Chocolate-vanilla Brioche Rolls



  1. Warm up the milk and butter in the microwave for 30 seconds. Place the flour, sugar, salt, yeast, and egg in the bowl of a stand mixer with the dough hook attached.
  2. Pour the milk and butter mixture into the bowl.
  3. Knead for 10 minutes until the dough is smooth and elastic.
  4. Cover the bowl with a tea towel and proof somewhere warm for 1 hour and 30 minutes.
  5. Punch down the dough, then roll it out into a large, 0.5 cm-thick rectangle on a floured countertop.
  6. Melt the chocolate in a double boiler, then, once it has cooled a bit, spread it evenly over the dough using an offset spatula.
  7. Roll dough into a log tightly, then cut into 6 equal pieces using a sharp knife. Place the Flexipan 6 muffin mold on a perforated baking tray and put the rolls into it.
  8. Cover with a tea towel and proof for 1 hour. Meanwhile, preheat the oven to 180°C (355°F).
  9. Bake for 20 minutes.

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