Deliciously soft brioche rolls filled with an almond filling. A seriously amazing addition to any breakfast or brunch!
As I thought about my first bake of the year, I felt like it needed to be big. It needed to be impressive. That I needed to tackle something that I really was afraid of. Baked Alaska? Laminated dough? Popovers?
The thing is, this week has been crazy! I flew back into town on Tuesday, which only left a few days to fit baking in. And the past few days have consisted of running around and trying to catch up on life.
I finally settled on a recipe I’ve been eyeing for a while now. Almond brioche rolls. This recipe originally comes from the website simplysogood.com, though I’ve made a few changes.
The dough is a soft, enriched dough. The kind you just know is going to make delicious rolls or bread or whatever you decide to do with it.
Once you’ve made the dough, you let it sit in the fridge overnight to really develop a better flavor. Fortunately, the dough doesn’t take long to throw together, so you don’t feel like it’s a never-ending project.
Brioche Dough:
2 tablespoons warm water
2 teaspoons active dry yeast 4 1/2 cups all-purpose flour 3/4 cup milk, slightly warmed 1 1/4 teaspoons salt 2 large eggs, slightly beaten 1 teaspoon vanilla extract 10 tablespoons unsalted butter, softened
1/2 cup sugar
In a small bowl, add the yeast to the water. Allow to sit for 5 to 10 minutes. Meanwhile, cream butter and sugar in another bowl. In the bowl of a stand mixer, add flour and salt.
While mixer is running on low, add milk, vanilla, yeast mixture, and eggs. You can use your paddle attachment to mix here. Add half of the butter and mix until dough is mixed and all ingredients come together. Add remaining butter, and beat until thoroughly mixed. Knead the dough, either in mixer with a dough hook or by hand until the dough is smooth and elastic. This should take about 4 to 6 minutes. Place dough in bowel and let rise for one and a half hours. Punch dough and shape back into a ball. Place the dough back in the bowl and
refrigerate overnight.
Remove from fridge and let stand about 2 hours.
Almond Filling:
1 1/4 cup sliced almonds + extra for the tops
1/2 cup sugar
1/2 cup butter, softened
3 tablespoons flour
1 egg + 1 egg for tops
1 teaspoon vanilla
Meanwhile, make almond filling about 15 minutes before dough is ready to use. Place almonds in a food processor and process until fine. Add sugar and pulse 1-2 times. Add butter, flour and cornstarch and pulse again until crumbly. Add egg and vanilla. Pulse until smooth.
Roll dough into a rectangle, about 18 inches by 12 inches. Spread almond mixture over the top. Using a pastry cutter or a knife, cut into 1-inch strips. Roll up strips and place into a buttered muffin tin. Let rise for about 1 hour.
Beat an egg in a small bowl. Brush on tops of rolls and sprinkle sliced almonds on top. Bake at 350 for 20-22 minutes, or until golden brown. Remove from pan immediately, and enjoy!
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