- 1 cup of warm milk
- 1/2 cooking oil
- 1/2 brown sugar
- 1tsp salt
- 1tbs instant yeast
- pinch of baking soda
- lemon zest
- orange zest
- 1 egg lightly beaten
- 2 tablespoons of cornflour
- 2 tablespoons of butter
- brown sugar
- 2 tablespoons of Oil
- Chocolate chips
Follow this method you don’t need a breadmaker.
- In a large bowl, combine the milk, salt, oil, sugar, orange, and lemon zest and sprinkle 1 tablespoon of yeast over the top and stir to mix the ingredients together.
- Add 1egg and baking soda and stir again.
- Now, add flour gradually until you obtain a sticky smooth dough, don’t add too much flour otherwise, your brioche will be hard to form.
- Add oil to the dough and try to work it with your hands for a few seconds.
- Cover the dough and leave to rise for 40minutes in a warm place until doubled in size.
- After 40 minutes, punch down the dough to release the gasses from the dough.
- Put back the dough to rise for the second time for about 20 minutes.
- Preheat oven to 180° C.
- Prepare the filling: Combine 2 tablespoons of butter with 2 tablespoons of oil and 2 tablespoons of cornflour
- Knockback the dough and knead it briefly and turn the dough out onto a lightly floured surface. Cut the dough into 6 pieces and form balls.
- Roll out each piece of dough with a rolling pin to form circles of 4mm.
- Butter each circle with the filling (a combination of butter and oil).
- Each time you form a circle put it on the top of the other circle until you finish all the 6 pieces layers, don’t butter the last piece of dough.
- On a floured surface, roll out gently the layers of the dough to form a rectangle.
- Brush the surface with the filling of butter and oil.
- Combine cinnamon and brown sugar; sprinkle over the dough. Then sprinkle chocolate chips over the top.
- Roll up dough tightly from the longer side to form a long scroll.
- Cut the scroll into pieces and place them in a floured tray.
- Cover the scrolls with a clean towel and set aside in a warm place for 10 minutes until the brioche scrolls are puffy.
- After 10 minutes, brush the surface of each scroll with (1egg yolk+1 teaspoon of Nescafe and 1 tablespoon of milk).
- Bake the brioche in the preheated oven for 25-30 minutes until they are golden and brown.
- When the brioche scrolls are ready to brush them with apple jam to get shiny brioche scrolls.
- These brioche scrolls are best eaten the day they are made.
- Enjoy your brioche scrolls with a nice coffee or chocolate milk.