These golden treats use flour, milk, yogurt, yeast, and fresh orange zest to create rolls with a tender texture. The dough is mixed and kneaded until smooth, left to rise, shaped into charming snail-like swirls, and fried until golden, then sprinkled with sugar.
These brioche rolls are perfect for anyone who enjoys homemade baked-style treats. They fit right into breakfast, brunch, afternoon tea, or dessert.
What Are Brioche Rolls?
Brioche is a traditional enriched dough that originated in France and has been enjoyed for centuries. Unlike standard bread dough, brioche contains ingredients such as eggs and dairy, which give it its signature soft texture. While classic brioche is usually baked, this version takes a slightly different route by frying the shaped dough.
One of the most charming features of these rolls is their spiral "snail" shape. It adds a playful appearance that makes each roll stand out on the serving plate.
Pro Tips for the Best Brioche Rolls
- Spoon the flour into the measuring cup and level it off to avoid using too much, which can make the dough heavier.
- Keep the dough covered, and a clean kitchen towel or plastic wrap prevents the surface from drying out while it rests.
- Maintain steady frying temperature, as oil that is too hot browns the outside too quickly, while cooler oil allows the dough to absorb excess oil.
- Drain before serving by placing the cooked rolls on paper towels for a minute before dusting them with powdered sugar.
Frequently Asked Questions
Why is orange zest added?
Orange zest brings a subtle citrus aroma that complements the lightly sweet dough. It adds freshness and depth, and freshly grated zest works best for the brightest flavor.
How do I know when the dough has risen enough?
The dough should roughly double in size and feel airy when gently pressed with a fingertip. If the indentation slowly springs back, it's usually ready for the next step. Rising times can vary depending on room temperature.
Why are my rolls dense?
Dense rolls are often caused by insufficient kneading, not allowing enough rising time, or adding too much flour. Measuring ingredients accurately and giving the dough enough time to expand are two of the biggest factors in achieving a light interior.
How to Store Leftovers
They can be kept at room temperature for up to two days or in the fridge for up to five days. Warm them gently before serving to refresh their soft texture. You can also freeze the cooled rolls for up to two months.
Ingredients
How to Make Fried Brioche Rolls
In a bowl, whisk together the egg, sugar, orange zest, and yogurt, then pour in lukewarm milk and whisk again.
In a bowl, whisk together the egg, sugar, orange zest, and yogurt, then pour in lukewarm milk and whisk again.
In a separate bowl, combine the flour, dry yeast, and salt. Gradually pour the wet mixture into the dry ingredients while stirring until a rough dough forms.
In a separate bowl, combine the flour, dry yeast, and salt. Gradually pour the wet mixture into the dry ingredients while stirring until a rough dough forms.
Knead for 10 minutes, form a ball, and let it rise for 2 hours.
Knead for 10 minutes, form a ball, and let it rise for 2 hours.
Transfer the risen dough onto your work surface and divide it into 9 pieces. Roll each portion into a ball and let it rest for 30 minutes.
Transfer the risen dough onto your work surface and divide it into 9 pieces. Roll each portion into a ball and let it rest for 30 minutes.
Roll each dough ball into a long rope, and starting from one end, coil the rope into a snail-shaped spiral. Allow them to rest for another 30 minutes.
Roll each dough ball into a long rope, and starting from one end, coil the rope into a snail-shaped spiral. Allow them to rest for another 30 minutes.
Heat oil over medium heat and fry each roll on both sides until golden.
Heat oil over medium heat and fry each roll on both sides until golden.
Once slightly cooled, sprinkle them with powdered sugar before serving. Enjoy!
Once slightly cooled, sprinkle them with powdered sugar before serving. Enjoy!
;Resize,width=767;)
