Updated: May 25, 2020
Imagine warm, baked cheesecake wrapped in soft, fluffy and buttery brioche. These rolls are just that! If you love Kolache, you will love these rolls The rolls are filled with confiture (shop bought or homemade - below you can find recipe on how to make quick rhubarb confiture) and topped up with buttery streusel. These rolls are simply delicious and hard to resist!
Brioche sounds fancy and .. difficult? Not at all. Brioche is easier to work with than any other bread dough. This is mainly due to flour:butter ratio (2:1). This buttery dough is flexible and easy to shape. Brioche needs 1 kneading only, has to be refrigerated overnight and only 1 rest (2hr) is needed once rolls are shaped. We are sharing our secrets to great brioche rolls: dough recipe, slow incorporation of softened (pliable and not oily) butter and shaping technique for extra fluffy layers.
We tweaked our Homemade Brioche dough to suit rolls with filling like Kolache - eggs are replaced with egg yolks (for lighter texture), all-purpose (plain flour) instead of strong white flour is used, the rest of ratios are kept the same. We found that shaping brioche rolls same way as cinnamon buns created lighter and fluffier final texture. Also - it’s easier to shape equal sized rolls and then easier to press and fill with toppings.
Rolls from this recipe can be baked as separate rolls or in deep baking dish (for all the lovers of fluffy and soft edges).
For cream cheese filling - all ingredients are whisked together (1min job). We are using here same formula as in our Sweet Cream Cheese Rolls. Preparation of homemade confiture is super easy. To get the consistency suitable for high temperature baking the ratio is at 1:0.8 (fruit to sugar - for every 100g fruit 80g of sugar is added), slow cooked for 30-40 minutes only. You can use any seasonal fruit - this time we used fresh rhubarb.
All in all - super light, buttery, only lightly sweetened roll, wrapped around warm cheesecake-like filling, topped up with tart, spiced rhubarb confiture and crunchy vanilla topping. These rolls disappear in a jiffy and thanks to ease of shaping and few other hints, your baking success is guaranteed.
Brioche Rolls with Sweet Cream Cheese and Homemade any-fruit Confiture Recipe
Yield: 14 rolls
Time: 30 min prep + 30min rest + overnight rest + 10 min prep + 2hr rest + 14-16min bake (separate rolls) or 20-24 min (deep dish)
Tin: large baking tray or 22cmx33cm deep dish
- 2/5 cup (100ml) full-fat milk
- 1/4 cup (50g) white granulated sugar
- 1 pack (7g) active dry yeast or 20g active bulk dry yeast
- 1 teaspoon all-purpose flour
- 2 and 1/2 cups* (375g) all-purpose flour
- 1/2 teaspoon salt
- 180g unsalted butter, room temperature and diced
- 1 large egg and 2 egg yolks, room temperature
- egg whites, leftover
Sweet Cream Cheese:
- 400g cream cheese (or you can use Philadelphia), room temperature
- 2 egg yolks
- 1 Tablespoon clear lemon juice
- 4 Tablespoons (60g) white granulated sugar
- 1 Tablespoon (15g) soft butter
- 1 Tablespoon (10g) potato or corn starch
- 5 rhubarb stalks (250g)
- 1 cup (200g) white sugar
- 1 teaspoons cinnamon
- 1/2 cup (75g) all-purpose flour
- 2 Tablespoons (30g) white granulated sugar
- 2 Tablespoons (30g) vanilla sugar (if you can’t get it increase sugar to 4 Tablespoons and add seeds from 1 vanilla pod)
- 60g unsalted butter, melted
1. Proof the yeast: In a small pot mix milk and sugar. Warm up the mixture to 38C making sure sugar is fully dissolved. Add yeast to the mixture and give it a stir. Sprinkle 1 teaspoon of flour (no need to stir), cover with cling film or dry kitchen towel and move to the warm place. After 15 minutes you should see the mixture foaming/bubbling up. If you don’t, repeat the step.
2. Prepare the dough: In your main bowl mix flour, salt, add egg and egg yolks and yeast mixture (from Step 1). Start kneading. If you knead by hand - kneading here is simply patting the dough remembering to rotate the bowl every so often (to aerate the dough from every angle). If you work with stand mixer - attach dough hook and knead on low-medium speed. After 5 minutes of kneading cover the dough and let rest for 20 minutes. After that time start adding butter. Key to great texture here is to add pliable butter (soft but not oily) in small portions. It will take you 15-20 minutes to incorporate the butter fully and achieve satiny and shiny texture. When ready - let the dough rest for 30 minutes at room temperature, then de-gas (knead shortly) and transfer the dough covered with cling film to the fridge for the overnight rest.
3. Shape: When ready, transfer the dough onto lightly floured work surface (you may need to give it 10 min rest at room temperature - it will be easier to work with). Roll out into rectangle shape (30cmx40cm, 0.5cm thin) and then roll into a tight log shape. Cut the log vertically into 14 rolls. Stretch the end of the roll and seal (see pictures). Place roll on the baking tray or baking dish (max 6-7 on large baking tray as rolls will puff up), cover with dry kitchen towel and let rest for 2 hours in warm place (anything between 20-24C is OK, not higher as the butter will start melting and you will end up with a greasy dough - would not recommend proofing in the oven). In that time the rolls should double in size.
4. Prepare Toppings:
a) Rhubarb (any-fruit) confiture: wash and chop rhubarb. Mix sugar with cinnamon. Mix chopped rhubarb with sugar/cinnamon and cook on medium heat for 30 minutes. The confiture should be thick. Set aside to cool.
b) Sweet Cream cheese: whisk all ingredients until smooth consistency is achieved. Set aside. c) Streusel topping: mix sugars with flour add melted butter and mix by hand to create crumbly texture. Set aside.
5. Assemble rolls: Once rolls are proofed, using glass press the middle to create space for the filling (press almost all the way down to the bottom). Fill each roll with 2 flat Tablespoons cream cheese, place 1 teaspoon of rhubarb confiture in the centre, brush sides of rolls with egg white and cover with streusel. Preheat the oven to 180C giving assembled rolls some 20 min for final proof.
6. Bake at 180C for 14-16 minutes (separate rolls) or 22-24 minutes (baking dish, combined rolls).
Jazz it up:
1. Any-fruit confiture: you can use any fruit for the topping. Keep ratio 0.8:1 (so 80g sugar to 100g fruit).
2. Streusel: add 1/2 teaspoon cinnamon for cinnamon streusel or pecan/hazelnuts/almonds for extra crunch.
3. Fresh fruit: you may opt to fill cream cheese with few raspberries or blackberries and then cover with streusel. If you want to skip cream cheese and fill in with fresh fruit only - make sure to fill the middle with 1 teaspoon of dried bread crumbs first, place 1 Tablespoon of fresh fruit, cover with streusel. Bake at 200C for 10-12 minutes.