Ingredients:
For the Brioche:
- 80 g whole milk (⅓ c.)
- 1 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 160 g all-purpose flour (1 ⅓ c.)
- ½ tsp. salt
- 1 egg, room temperature
- 42 g unsalted butter, room temperature (3 tbsp.)
For the Frangipane Filling:
- 56 g unsalted butter, room temperature (¼ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg, room temperature
- ¼ tsp. almond extract
- 60 g almond flour (½ c.)
- 1 tbsp. all-purpose flour
- ⅛ tsp. salt
- 56 g semi-sweet chocolate chips (⅓ c.)
Instructions:
- Preparing the Brioche:
- Warm the milk in a microwave-safe measuring cup to 100°F / 38°C. Mix in yeast and sugar. Let it sit until foamy, about 5 minutes.
- In a stand mixer bowl fitted with the dough hook attachment, combine flour, salt, egg, and butter. Once the yeast mixture is foamy, pour it in.
- Knead on low for 1 minute, then on medium-high for 10 minutes, until passing the windowpane test.
- Butter the bowl, shape the dough into a ball, place it back, and cover with plastic wrap. Let it rise overnight in the fridge or let it double in size in a warm area (~1 hour).
- Making the Frangipane Filling:
- Cream butter and sugar together in a bowl until smooth. Add the egg and almond extract and mix well. Fold in almond flour, all-purpose flour, and salt.
- Melt chocolate in a microwave-safe bowl and set aside.
- Shaping the Rolls:
- Prepare six 6″ parchment squares for muffin liners. Butter six muffin tin cavities and line with parchment. Alternatively, simply butter the muffin tin cavities.
- Once the dough has risen, deflate it gently. On a floured surface, roll it into a 12″ x 10″ rectangle.
- Spread the melted chocolate on the dough and let it set for 1-2 minutes. Spread the frangipane evenly on top.
- Starting from the longer edge, roll the dough tightly into a log. Slice into six even rolls.
- Place rolls in the prepared muffin tin. Cover lightly with a towel and let them rise until doubled (~30 min).
- Baking:
- (Optional) Prepare an egg wash with 1 egg and 1 tbsp. milk. Brush over each roll.
- Bake in a preheated oven at 350°F / 175°C for 15-20 minutes or until they reach an internal temperature of 190°F / 88°C.
- Serving:
- Once baked, allow them to cool slightly. Dust with powdered sugar, and enjoy!
Notes: These delightful swirls marry the fluffiness of brioche with the richness of chocolate and almond frangipane, making them perfect for a luxurious breakfast or dessert.
