Sweet Brioche Rolls (Cornuri Cozonac)
Ingredients
For the dough:
For the filling:
Instructions
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Prepare the Yeast Mixture
- In a large bowl, mix the warm milk with fresh yeast and sugar until dissolved.
• Add 3–4 tablespoons of flour from the total amount and mix well.
• Let it rest for about 10 minutes to activate the yeast.
- In a large bowl, mix the warm milk with fresh yeast and sugar until dissolved.
-
Make the Dough
- Add the remaining flour, lemon zest, vanilla, salt, and the egg.
• Start kneading until the dough begins to form.
• Gradually add the soft butter, a little at a time, and continue kneading until smooth and elastic.
• Cover the dough and let it rise until tripled in volume.
- Add the remaining flour, lemon zest, vanilla, salt, and the egg.
-
Prepare the Filling
- In a bowl, combine the ground walnuts, chocolate spread, rum essence, and milk.
• Mix until you get a creamy but not runny consistency.
- In a bowl, combine the ground walnuts, chocolate spread, rum essence, and milk.
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Shape the Rolls
- Once the dough has risen, place it on a lightly floured surface.
• Roll it out into a large circle.
• Cut it into triangular sections (like pizza slices).
• Place a spoonful of filling at the wider end of each triangle, then roll tightly into a croissant shape.
- Once the dough has risen, place it on a lightly floured surface.
-
Bake the Rolls
- Arrange the rolls on a baking tray lined with parchment paper.
• Let them rise for another 30 minutes.
• Bake in a preheated oven at 180°C until golden brown (about 20–25 minutes).
- Arrange the rolls on a baking tray lined with parchment paper.
-
Serve and Enjoy
- Optionally brush with melted butter or dust with powdered sugar. • Serve warm with milk, tea, or coffee.
