Brioche rolls with jam

For the dough :

• 250 g flour
• 30 g sugar
• 1 pinch salt
• 1 egg
• 10 cl warm milk
• 1 sachet baker's yeast
• 40 g soft butter

For the garnish : 

• Guava jam, for example
• 1 tablespoon brown sugar
• 1 pinch cinnamon (optional)
• For the gilding: 1 egg yolk + 1 tablespoon milk

Prepare the dough:

• Mix the yeast with the warm milk.
• Place the flour, sugar and salt in a bowl (or in a food processor).
• Add the egg, then the milk-yeast mixture.
• Knead until smooth.
• Add the diced soft butter and continue kneading for 10 minutes.
• Leave to rise for 1 hour at room temperature (or in a switched-off oven) until the dough doubles in volume.
• Roll out the dough into a large rectangle.
• Spread generously with guava jam, sprinkle with brown sugar (and cinnamon if you like).
• Roll the dough into a ball and cut into 3 cm lengths.
• Lay flat in a buttered mold. Leave to rise for a further 30 minutes, then brush with the yolk/milk mixture.

Bake: 20 to 25 min at 180°C until golden brown and puffed up. 

Maison Perrotte Tip: Serve warm with a touch of crème fraîche, a sprinkling of powdered sugar, or even a drizzle of reheated jam for even more fondant.