Brioche with dulce de leche

Ingredients

• 25 g (5 teaspoons)butter
• 15 ml (3 teaspoons)milk
• 3 g (1 teaspoon)powdered yeast
• 240 g (2 cups)plain flour
• 50 g (1/4 cup)granulated sugar
• 1 pinchsalt
• 1egg
• 5 ml (1 teaspoon)vanilla extract, or imitation vanilla extract
• 5 ml (1 teaspoon)water
• 210 g (2/3 cup)dulce de leche
• 3 smallapples, peeled and cut into small cubes
• Optional, to tastechopped almonds

Instructions

1. 1

   Warm the milk

   Heat the milk and butter until the butter has melted. Let the milk mixture become lukewarm, then add the yeast and stir until dissolved.

2. 2

   Mix the dough

   In a large bowl, combine the flour, sugar and salt. Pour the milk mixture into the centre and mix until the dough is smooth and homogeneous.

3. 3

   Chill the dough

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

4. 4

   Roll the dough

   Spread the dough into a rectangle on the work surface.

5. 5

   Spread the filling

   Spread the dulce de leche over the dough, leaving a small border around the edges.

6. 6

   Add the toppings

   Scatter the chopped apples and almonds over the dulce de leche.

7. 7

   Shape the roll

   Roll the dough and filling into a cylinder.

8. 8

   Cut six pieces

   Cut the cylinder into 6 equal pieces.

9. 9

   Arrange on a tray

   Place the pieces on a baking tray lined with baking parchment.

10. 10

    Leave to rise

    Leave the pieces on the tray for 2 hours before baking.

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 the pastries

    Transfer the baked pieces to a cooling rack and leave them to cool.

What is brioche with dulce de leche?

Brioche is a French-style enriched bread, while dulce de leche is a milk-based caramel popular in several Latin American cuisines. This recipe brings the two together in a rolled, filled pastry, with apple for a fresh fruit contrast.

The dough here is simpler and less rich than many classic brioche doughs. Chilling makes it easier to handle, and the long tray rest gives the shaped rolls time to puff before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 7g protein, 60g carbs, 10g fat.

The flour, sugar, dulce de leche and apples supply most of the carbohydrates, while butter 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 rest

Yeast: dissolve it into milk that is lukewarm rather than hot, as excessive heat can affect the yeast. Mix the liquid into the dry ingredients until the dough looks evenly combined.

Chilling: allow at least 4 hours in the fridge, or leave it overnight as suggested. The recipe then calls for a further 2-hour rest after shaping, so allow for this when planning.

Filling and shaping

Dulce de leche: spread it in an even layer but keep a small border around the dough. That border helps the filling stay contained as you roll.

Apples and almonds: cut the apples into small cubes so they distribute more evenly through the roll. Almonds are optional; scatter them over the filling before rolling.

Getting the bake right

Egg wash: brush a thin, even layer over each roll before baking. This helps the surface colour as it cooks.

Doneness: bake at 160°C for 30 to 40 minutes. Since ovens vary, start checking towards the shorter end of the range; the rolls should look baked through and golden, not pale or doughy.

Timing and serving

The listed total time of 60 minutes does not include the recipe's 4-hour minimum chill or 2-hour tray rest. If you chill the dough overnight, plan the shaping and baking for the following day.

Serve the rolls slightly warm or at room temperature. They pair well with plain yoghurt or fresh fruit, which balances the rich, sweet filling.

How to handle the filling

A thick dulce de leche is easier to spread than a runny one, and small apple pieces are less likely to tear the dough. If the dough becomes difficult to handle while shaping, chill it briefly before continuing.

Recipe notes & tips

• Measure the milk carefully: the listed amount is only 15 ml.
• Let the milk and butter mixture cool to lukewarm before adding the yeast.
• Leave a small border around the dough when spreading the dulce de leche.
• Keep the apple cubes small to make rolling easier.
• Use baking parchment to help prevent the filling from sticking to the tray.
• Cool the rolls on a rack so steam does not collect underneath.

Variations

• Skip the almonds: leave them out for a nut-free version.
• Choose a tart apple: its sharper flavour contrasts with the dulce de leche.
• Add cinnamon: dust a little over the apples before rolling.
• Use imitation vanilla: the recipe allows either type of vanilla extract.
• Make smaller rolls: cut the cylinder into more pieces and check them earlier while baking.

Common mistakes to avoid

• Hot milk: it may harm the yeast; wait until the mixture is lukewarm before adding it.
• No chill time: the dough may be harder to shape; refrigerate it for at least 4 hours.
• Filling to the edges: dulce de leche can escape as you roll; leave a small border.
• Large apple pieces: they can make the dough difficult to roll; cut them into small cubes.
• Skipping the tray rest: the rolls may not have time to rise; leave them for 2 hours before baking.
• Overbaking: the rolls can dry out; begin checking after 30 minutes.

How to store

Once cool, keep the rolls in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven, or freeze them for longer storage and thaw before reheating.

Frequently asked questions