Brioche Rolls with Cinnamon and Walnuts

I'm sure you'll see in the recipe that Noelia, food blogger and author of La Cucharina Mágica , brings us today a recipe that is worth writing down: These brioche rolls are a delight! She also presents them in the Kitchen Craft centrepiece that I like so much, and the combination of the rolls with this beautiful presentation turns an easy recipe into a temptation for all your guests.

Making pastries at home is something that gets you hooked, although the truth is that it doesn't always turn out well, so when you find a recipe that never fails and is also easy, you make it your go-to dessert.

This is what happened to me with this brioche dough, fluffy and tender, that goes well with both salty and sweet dishes and gives a very special touch to my breakfasts and snacks.

Baking brioche, making the house smell sweet, setting the table beautifully and presenting them in this beautiful dome from Kitchen Craft turns an ordinary day into a full-blown celebration. To enjoy these holidays, you don't need to go overboard on the culinary side, just have nice details that make every moment special.

Ingredients

150 g whole milk

50 g butter at room temperature

2 egg yolks

20 g fresh baker's yeast

400 g of strong flour

50 g of sugar

50 g melted butter for painting

1 egg to paint

4 tablespoons brown sugar

2 tablespoons of ground cinnamon

100 g ground walnuts

Elaboration

Beat the egg yolks with the sugar and set aside.

We dissolve the yeast in the milk and set aside.

We make a volcano with the flour and gradually add the milk, the butter at room temperature, the yolks with the sugar and knead everything until it becomes a homogeneous dough.

We roll out the dough with a rolling pin and form two rectangles and paint them with melted butter using a silicone brush .

We mix the brown sugar with the ground walnuts and cinnamon, and sprinkle them over the dough.

We roll the sheet of dough and cut the rolls about 3 cm thick and paint them with beaten egg .

We let the rolls rest in a warm place, covered with a cloth, for 1 hour.

With the oven preheated to 200ºC, place the brioche rolls in for about 10 minutes, or until they are golden.

Tricks

You can use this dough to make sweet or savoury brioche, replacing the sugar with 10 g of salt.

For the savoury brioche you can use sobrasada, blood sausage, ham, cheese or whatever you like as filling, as they are fantastic.