French pastries always make me smile. Getting into a French Boulongerie is definitely one of my favorite tourist attractions while visiting Paris. The aromas that fill the shop and even get into the street make me wanna taste EVERYTHING.
One of my top favorite French pastries is definitely Brioche rolls. Brioche is one buttery heaven that is simply to-die-for. It’s super rich and airy, and goes just perfectly with all kinds of spreads and filling.
So I decided to make my own brioche rolls at home. They are easy to make and even though the dough requires overnight rising – they are heaven! If you like brioche rolls as much as I am – you just have to give this recipe a shot!
White Chocolate Brioche Rolls
For the brioche rolls dough:
- 270 grams all-purpose flour
- 3 grams active dry yeast
- 10 ml. milk
- 25 grams sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 tsp. vanilla extract
- 1 tsp. salt
- 100 grams cold butter (cut into cubes)
- 100 grams white chocolate chips
- Sugar crystals for decoration
- Beaten egg for brushing
- In a bowl of a mixer with dough-hook place flour, yeast, milk, sugar, eggs, egg yolk and vanilla and knead for 5-6 minutes, until the dough begins to come together.
- Add salt and butter cubes and continue to knead until the butter is completely incorporated in the dough. Ultimately resulting dough is very sticky and that’s fine.
- Add white chocolate chips and knead just until it is dispersed in the dough.
- Wrap the dough in plastic wrap and refrigerate overnight.
- Cut out pieced weighing about 60-70 grams and form ball shape from each piece. Place in a brioche or muffin tin and cover with a damp towel.
- Allow rising in a warm environment for about 30-40 minutes or until brioches are almost double in volume.
- Preheat oven to 175c degrees.
- Gently brush the brioches with egg and sprinkle sugar crystals on top.
- Bake for 10-15 minutes or until golden and set.
- Serve warm with jam or butter.
- You can add nuts or dried fruits into the dough instead (or along with) chocolate chips.
- The pastries are at their best on the day of baking.