caramel breakfast rollsPosted: January 9, 2011
These are actually titled ‘Dulce de Leche Brioche Rolls’ but as it’s kind of a mouthful and also, no one I know knows what dulche de leche is or even brioche… I know, it’s tragic. I’m moving towards an education, however, which started with these.
Which are amazing.
Dulce de leche, for those of you who are fifty seven words into this post and still don’t know and are wondering why someone’s been holding out on you your whole life, is caramelised milk which comes traditionally from Argentina. There is a recipe for homemade dulce de leche here. I went the lazy route. Brioche is a sweet French breakfast bread; you can halve the dough for the rolls and make a loaf of it if you want.
Dulce de Leche Brioche Rolls
1/3 cup warm water (105°F to 115°F)
1/3 cup warm milk (105°F to 115°F)
2 envelopes instant yeast
3 3/4 cups plain flour
3 large eggs
1/4 cup sugar
1 1/2 cups (375 grams) salted butter (I use salted and I don’t add salt. Feel free to do what you please here), cut into 12 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)
Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl.
Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl.
Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic and refrigerate an hour.
Take the dough out of the fridge and divide in half. Roll out the dough to a 14×9 inch rectangle. Spread 1/3 cup softened cream cheese, leaving a 1 inch border. Spread the Dulce de Leche on top, it is messy, it will spread but hey! it’s good. Roll into a log and cut into 12 pieces. Place them in a buttered 9 inch round pan, cover and refrigerate until the next morning. The dough will rise slowly overnight.
In the morning, bake at 350 for 20-25 minutes.
Repeat with the other half or make a brioche loaf.
The lazy method of making dulce de leche: Take a can of condensed milk and place in a large saucepan. Cover with water and 3-4 hours. If you put it in at about the same time you start making the rolls, it’ll be about done by the time you have to use it, and it’s the exact amount you need for the amount of dough you have here. I suspect that the homemade version is better; but that’s a story for another post.