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1
Dissolve the dry yeast in warm milk, stir well, and let sit for 5 minutes.
2
In a large bowl, combine bread flour, sugar, and salt, and mix all dry ingredients together.
3
Make a well in the center of the dry mixture. Separate 2 eggs and add the egg whites to the well.
4
Pour in the prepared yeast mixture, add vanilla extract, and begin mixing with a scraper, then knead by hand until the dough becomes uniform.
5
Add the softened butter and knead the dough for 5 to 10 minutes until the butter is fully incorporated. The dough will remain somewhat sticky.
6
Cover the bowl with plastic wrap and a clean kitchen towel, then let the dough rise for 1 hour 30 minutes in a warm place until it doubles in volume.
7
Prepare the pastry cream: Heat 300 ml of milk until boiling and add vanilla extract.
8
In another bowl, whisk 2 egg yolks with 75 g of sugar for about 1 minute until the mixture becomes pale.
9
Add the cornstarch while whisking to ensure smooth, lump-free incorporation.
10
Gradually whisk in a small amount of hot milk to temper the egg mixture, then add the remaining hot milk while stirring.
11
Return the mixture to the pot and cook over medium heat, stirring constantly, until the cream becomes thick and smooth.
12
Remove from heat and stir in the butter until fully melted. Let the pastry cream cool at room temperature or in the refrigerator.
13
After 1 hour 30 minutes of rising, remove the plastic wrap, dust the sticky dough with flour, and turn it out onto a floured work surface.
14
Deflate the dough and roll it out with a rolling pin into a rectangle about 3 mm thick.
15
Cut the dough into strips about 2 cm apart using a pastry wheel. This recipe yields approximately 10 brioche rolls.
16
Roll each strip into a spiral shape, placing the end underneath to prevent it from sticking out during baking.
17
Place the spiral brioche rolls on a baking sheet lined with parchment paper, cover with a clean towel, and let rise for 45 minutes.
18
Remove the pastry cream and whisk it to loosen, then transfer to a piping bag without a tip.
19
After 45 minutes, the rolls will have doubled in size. Brush with beaten egg for browning.
20
Pipe pastry cream onto the top of each brioche roll using the piping bag.
21
Place the baking sheet in a preheated 180°C oven and bake for 20 minutes until the brioche rolls are golden brown.
22
Serve warm from the oven, or let cool and dust with powdered sugar for decoration if desired.
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