Strawberry Hazelnut and Condensed Milk Brioche Scrolls (with Chia Seeds)

 

Hello Friends!
We are here, still alive and kicking..... Sorry for the long wait between bites, life has been happening at quite a pace lately!
I know Biss has been a busy girl since arriving home from her 4 months of travels gallivanting around the globe... and me? Well I've been cooking up my bun in the oven, 6 weeks until he is ready to join us in this delicious world. On top of pregnancy i have just moved with my husband to the Sunshine Coast in Queensland. The past few weeks i have spent unpacking DIY-ing and nesting...and trying to learn the ways of my new kitchen and oven. Prior to that i was madly packing and organizing our great migration... so i apologize profusely for the neglect the blog has been experiencing.

I hope you are all well and have sprung to life with the change of season. The change in menu has been most welcomed in my house with the spring fruit and veg now available and i eagerly await the tropical summer fruits just around the corner.

Today I baked some buns in the oven, I have been craving sticky cinnamon  scrolls for a few days...and found in the current (October) issue of Delicious magazine a yummy looking recipe for Dulce De Leche Brioche Buns by Rachel Khoo author of cookbook The Little Paris Kitchen. We have a recipe for Dulce de Leche on our blog if you would like to make this recipe as it can be hard to find ready made. I cooked up a variation as i had plenty of strawberries in the fridge, which turned out to be delicious and slightly (only slightly) better for you.

Strawberry, Hazelnut and condensed milk Brioche Scrolls (with chia seeds). All i can say is yummo my craving has finally been satisfied!

This is a bit of effort to cook as you need to begin the day ahead, knead and prepare and then let rest the following day for another 2 hours before baking... and they are best eaten warm from the oven...however I do suggest though that you give it a try and i hope you enjoy them as much as i did!


 Strawberry  Hazelnut and Condensed Milk Brioche Scrolls (with Chia Seeds)

Ingredients:

dough:
75g unsalted butter
50ml milk
7g dried instant yeast
1 2/3C plain flour (i used half wholemeal)
60g Rapadura sugar 
2 eggs (lightly beaten)
1 heaped tbs creme fraiche (i used sour cream)
1 tsp vanilla extract
1 tsp orange blossom water (optional)
filling:
150g condensed milk
2tbs chia seeds
1 punnet (250g) strawberries roughly chopped
1 handful chopped hazelnuts

Method
Put the butter and milk in a small saucepan and heat until the butter has just melted. You want the milk and butter lukewarm NOT hot. Add the yeast and stir to dissolve

In a large bowl mix the flour, sugar and a pinch of salt. Create a well in the middle and stir in the the milk mixture, half the egg, and the remaining dough ingredients. Mix until you have a soft sticky dough. Place in a bowl cover with plastic wrap and chill overnight.

Next day... Line a 24cm spring form cake tin with baking paper.

Turn the dough out onto a lightly floured working surface and knead for 5 mins.
Roll into a large rectangle (approx 40 x 30cm)

Drizzle the condensed milk over the dough leaving a 2cm border. Sprinkle the chia seeds over, then the strawberries and hazelnuts. Roll the dough up to form a long log. Cut into 6 equal pieces.

the condensed milk will make this a little messy but the condensed milk will thicken and caramelise in the oven and be delicious. Place the cake tin on a baking tray lined with baking paper (to catch the excess oozy mess).

Place the pieces cut side up into the prepared pan, brush with some of the egg then leave covered with a clean tea towel in a warm place to rise for 2hours, or until doubled in size. (I placed the tray on top of my little coffee machine on the cup warmer..it worked a treat. i have also used a Italian trick in the past of filling the kitchen sink with hot water and placing the dough in the cupboard under the sink.)

Pre-heat the oven to 160 degrees. Brush the buns with a little more egg, then place in the oven to bake for 30-40minutes or until nice and golden brown. Once cooked transfer to a wire rack to cool slightly.