A recipe proposed by the team Nigay based in Feurs, in Loire.
A recipe proposed by the team Nigay, based in Feurs, in Loire.
Preparation: 30 min + 3h rest
Cooking: 15 min
Which caramels are used in this recipe?
230 g milk
20 g baking yeast
500 g flour
60 g sugar
2 teaspoons salt
230 g butter
90 g caramel filling
Mix the yeast into the lukewarmed milk. Then add flour, sugar, salt and eggs. Knead for 5 min.
Add the butter cut into cubes and knead until a smooth, elastic dough forms.
Shape the dough into a ball and let it rest for 1h at 25°C until puffy and doubled in bulk.
Gently deflate the dough, divide into 18 equal pieces and shape each piece into the desired form. Put them into a mould.
Let the brioche rolls rest for another 2h.
Preheat the oven to 180°C. Brush the brioche rolls with milk.
Bake for 15 minutes and allow to cool completely on a rack.
Using a syringe and from the top, inject the caramel filling inside the brioche rolls.