December is well under way, and so is our baking series! Today, we’re introducing the next segment – how to make decadent, melt-in-your-mouth chocolate-filled brioche rolls. The brioche is a versatile dough that could be used for many rolls (cinnamon, anyone?). Since we can’t turn down rich, chocolatey goodness…we’re starting with this chocolate-stuffed spin! Watch our tutorial and check out our instructions below.

Prepare the dough:

Make a batch of brioche dough, as indicated in the recipe’s instructions. Once it’s ready, divide it into rolls of whatever size you’d like. If you had your dough in the fridge, you can divide it right away. The colder the dough, the longer it takes to proof!

Once you divide your dough, preshape each piece into a round, by pressing it into a small disc. Pull up the opposite sides of the dough to pinch it together at the top, rotate a 1/4 turn and repeat until you have created a seam at the top. To round out and smooth the dough, place seam-side down on the table top and, with a cupped hand, tightly roll the ball in a circular motion. The tension of the dough against your work surface will help shape the dough into a small round roll (see video for motion). Place the balls seam-side down and cover loosely with a lightly dampened kitchen cloth to prevent them from drying out. Allow to rest for 20-25 minutes.

Give the dough its final shape by following the instructions above, but this time, press 2 dark chocolate baking wafers in the center of the dough before sealing. Place fluted brioche baking tins on a baking sheet lined with parchment paper. Grease the tins and place the rolls seam side down into the molds. Cover the molds with a lightly dampened kitchen cloth and allow to proof for another 20-30 minutes. 

Bake the rolls: 

While the dough is proofing, preheat the oven to 400°F. Remove the cloth and give each roll a light, but thorough egg wash. If you like, sprinkle them with pearl sugar too. Bake for 11-13 minutes, or until the tops are golden brown.


Catch the rest of the series:

Lattice Pie Crusts [Watch]
Braided Round Challah [Watch]
Cinnamon Rolls [Watch]