Ingredients
Equipment
Method
- In a mixing bowl, combine flour, salt, and granulated sugar. In another bowl, dissolve the instant yeast in lukewarm milk. After 5 minutes, add the yeast mixture, eggs, grated carrots, orange zest, and vanilla extract to the flour mixture and mix until combined.
- If using a stand mixer, knead with a dough hook for 8-10 minutes until the dough is smooth and elastic. Alternatively, knead by hand on a floured surface for 10-12 minutes.
- Gradually add in the softened butter, one tablespoon at a time, continuing to knead until fully incorporated, and the dough is shiny and elastic.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- After rising, punch down the dough. Roll it out into a rectangle on a floured surface and then cut it into strips. Roll each strip into a spiral shape and place them in a greased baking tray lined with parchment paper.
- Cover the rolls loosely with plastic wrap and let them rise for another 30 minutes.
- Preheat your oven to 180°C (350°F).
- Bake the rolls for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow the brioche rolls to cool on a wire rack. Serve warm with the mixed berries on top and a dusting of powdered sugar. Garnish with fresh mint leaves if desired.
Nutrition
Notes
Feel free to customize your brioche roll by adding spices like cinnamon or nutmeg for warmth! If you're short on time, you can use store-bought dough, though nothing beats the fresh taste of homemade. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. To reheat, wrap them in aluminum foil and warm them in the oven at 150°C (300°F) for about 10 minutes.