Originally translated from french, here: http://www.carnetsparisiens.com/2017/11/20/brioches-roulees-au-sesame-et-chocolat/
Ingredients
- 380 g T45 flour
- 8 g dehydrated yeast
- 30 g brown sugar type Panela or Muscovado
- 4 medium eggs
- 60 g whole milk
- 160 g butter at room temperature
- 0.5 egg for gilding120 g butter at room temperature
- 35 g sugar brown Panela or Muscovado type
- 25 g of cocoa powder
- 25 g of golden blond sesame (that of Chinese nougats)
Instructions
- In a bowl, rehydrate the yeast with the milk a little hot (without being burning) for about ten minutes. All grains must have disappeared and this forms a thick foam.
- In the bowl of the mixer, pour the flour, sugar, salt, eggs and milk with the yeast. Knead with the dough hook at slow speed for 3/5 minutes until the dough comes off the edges and forms a ball. Then add the butter in pieces, small piece by piece. Then knead faster for a good 5 minutes to give body to the dough and gluten develops.
- Place the ball of dough in a clean bowl and cover with a clean cloth. Let stand in a cool place away from drafts for about 1:30 (the oven off is ideal). At the end of this time, degas the dough: press it so that the gas escapes. Wrap it in a food film and store it in the fridge all night long for fresh buns at breakfast. Otherwise, leave at least 2 hours in the fridge: it will be much easier to work.Put butter with sugar to form a soft spread. Add the cocoa and sesame and set aside.
- Put the cold paste on the worktop. Divide the dough into 8 pieces of the same weight.
- Take a bite and keep the rest in the fridge on a baking sheet covered with a cloth.
- Roll out the piece to form a rectangle 5 mm thick. Spread chocolate-sesame paste, leaving half a centimeter on a length. Roll the rectangle starting with the spread length and end with the length with the unsprayed centimeter. Press to weld the pudding well.
- Put the pudding on the baking sheet and in the fridge! Repeat the operation with all the pieces.
- Take a pudding and cut it in half along its entire length. Entangle the two lengths then form a crown. For this, pinch the ends of the lengths with opposite ends. Place on a baking sheet lined with parchment paper. (I made you an express gif because it’s not easy!)
- Proceed in the same way with all the rolls.
- Let the crowns rest at least 30 minutes (the ideal being 1h / 1h30 but if it is for the breakfast we are often in a hurry!).
- Dore with the egg. Bake at 180 ° C for about fifteen minutes.