Brioche rolls filled with pastry cream and grapes

Ingredients

• 500 g of wheat flour (type 550)
• 1 package of dry baker’s yeast (7 g)
• 200 ml of unsweetened whole milk
• 1 egg
• 60 g of sugar
• 80 g of softened butter
• the grated zest of a lemon
• 1 tablespoon of vanilla-butter (or vanilla) flavoring
• A pinch of salt
• 250 ml of unsweetened milk
• 3 egg yolks
• 60 g of sugar
• 1 tablespoon of flour (type 405)
• 1.5 tablespoons of cornstarch
• 25 grams of butter
• 1 teaspoon of vanilla-butter flavoring, or 1 vanilla bean
• grape

Take 3 tablespoons of milk from the 200ml, warm them slightly in the microwave without overheating them, as this will kill the yeast. Pour them into a bowl with the yeast and a pinch of sugar, then let them rise for 10 minutes.

In a large bowl, combine the flour, sugar, egg, zest, remaining milk, and risen yeast. Mix with the dough hook on low speed for about 2 minutes, then for another 5 to 10 minutes. Finish by hand until a smooth and elastic dough is formed. Cover with a clean, warm cloth and let rise for about 15 minutes in a warm place.

Next, add the salt and butter, and knead until well combined. Cover and let rise for about 60 minutes, or until doubled in volume. While the dough is rising, prepare the cream.

Whisk the yolks with the sugar, adding the milk gradually. Once the mixture is smooth, add the flour and cornstarch, and whisk until fully incorporated. Then, strain the mixture into a small bowl.

Place the pot on low heat and whisk constantly until the cream thickens. Remove from heat, add the butter, and whisk again to prevent a skin from forming. Then, refrigerate.

Divide the risen dough in half and spread it out into rectangles on a floured surface. Spread the cream over the dough, sprinkle with предварительно soaked grapes, then roll it up. Cut slices of about 3 cm in size using a sharp knife and arrange them in a well-greased baking dish. Let it rise for another 60 minutes.

Preheat the oven to 175 °C (350 °F) and bake for 30 minutes. Brush the surface with butter after it comes out of the oven, then top with a sugar glaze (optional: the cream can also be used as a glaze).