Description
Soft, golden brioche swirls filled with creamy vanilla pastry cream and melty chocolate chips, perfect for brunch or an indulgent treat.
Ingredients
Scale
- 450g all-purpose flour
- 60g granulated sugar
- 1 tsp salt
- 10g instant yeast
- 150ml whole milk, lukewarm
- 3 large eggs
- 100g unsalted butter, softened
- 1 tsp vanilla extract
- 40g cornstarch
- 3 large egg yolks
- 400ml whole milk (for pastry cream)
- 100g chocolate chips
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, mix flour, sugar, salt, and yeast. Add eggs and lukewarm milk. Mix until dough forms.
- Knead the dough for 8–10 minutes, then add softened butter and knead until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1.5 to 2 hours until doubled in size.
- Roll dough into a rectangle. Spread chilled vanilla cream over it and sprinkle chocolate chips evenly.
- Roll tightly, slice into buns, and place on a lined tray. Let rise again for 30–40 minutes.
- Brush with egg wash and bake for 20–25 minutes until golden brown.
- Let cool slightly before serving. Optional: dust with powdered sugar or glaze with syrup.
Notes
- Use room-temperature ingredients for best results.
- Chill pastry cream slightly before spreading.
- Don’t overfill to prevent spillage while baking.
- Store in an airtight container for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 12g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg