Milk and butter brioche rolls with a caramel center

A recipe proposed by the team Nigay based in Feurs, in Loire.

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Nigay’s team

Logo Nigay FR 300x300

Nigay's team

A recipe proposed by the team Nigay, based in Feurs, in Loire.


Preparation: 30 min + 3h rest

Cooking: 15 min

18 servings

Which caramels are used in this recipe?

Caramel filling


230 g milk
20 g baking yeast
500 g flour
60 g sugar
2 teaspoons salt
2 eggs
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.

To order a Box

cuisinez caramel

The first one is free!

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