Chocolate Almond Brioche Rolls

Step 1

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)

Step 2

While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.

Step 3

Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)

Step 4

Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl, then cover the mixing bowl with plastic wrap. At this point, you could set the dough in the fridge to rise overnight, or continue to do this in one day. If doing in one day, set the dough in a warm area and wait for it to double in size (~1 hour.)

Step 5

Before it's time to roll out the dough, make the frangipane filling.

Step 6

In a small bowl, beat together the butter and sugar until smooth, then beat in the egg and almond extract. Mix in the almond flour, flour, and salt, then set aside.

Step 7

Melt the chocolate in a microwave safe bowl, then set aside.

Step 8

Cut out six 6" squares of parchment paper to use as the muffin liners. Butter six cavities on a muffin pan, and push the parchment into them. Alternatively, you can just butter six of the muffin tin cavities.

Step 9

Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 10″ (30 x 25 cm) rectangle.

Step 10

Carefully spread the melted chocolate over the dough, and let it sit for 1-2 minutes for the chocolate to slightly set.

Step 11

Place dollops of the frangipane over the chocolate, then spread it out evenly over the dough.

Step 12

Tightly roll up the dough into a cylinder starting from the longer (12") side. Use a sharp knife to slice the roll into 6 even rolls.

Step 13

Place the rolls into the buttered and lined muffin tin. Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 min.)

Step 14

(Optional but recommended): Make an egg wash by whisking together 1 egg and 1 tbsp. milk. Brush the egg wash over each roll, then bake at 350°F / 175°C for 15-20 minutes. Use a thermometer to check when the rolls are done cooking (190°F / 88°C.)

Step 15

Dust with powdered sugar, serve, and enjoy!