cut the cylinder into 6 equal pieces.

9. 9

   Arrange in a tin

   Place the pieces in a round tin lined with baking paper.

10. 10

    Let them rest

    Leave the rolls to rest for 2 hours.

11. 11

    Brush with egg

    Beat the egg and brush it over each roll.

12. 12

    Preheat the oven

    Heat the oven to 160°C (325°F).

13. 13

    Bake the rolls

    Bake for 30 to 40 minutes.

14. 14

    Cool on a rack

    When baked, transfer the rolls to a wire rack to cool.

What is brioche filled with dulce de leche?

Brioche is a French-style enriched bread, traditionally made with yeast, eggs and butter. This version takes the idea of a soft, rich sweet dough and rolls it around dulce de leche, apple and optional almonds.

The filling gives each slice a caramel-like centre and a little fruitiness. The dough here uses baking powder rather than the usual brioche yeast, so it is a simplified take rather than a classic brioche method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 7g protein, 61g carbs, 11g fat.

The flour, sugar, apples and dulce de leche provide most of the carbohydrates, while butter, almonds if used, and dulce de leche contribute much of the fat. The egg and flour provide some protein. Pair a roll with plain yoghurt or fresh fruit for a more balanced plate.

The dough and its ingredients

Milk and butter: warm them only until the butter melts, then let the mixture become lukewarm before adding the leavening. A hot mixture can affect how the dough comes together.

Flour and sugar: combine these with the salt before adding the liquid. Mix until the dough is smooth and cohesive, rather than adding extra flour unless it is genuinely difficult to handle.

Why the chilling matters

Chilling time: the recipe calls for at least about 4 hours in the fridge, ideally overnight. This is a substantial part of the schedule, so prepare the dough ahead rather than relying on the stated 60-minute total time.

After chilling: roll the dough into a rectangle on a lightly prepared work surface. If it feels firm straight from the fridge, give it a few minutes to become easier to roll.

Filling and rolling

Dulce de leche: spread it evenly but leave small borders at the edges. A thin, even layer helps keep the filling inside as you roll.

Apple and almonds: cut the apples into small, similar-sized cubes so they distribute evenly. Almonds are optional; scatter them over the filling before rolling the dough into a cylinder.

Resting and baking cues

Second rest: arrange the six pieces in a round tin lined with baking paper and leave them for 2 hours. The recipe does not give a specific visual rise cue, so keep them somewhere free from draughts while they rest.

Oven and doneness: bake at 160°C for 30 to 40 minutes. Check towards the shorter end of the range; the rolls should be baked through and golden, without letting the tops become too dark.

Serving and cooling

Cool the rolls on a wire rack after baking so steam can escape from underneath. This helps prevent the bases from becoming damp.

Serve them warm or at room temperature, on their own or with unsweetened yoghurt to balance the sweet filling. The rolls are easiest to portion along their existing spiral cuts.

Recipe notes & tips

• Measure the flour carefully so the dough does not become unnecessarily dry.
• Let the milk mixture cool to lukewarm before mixing it into the dry ingredients.
• Leave a narrow border when spreading the dulce de leche to limit filling leakage.
• Use small apple cubes to make the rolls easier to shape and slice.
• Line the round tin with baking paper to make lifting the rolls out simpler.
• Start checking the rolls at 30 minutes, as oven performance can vary.

Variations

• Skip the almonds: leave them out for a nut-free version.
• Add cinnamon: sprinkle a little over the apples for a warm spice note.
• Use pear: replace the apples with peeled, finely diced pear.
• Change the fruit: try small pieces of firm peach when in season.
• Add citrus zest: mix a little orange zest into the filling for a fragrant variation.

Common mistakes to avoid

• Hot milk mixture: allow it to cool until lukewarm before adding it to the dough.
• Skipping the chill: refrigerate for at least about 4 hours so the dough can firm up before rolling.
• Overfilling: leave small borders and spread the dulce de leche in an even layer.
• Large apple pieces: dice them small so they do not make the roll difficult to shape.
• Crowding the tin: arrange the six pieces with room for them to rest and bake.
• Overbaking: begin checking at 30 minutes and remove the rolls when baked through and golden.

How to store

Once completely cool, store the rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm individual portions briefly in a low oven or microwave until just heated through.

Frequently asked questions