Red berries brioche rolls, soft, fragrant and perfect for breakfast or a snack, small leavened delights that smell like home and goodness.
The base is a soft and light brioche dough, enriched with lemon zest for a fresh and aromatic touch. The filling? A generous spoonful of red berries jam, which gives a slightly tangy and balanced taste, perfect for those who love not too sugary sweets.
These sweet rolls with red berries are ideal to enjoy freshly baked, but they also keep well for a couple of days, especially if slightly warmed up before serving. You can prepare them in advance, perhaps the night before, to have a delicious breakfast ready in the morning. Or freeze them after baking to have them always ready when needed.
The recipe is simple and also suitable for those approaching leavened goods for the first time: no complicated procedures, just genuine ingredients and a little patience for the leavening. And if you want to customize them, you can substitute the jam with your favorite one, or add some chocolate chips for an even tastier version.
Try these red berries brioche rolls and let yourself be conquered by their irresistible aroma and soft texture that melts in your mouth.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, write a comment or use the dedicated contact form at the bottom of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 284.76 (Kcal)
- Carbohydrates 43.84 (g) of which sugars 11.11 (g)
- Proteins 7.52 (g)
- Fat 8.80 (g) of which saturated 5.22 (g)of which unsaturated 3.01 (g)
- Fibers 1.24 (g)
- Sodium 4.07 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Red Berries Brioche Rolls
- 2 1/4 cups Manitoba flour
- 1/4 cup sugar
- 1/2 tsp instant yeast
- 1/2 cup milk
- 3.5 tbsps butter
- 1 egg yolk
- 1 tbsp lemon zest
- 1/4 cup red berries jam
Tools
- Food scale
- Lemon grater
- Stand mixer
- Mixing bowl
- Pastry board
- Rolling pin
- Kitchen twine
- Baking tray
Recipe for Red Berries Brioche Rolls
Start preparing the red berries brioche rolls by placing room temperature milk in the stand mixer bowl.
Sprinkle in the instant yeast and let it dissolve for about 5 minutes.
Continue by adding sugar, egg yolk, Manitoba flour, lemon zest, and room temperature butter.
Knead in the stand mixer with a spiral hook at medium speed for about 10-15 minutes: the dough should be very smooth.
Knead it a little more on a pastry board or work surface, transfer it to a bowl and let it rise covered until it doubles in size.
Take the risen dough and roll it out with a rolling pin to form a rectangle no thicker than 1/8 inch (3-4 mm).
Spread the red berries jam on the dough leaving a margin of about 1/2 inch (1 cm) on the two short sides.
Roll up the dough along the short side and seal the roll well by pinching the seam with your fingers.
Form the rolls: cut the dough every 3/4 to 1 inch (2-3 cm) using the kitchen twine, this will ensure the rolls do not get squashed.
Transfer them to a baking tray lined with parchment paper and let them rise again for 30 minutes.
Bake the red berries brioche rolls in a preheated oven in static mode at 350°F (180°C) for about 25 minutes or until golden.
Let them cool slightly before eating.
Red Berries Brioche Rolls
Consult this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With the red berries jam, you can also fill Bagels, simple version
FAQ (Questions and Answers)
Can I use another type of flour instead of Manitoba?
Yes, you can replace Manitoba flour with a strong all-purpose flour (with at least 12% protein), but Manitoba ensures a softer result and better leavening within the indicated times.
How long should the dough rise?
The rising time can vary based on room temperature. On average, it takes about 2-3 hours, or until it doubles in volume. In winter, you can place it in the oven turned off with the light on to aid the leavening.
How can I store the brioche rolls?
Store them in an airtight container for 2-3 days at room temperature. You can also freeze them once cooked: just warm them in the oven for a few minutes to find them soft and fragrant again.
Can I knead without a stand mixer?
Yes, the dough can be easily worked by hand. It just takes a bit of patience to incorporate the butter well, but the result will be perfect.
Try also the Brioche Croissants – #lecolazionidilydia
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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