Brioche chocolate roll by Dorner Frères (@dornerfreres)
150g of our fresh pasteurized milk
12g of yeast
250g of flour
3g of salt
50g butter
spread
Preparation
1.
Blend milk, flour, yeast and salt for about 5 minutes with a mixer. If you don’t have a mixer do it by hand !
2.
The mix should peel off the walls of the bowl before adding the butter. Mix for 10 minutes until it comes completely off the sides of the bowl.
3.
Form a smooth ball and place in the fridge for 45 minutes.
4.
Spread the brioche dough with a pastry roller, make a rectangle then add the spread (generously). For a special treat, you can also add caramelized hazelnuts.
5.
Roll the mix into a sausage shape before cutting out rolls in the thickness you like. Allow to sit for 90 mins at room temperature.
6.
Cook your brioches for 12 minutes in an oven set to 160°c
