Brioche Rolls with Sweet Cream Cheese and Spiced Rhubarb Confiture

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Bake Mode. Prevent your screen from going dark as you follow along. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — in a mixer or bread machine — to make a smooth, shiny dough. It starts out sticky, and takes 15 to 20 minutes of kneading in a stand mixer.

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Mix together the brown sugar and cinnamon in a small bowl. Spread softened butter in an even layer over almost the entire surface dough, leaving an inch border on the long side. Sprinkle cinnamon sugar over the butter. Tightly roll up the dough to form an 18-inch/45cm long tight log, with the long edge facing you.

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Step 1: Whisk dry ingredients together (flour, sugar, salt, and yeast) in a large bowl. Step 2: Place butter and milk in a small saucepan and heat just until melted; set aside. Step 3: Whisk egg and warm water together. Then whisk in milk and butter mixture.

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Bake in a preheated 350°F oven for 30 to 35 minutes, tenting with foil after 15 to 20 minutes. Bake until the internal temperature reaches at least 190°F in the center, and up to 205°F for a crustier loaf. To make the glaze: Combine the confectioners' sugar, vanilla, and salt. Add enough cream to make a pourable consistency.

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Preheat the oven to 180°C (350°F, gas mark 4). Turn the dough onto a lightly floured surface and knead into a thick roll. Cut the roll into 8 equal pieces. Cut each piece into two. Roll each little piece to a long, thin roll of about 35-40 cm (1 ft to 1ft and 4 inches).

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Instructions. Add milk, yeast and about a teaspoon of your sugar to a bowl. Mix and set aside for about 5 minutes or until yeast has proofed. In a large bowl, add melted butter and sugar then mix together. Next add salt, 2 eggs and an egg yolk (set egg white aside for egg wash) then mix in yeast mixture.

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Cover with plastic wrap and a dry kitchen towel and let rise in a warm place for 45 minutes to 1 hour until the rolls are puffy and just about touching each other. Meanwhile, preheat the oven to 350 degrees F when you are ready to bake. Bake for 25-30 minutes until golden and the center roll is cooked through.

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For bread loaves, place 6 smaller balls into a 9 inch bread pan. With either step, cover and allow to proof for 2 hours. Right before entering the oven, whisk together egg wash ingredients and baste the tops. Preheat oven to 375 degrees. For rolls, bake for approximately 18-20 minutes or until bread measures 200 degrees.

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To assemble. Grease a 9 x 13 inch pan with butter. Use a rolling pin to flatten the dough into a rectangle shape, approximately 12 x 18 inches. Spread the entire jar of pistachio cream over the surface of the dough leaving a one inch border all around. Sprinkle 1/2 cup of the crushed pistachios over the pistachio cream.

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Fit the bowl on your stand mixer, and using the dough hook, mix on low for 1 minute, until the dough starts to come together. With the mixer still running on low, add the remaining 1/2 cup of flour. When the flour has been incorporated, increase the speed to medium, and mix for 15 minutes.

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Place each formed roll on a baking sheet lined with parchment paper. Cover the rolls lightly with plastic wrap and let rise at room temperature for 30 minutes. Preheat the oven to 375℉. Once the rolls are done rising, bake in the preheated oven for 15-20 minutes or until golden brown.

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Activate the Yeast: In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated and ready to use. Prepare the Dough: In a mixing bowl, combine flour, sugar, and salt.

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Cover; let rise until doubled in size, about 45 minutes to 1 hour. Prepare the filling: add cream cheese, egg, sugar, flour and vanilla mixing bowl and mix until smooth. Punch down dough and divide in half. Roll each piece of dough into about a 8×11-inch rectangle. Spread half of filing onto each dough rectangle.

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Instructions. Place the flour, dry milk powder, sugar, yeast, salt, eggs, egg yolks, and milk in a stand mixer bowl. Mix on low using the paddle attachment until you have a shaggy mass and all of the flour has been hydrated. Replace the paddle attachment with the dough hook and mix for about 2 minutes.

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Knead on medium-high speed until the dough becomes elastic — about 10-15 minutes. Let the dough rise: Cover the bowl and let the dough rise for about an hour in a warm place. Prepare the filling: Combine the sugar and cinnamon in a small bowl. Melt the butter separately.

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Sprinkle 1/4 cup of bread flour onto a clean work surface. Use a spatula to scrape the dough out of the bowl. Use a bench scraper to turn the dough to coat in the flour. Then divide the dough into 12 (3 ounce) portions. Coat each of the 12 pieces of dough in a little of the flour. Stretch, tuck and pinch the dough.