Roselline di Pan Brioche: A Sweet and Fluffy Italian Delight
These beautiful Italian Roselline di Pan Brioche, or Brioche Rose Buns, are a perfect combination of tender, buttery dough and fruity filling, ideal for breakfast, a sweet snack, or any occasion that calls for something delicate and delicious. With its soft, airy texture and a lovely touch of fruit jam tucked inside, this recipe will elevate your baking game and leave everyone in awe of your culinary skills.
This recipe yields 12 perfectly baked buns that resemble little roses, offering an irresistible combination of flavors with orange marmalade and apricot jam. Let’s dive into this step-by-step guide to make these delightful pastries!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Butter | 70g |
| Whole milk | 70g |
| Water | 28g |
| Sugar | 18g |
| Eggs | 60g |
| Egg yolks | 16g |
| Fresh yeast | 13g |
| Fine salt | 8g |
| Orange marmalade | 90g |
| Apricot jam | 90g |
| Egg yolk (for brushing) | 1 |
| Whole milk (for brushing) | 1 tablespoon |
Instructions
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Prepare the yeast mixture: Start by heating the whole milk in a small saucepan until it is lukewarm—be sure it doesn’t boil. Crumble the fresh yeast into the warm milk and stir until it dissolves completely.
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Make the starter dough: Take 150g of the total 300g of flour and place it in a bowl. Add the yeast mixture to the flour and mix everything together. You’ll want to work it by hand to combine, forming a sticky dough. Cover the bowl with plastic wrap and let it rest in a warm place for about 1 to 1.5 hours, or until it has visibly risen and appears bubbly.
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Mix the dough: Once the yeast mixture is ready, transfer it to the bowl of a stand mixer. Add the remaining 150g of flour, and set the mixer to a moderate speed. Gradually add the whole egg and egg yolk, allowing the mixture to fully absorb before adding more. Continue mixing until the dough starts to come together and wraps itself around the hook of the mixer.
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Knead the dough: Turn the dough out onto a clean surface and knead it by hand for a few minutes, adding a little flour if necessary, until it becomes smooth and elastic. Shape the dough into a ball and place it back in a bowl. Cover it again with plastic wrap and let it rise for about 2 hours, or until it doubles in size.
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Prepare the dough for shaping: Once the dough has risen, transfer it onto a lightly floured work surface. Roll the dough out into a large circle, about ½ cm thick. If there’s leftover dough, you can form small buns from the scraps (about 65g per bun). Let the smaller buns rest for 20 minutes.
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Assemble the Roselline (rose buns): Cut the dough into 12 even circles. Take one circle and place a teaspoon of jam in the center. For variety, use orange marmalade for half of the circles and apricot jam for the other half. Using a pastry cutter, make four even cuts from the center of each dough circle, radiating outward to form “petals.”
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Shape the roses: Gently lift each petal, folding one side over the adjacent petal while lightly pressing the edges to secure them. Curl the tips of the petals outward, mimicking the look of a blooming rose. Continue this process with each circle of dough.
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Prepare for baking: Arrange the shaped roselline in a muffin tin that has been lightly greased. Fill the center of each rose with the remaining jam. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush the tops of the buns with the egg wash to give them a beautiful golden finish.
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Final rise and baking: Allow the buns to rest for another 20 minutes. Meanwhile, preheat your oven to 180°C (350°F). Once the buns have rested, place them in the oven and bake for about 15 minutes, or until they are golden brown and fully cooked through.
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Serve: Remove the Roselline di Pan Brioche from the oven and let them cool slightly. Serve them warm for the best flavor and texture, or let them cool completely if you prefer. These sweet buns are perfect for sharing with family or friends, and they make a stunning addition to any brunch or tea time.
Tips for Perfect Roselline di Pan Brioche:
- Room temperature ingredients: Ensure that your eggs, butter, and milk are all at room temperature before starting. This helps the dough come together more smoothly.
- Don’t rush the rise: The dough needs time to rise and develop flavor, so be patient with the proofing times. The longer the dough rises, the more flavor it will develop.
- Filling variations: Feel free to experiment with different jams or even nut butters if you want to switch things up.
- Oven temperature: Ovens vary, so be sure to check the buns toward the end of baking to avoid overcooking. They should be golden brown on top and sound hollow when tapped.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 10g |
| Saturated fat | 6g |
| Fiber | 1g |
| Sugar | 11g |
| Sodium | 100mg |
These Roselline di Pan Brioche are a true work of art, with their delicate shape and the sweet contrast of fruity jams. Perfectly soft and beautifully aromatic, they’ll surely impress everyone at your next gathering. Whether you’re enjoying them with a cup of coffee or sharing them with loved ones, this recipe will become a staple in your baking repertoire.
Happy baking and buon appetito!
