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Home Zachte briochebroodjes met vanilleroom

Baking Breakfast Weekend Festive French Rolls Vanilla

Kneading brioche dough by hand isn't a punishment, but it is work. With a good stand mixer it will turn into a smooth, elastic dough in about fifteen minutes, without you having to lift a finger.

Meanwhile you can make the vanilla cream on the stove—simple and tasty. This is the recipe for a lazy weekend, for when friends come over, or just because you feel like something truly delicious. Bake together, enjoy together.

x_ckl_recipe_markerSoft brioche rolls with vanilla cream Homemade brioche rolls filled with a light vanilla cream. A recipe where your stand mixer does the hard work and you enjoy the result. How do you make soft brioche rolls with vanilla cream? Breakfast French 10 rolls 30 min 20 min 2 hours 3 hours

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.

Baking Breakfast Weekend Festive French Rolls Vanilla 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 Stand mixer with dough hook Saucepan Mixing bowl Whisk Baking sheet Parchment paper Wire rack Springforms cake-tins Food Processor food-processors Sauce pan saucepan Whisks whisk Birkmann Springform Premium Baking ø 20 x 9 cm Birkmann Springvorm Salmon and lobster thermidor as a Christmas starter foodies-zalm-en-kreeft-thermidor-als-kerstvoorgerecht French toast met peer en kaneelsuiker foodies-french-toast-met-peer-en-kaneelsuiker Terracotta crème brûlée with orange and cardamom foodies-terracotta-creme-brulee-met-sinaasappel-en-kardemom Banana bread with apple foodies-bananenbrood-met-appel

Recipe

Soft brioche rolls with vanilla cream

Homemade brioche rolls filled with a light vanilla cream. A recipe where your stand mixer does the hard work and you enjoy the result.

Course	Breakfast
Kitchen	French
Servings	10 rolls

Preparation time

Preparation time	30 min
Time in oven	20 min
Stiffen up min.	2 hours
Total	3 hours

Equipment

Stand mixer with dough hook
Saucepan
Mixing bowl
Whisk
Baking sheet
Parchment paper
Wire rack

Ingredients

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

How do you make soft brioche rolls with vanilla cream?

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.

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You don't use a springform here, but if you prefer to bake one large brioche cake instead of individual rolls, this recipe works perfectly for that. Divide the dough into balls, place them next to each other in the tin and bake together. You'll get a beautiful pull-apart loaf that everyone at the table will want to share.

The vanilla cream is easiest to make a day in advance. Keep it covered in the fridge and loosen it with a stir before using. That way on the day itself you really only have to make the dough and you don't have to wait for anything. Smart planning, delicious tasting.

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