Long time no see... Brioche parisienne/Sweet rolls

Long time no see... Although work has pretty much taken over everything this year, cooking and dinosaurs are still a big part of my life.

There is no better recipe than this recipe of Brioches Parisiennes (or kind of sweet rolls) to reconnect with my blog and my readers if there are any left! Give it a go and it will become you Sunday breakfast!

Originally those brioches do not contain chocolate chips but dinosaurs love them! If you opt for the roll version, pour some choc chips before rolling the dough. Raisin/sultana are a healthy alternative to chocolate.

Ingredients

- 300 ml milk, warm
- 2 tsp yeast
- 2 tsp salt
- 600 g high grade flour
- 60 g butter, soft
- 100 g caster sugar
- 2 eggs (size 7)
- 1 yolk + 1 tbsp milk

Instructions

1. Pour the yeast in the milk (warm not hot).
2. Put the flour, the salt and the sugar in your mixing bowl. Mix.
3. Combine with the milk, then the eggs, and then the butter. At this stage the dough is quite sticky. Knead for 15 mins.
4. Grease a bowl and put the dough in. Cover with a greasy cling film and put in the fridge over night.
5. Take out of the fridge 2-3 hours before you want to bake them. (I sometimes prepare the dough in the evening and take it out of the fridge when I go to bed. Ideally you want to eat your brioches fresh out of the oven.)
6. When the dough has doubled in volume, deflate the dough to release the gas and let rest for 10 mins.
7. Form your brioche or rolls and let rise for at least 20 mins before baking.
8. Brush with the yolk + milk and sprinkle generously with coarse sugar.
9. Bake at 180C for 20 mins.

Bon apetit!