Description
These Milk Brioche Rolls are soft, fluffy, and filled with a creamy milk custard. With their golden, buttery crust and delicate sweetness, they make the perfect treat for breakfast or dessert.
Ingredients
Units
Scale
For the Brioche Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk (110°F)
- 2 large eggs
- 1/4 cup unsalted butter, softened
For the Milk Custard Filling:
- 1 cup whole milk
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 egg yolk
For the Topping:
- 1 egg yolk + 1 tablespoon milk (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough: In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour, eggs, salt, and butter. Knead until smooth and elastic. Cover and let it rise for 1-2 hours until doubled in size.
- Make the Custard Filling: In a saucepan, heat milk over medium heat. In a bowl, whisk sugar, cornstarch, egg yolk, and vanilla. Slowly pour the warm milk into the mixture while whisking. Return to heat and stir until thickened. Let it cool.
- Shape the Rolls: Roll out the dough and cut into rectangles. Place a spoonful of custard in the center of each, fold over, and seal the edges. Arrange on a baking sheet and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Brush rolls with egg wash and bake for 15–18 minutes until golden brown.
- Finish: Dust with powdered sugar and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Can be filled with chocolate, jam, or Nutella for variety.
