Weiche Briochebrötchen mit Vanillecreme

Zutaten

• 500 g wheat flour (type 550 or patent flour)
• 7 g dried yeast (1 sachet)
• 100 ml lukewarm whole milk
• 60 g caster sugar
• 1 tsp salt
• 4 eggs (M), beaten
• 150 g soft unsalted butter, in cubes
• For the vanilla cream:
• 400 ml whole milk
• 1 vanilla bean
• 4 egg yolks
• 80 g caster sugar
• 40 g cornstarch
• 20 g unsalted butter
• For brushing:
• 1 egg, beaten

Zubereitung

1. 1

   Dissolve the yeast in the lukewarm milk and let stand for 5 minutes until it starts to foam.Put the flour, sugar and salt in the bowl of your stand mixer. Add the yeast mixture and the eggs. Knead on a low speed until everything comes together.Add the soft butter in cubes, one piece at a time, while the mixer runs at medium speed. Knead the dough for another 10 minutes until it is smooth and slightly glossy.Cover the bowl with cling film and let the dough rise at room temperature for 1.5 hours, or until it has doubled in volume.Meanwhile make the vanilla cream. Warm the milk with the vanilla bean (seeds scraped out) over low heat. Whisk the egg yolks with the sugar and cornstarch smooth in a separate bowl. Pour the warm milk into the egg mixture slowly while stirring, return everything to the pan and cook, stirring, over medium heat until a thick cream forms. Remove from the heat and stir in the butter. Let cool, cover with cling film directly on the surface of the cream.Preheat the oven to 180°C (160°C fan). Line a baking sheet with parchment paper.Punch down the risen dough and divide into 10 equal pieces. Flatten each piece, place a tablespoon of vanilla cream in the center and seal the dough well. Place the rolls seam-side down on the baking sheet.Let the rolls rise another 30 minutes under a clean tea towel.Brush the rolls with beaten egg and bake them for 18 to 20 minutes until golden brown and cooked through. Let cool briefly on a wire rack before serving.