Soft brioche rolls with vanilla cream

Ingredients

• 500 gwheat flour (type 550 or patent flour)
• 7 g (1 sachet)dried yeast
• 100 mllukewarm whole milk
• 60 gcaster sugar
• 1 tspsalt
• 4eggs (M), beaten
• 150 gsoft unsalted butter, in cubes
• 400 mlwhole milk
• 1vanilla bean
• 4egg yolks
• 80 gcaster sugar
• 40 gcornstarch
• 20 gunsalted butter
• 1egg, beaten

Instructions

1. 1

   Activate yeast

   Dissolve the dried yeast in the lukewarm milk and leave it for 5 minutes, until it begins to foam.

2. 2

   Mix the dough

   Put the flour, sugar and salt in the bowl of a stand mixer. Add the yeast mixture and beaten eggs, then knead on a low speed until combined.

3. 3

   Knead in butter

   With the mixer running at medium speed, add the soft butter a piece at a time. Knead for another 10 minutes, until the dough is smooth and slightly glossy.

4. 4

   Rise the dough

   Cover the bowl with cling film and leave the dough at room temperature for 1.5 hours, or until it has doubled in volume.

5. 5

   Make the cream

   Warm the milk over a low heat with the vanilla bean and its scraped-out seeds. In a separate bowl, whisk the egg yolks, sugar and cornstarch until smooth. Slowly pour in the warm milk while stirring, then return the mixture to the pan. Cook over a medium heat, stirring, until thick. Take it off the heat and stir in the butter. Leave to cool with cling film pressed directly onto the cream's surface.

6. 6

   Prepare the oven

   Preheat the oven to 180°C (160°C fan). Line a baking sheet with parchment paper.

7. 7

   Shape the rolls

   Punch down the risen dough and divide it into 10 equal pieces. Flatten each piece, put a tablespoon of vanilla cream in the centre and seal the dough well around it. Arrange the rolls seam-side down on the baking sheet.

8. 8

   Prove the rolls

   Cover the rolls with a clean tea towel and leave them to rise for another 30 minutes.

9. 9

   Brush and bake

   Brush the rolls with the beaten egg and bake for 18 to 20 minutes, until golden brown and cooked through. Cool briefly on a wire rack before serving.

What are brioche rolls?

Brioche is a French enriched bread, made with eggs and butter for a tender, rich crumb. These individual rolls take that soft dough and tuck vanilla custard inside.

The filling is cooked separately, so it can cool and thicken before shaping. That helps it stay in the centre while the rolls bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 11g protein, 60g carbs, 19g fat.

The flour and sugars provide most of the carbohydrates, while butter, egg yolks and whole milk contribute much of the fat. Eggs, milk and flour also supply some protein. Pair a roll with fruit and plain yoghurt for a plate with freshness and extra protein.

Building a soft dough

Yeast: The milk should be lukewarm rather than hot, and the 5-minute rest gives the yeast a chance to start foaming.

Butter: Add the soft cubes gradually while the mixer runs. The extra 10 minutes of kneading helps bring the enriched dough together into a smooth, slightly glossy mass.

Getting the vanilla cream right

Vanilla: Scrape the seeds from the bean and warm them with the milk to flavour the custard. Keep the heat low as the milk warms.

Thickening: Whisk the yolks, sugar and cornstarch smooth before adding the milk slowly. Stir continuously once the mixture returns to the pan, and take it off the heat when it has thickened.

Shaping without leaks

Filling: Let the cream cool before using it, then add a tablespoon to the centre of each flattened dough piece. Keep the edges clear enough to bring them together.

Sealing: Pinch the dough closed all the way around the filling and place each roll seam-side down. This helps keep the cream enclosed during the final rise and bake.

Rise and bake cues

First rise: Leave the covered dough at room temperature for 1.5 hours, checking for it to double in volume rather than relying only on the clock.

Final rise: Give the shaped rolls 30 minutes under a clean tea towel. Bake at 180°C (160°C fan) for 18 to 20 minutes, looking for an even golden colour and dough that is cooked through.

Serving the rolls

These rolls are best served slightly warm or at room temperature, once the filling has had a brief chance to settle after baking. They work well for breakfast or an afternoon treat.

For a more balanced plate, pair one roll with fresh fruit and plain yoghurt. The fruit adds freshness alongside the buttery dough and sweet cream.

Recipe notes & tips

• Use butter that is soft enough to incorporate easily, but not melted.
• Add the butter gradually so it has time to work into the dough.
• Press cling film directly onto the cooling cream to prevent a skin forming.
• Let the cream cool before filling the rolls so it is easier to handle.
• Pinch each seam firmly closed and place it underneath on the tray.
• Check the rolls near the end of the baking time, as ovens can vary.

Variations

• Citrus cream: Add finely grated lemon or orange zest to the milk as it warms.
• Chocolate centre: Fold a little chopped chocolate into the cooled vanilla cream.
• Pear filling: Add small pieces of ripe pear to the cream before sealing the rolls.
• Pearl sugar: Sprinkle pearl sugar over the egg wash before baking for a crunchy top.
• Almond finish: Scatter flaked almonds over the brushed rolls before they go in the oven.

Common mistakes to avoid

• Hot milk: Very hot milk can impair the yeast; use lukewarm milk and check that it starts to foam.
• Adding butter all at once: The dough may struggle to absorb it; add the cubes one piece at a time.
• Lumpy cream: Adding the warm milk too quickly can make the mixture uneven; pour slowly while whisking.
• Warm filling: Soft, warm custard is harder to contain; cool it before shaping the rolls.
• Loose seams: Cream can escape through gaps; pinch the dough closed thoroughly and place the seam underneath.
• Underbaking: Pale rolls may still be doughy inside; bake until golden and cooked through, within the stated 18 to 20 minutes.

How to store

Keep cooled rolls in an airtight container in the fridge and eat within 2 days. Warm briefly in a low oven or microwave until just heated through; avoid overheating, which can make the brioche dry. The filled rolls can also be frozen once cool, then thawed in the fridge and gently reheated.

Frequently asked questions