Chocolate and Jam Brioche Roses

The chocolate and jam brioche roses are fragrant sweet delights, perfect for an indulgent breakfast or snack. Here’s how to prepare them.

Ingredients

• 500 g of 00 flour
• 200 ml of lukewarm milk
• 70 g of granulated sugar
• 70 g of softened butter
• 2 eggs
• 1 sachet of dry brewer’s yeast (or 25 g of fresh brewer’s yeast)
• 1 pinch of salt
• Grated zest of 1 lemon (untreated)
• Chocolate spread as needed
• Fruit jam of your choice as needed
• Powdered sugar for decorating

Preparation

1. In a large bowl, mix the flour with the sugar, salt, and grated lemon zest.
2. Separately, dissolve the yeast in the lukewarm milk and then add it to the flour. Start kneading.
3. Incorporate the eggs one at a time, then add the softened butter in pieces, working the dough until it becomes smooth and homogeneous.
4. Let the dough rise in a warm place, covered with a cloth, until it doubles in volume (about 2 hours).
5. After rising, roll out the dough on a floured surface into a rectangular shape about half a centimeter thick.
6. Spread the chocolate spread and jam over the surface, then roll the dough onto itself starting from the long side to form a log.
7. Cut the log into pieces about 2-3 cm thick.
8. Arrange the pieces in a baking tray lined with parchment paper, flattening them slightly, and let them rise for another 30 minutes.
9. Bake the roses in a preheated oven at 180 °C for about 20-25 minutes or until golden brown.
10. Remove the brioche roses from the oven and let them cool, then dust with powdered sugar before serving.

Curiosities

Brioche roses derive from the traditional shape of some types of sweet breads, where the appearance of the pastry itself recalls the petals of a rose. This version, enriched with chocolate and jam, is a modern adaptation that combines the tradition of sweet bread with the evergreen appeal of indulgent fillings.