Ingrédients pour Faux Laminated Maple Brioche Rolls
- Bread Flour
- ½ cup (100g) granulated sugar + additional for sprinkling
- Fine Sea Salt
- Instant Yeast
- 3 large eggs
- Whole Milk
- Unsalted Butter
- Maple sugar (amount to taste, for sprinkling)
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Comment préparer Faux Laminated Maple Brioche Rolls
- **Make the Brioche Dough (Day Before):** In a large bowl, whisk together 1 cup (125g) warm milk (105-115°F), 2 ¼ tsp (7g) active dry yeast, and 1 tbsp granulated sugar. Let stand for 5-10 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine 5 cups (625g) all-purpose flour, ½ cup (100g) granulated sugar, and 1 ½ tsp (9g) salt. Mix on low speed to combine.
- Add the yeast mixture to the dry ingredients and mix on low speed for 10-15 seconds to combine.
- Add 3 large eggs and mix for 4 minutes until slightly combined.
- Gradually add 1 cup (2 sticks, 225g) softened unsalted butter, 1 tablespoon at a time, mixing on medium speed until fully incorporated. Scrape down the bowl as needed.
- Knead the dough on medium-high speed for 1-2 minutes until smooth and elastic. The dough will be slightly sticky.
- Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover with plastic wrap, and refrigerate for at least 12 hours, or up to 18 hours.
- **Laminate the Dough:** On a lightly floured surface, roll the chilled dough into a 20x12 inch rectangle (about ½ inch thick).
- Brush the dough with 2 tbsp melted unsalted butter and sprinkle evenly with 2 tbsp granulated sugar.
- Fold the left edge over toward the center, about ¾ of the way. Fold the right edge over the left, creating an open book shape. Fold the larger side over the smaller side.
- If the dough feels too soft, refrigerate for 10-15 minutes. Roll out the dough again to a 20x12 inch rectangle. Repeat steps 9 & 10. Repeat steps 9 and 10 once more for the 4-fold.
- Roll the dough into a rectangle again. Brush with 2 tbsp melted butter and sprinkle with 2 tbsp granulated sugar. Fold the left edge over one-third of the way. Fold the right edge over, meeting the left edge (like folding a letter). Repeat to make a 3-fold.
- **Shape the Rolls:** Lightly grease 16 muffin cups. Roll out the dough to a 12x20 inch rectangle (½ inch thick). Cut the dough lengthwise into 16 even strips.
- Tightly roll each strip into a spiral and place it spiral-side up in a muffin cup. Use two muffin pans if necessary; refrigerate extras while the first batch bakes.
- Cover the pans with greased plastic wrap and let the rolls rise until puffy (30-45 minutes).
- **Bake:** Preheat oven to 375°F (190°C) with racks in the upper and lower thirds. Sprinkle rolls with additional granulated sugar and maple sugar, if desired.
- Bake for 25-33 minutes, rotating pans halfway through, until golden brown and the internal temperature reaches 190°F (88°C).
- Cool in pans for 15 minutes before unmolding and serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
44g
Fat
95g
Carbs
13g
