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Brioche Roll

A tender, buttery brioche roll filled with citrus-scented pastry cream and jewel-like candied fruits, perfect for special occasions or a luxurious breakfast.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: French, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the brioche dough
  • 500 g Flour
  • 10 g Salt
  • 50 g Sugar
  • 4 large Eggs Room temperature
  • 200 ml Warm milk
  • 1 tbsp Lemon zest
  • 1 tbsp Orange zest
  • 1 tbsp Orange blossom water
  • 20 g Crumpled baker's yeast
  • 100 g Softened butter
  • 1 large Egg yolk For egg wash
For the optional imbibing syrup
  • 50 ml Water For syrup
  • 50 g Sugar
  • 1 tbsp Vanilla
For the filling
  • 250 g Vanilla pastry cream Chilled
  • 150 g Candied fruits Such as raisins, candied oranges, and candied cherries

Method
 

Making the Brioche Dough
  1. In a large bowl, mix flour, salt, and sugar.
  2. Add eggs, warm milk, lemon zest, orange zest, orange blossom water, and crumbled baker's yeast.
  3. Knead for 8 minutes until the dough is smooth.
  4. Incorporate softened butter into the dough and knead for another 5 to 8 minutes.
  5. Cover the dough and let it rest in a warm place for 1.5 to 2 hours, or refrigerate overnight.
Preparing the Pastry Cream
  1. Prepare the vanilla pastry cream the day before and keep it cool.
Shaping and Baking
  1. Shape the brioche by rolling it, adding candied fruits as desired.
  2. Bake according to standard brioche recipes.
Making the Imbibing Syrup
  1. Boil equal parts water and sugar with orange zest and vanilla.
  2. Let it cool and brush onto the brioche when still warm.
Serving
  1. Slice it while still slightly warm to reveal the swirls of pastry cream and pockets of candied fruit.
  2. Serve with extra pastry cream, powdered sugar, or alongside strong coffee or chai.

Notes

Use real butter and room-temperature eggs for the silkiest dough. If your kitchen is cold, let the dough rise in the oven with just the light on. Don’t overfill with pastry cream; it should be a ribbon, not a flood. Toss candied fruit in a tablespoon of flour before adding to the dough to prevent them from sinking. Brush the warm loaf with orange-vanilla syrup immediately after baking.