An Inspired Cook

I am a little late sharing my holiday sweet rolls that I enjoy making every year, however I have a good reason. My youngest son Cameron is here for a visit and since I don’t get to see him very often, I am taking this time to enjoy every minute. Over the years I have made numerous flavors of sweet rolls and each time I have the hardest time deciding what new filling to try. Custard sweet rolls are not all that sweet, however, an added hint of sweetness and citrus flavor can be tasted throughout. It’s quite satisfying to peel back the layers of the brioche dough and taste the custard with orange sugar. Sprinkle a fine dusting of powdered sugar over top to make it pretty and lets face it, it’s fun to lick the powdered sugar off your fingers after every bite. Enjoy one with your morning coffee or afternoon tea for a taste of pure bliss!

I’m making the custard first so it has sufficient time to cool. You can make it a day ahead or even a few days prior to making the rolls. Just keep it sealed in a lidded container with plastic wrap pushed down on top to prevent a thick skin from forming on top. First step is to heat a medium saucepan over medium low heat. Add the whole milk, heavy cream and vanilla. Heat the mixture until it reaches a simmer, then turn off the heat, add a lid and let it steep while you start step 2.

Step 2: In another bowl add 6 large egg yolks and sugar.

Whisk the egg yolks and sugar together for 2 minutes.

Add the cornstarch.

Whisk in the cornstarch until it’s well combined.

The milk mixture should still be warm; begin ladling the warm milk into the egg mixture and whisk as you pour to temper the eggs. Add enough of the warm milk to thin the mixture, then add back into the saucepan of warm milk/heavy cream.

Turn the heat back on to medium low and stir the pot whisking constantly. It’s a slow process but it will start to thicken up in a few minutes.

You will want a thick custard for the rolls, this looks about right.

I whisked constantly while is was thickening and didn’t feel any lumps, but just to make sure I strained it. I strained it into a bowl that has a lid.

Once strained, place a layer of plastic wrap over the custard and press it down trying to eliminate any air between the wrap and custard so that a thick skin wont form over top. Then place the lid on top and into the fridge to chill. ** There is more custard than needed for the rolls. When you have filled your rolls, enjoy the leftover custard with some orange sugar or some cinnamon sugar to make a sweet treat for yourself.

Here are the ingredients to make the brioche dough. It’s the ultimate sweet dough to make any kind of sweet bread or rolls.  You’ll need flour, yeast, salt, water, honey, eggs, and softened butter.

Mix together in a small bowl the warm water, yeast and 1 tablespoon of honey.  Let sit for a few minutes as it begins to foam and rise.

When the yeast is ready to go, pour it into the bowl of a stand mixer, add the remaining honey, eggs and softened butter.  Mix together with a wooden spatula.

Add the flour a little bit at a time, stirring with a wooden spoon until it begins to form into dough. Attach the dough hook and turn on low speed to knead the dough together.

Continue on low speed until the dough has formed and begins to pull away from the sides of the bowl. The dough will be sticky and wet.

Generously sprinkle flour over a work space and gently knead the dough.  Use just enough flour to form the dough into a ball.

Place the dough into a large bowl and cover with a cup towel.  Set in a warm place to rise (approximately 2-3 hours). 

The dough should double in size, like this.

Sprinkle a generous amount of flour on your work surface, divide the dough in half and shape into 2 rectangles.

Roll out one half of the dough into a large rectangle, about 1/4 inch thick. I trimmed it with a pizza cutter to make straight lines.

Add some dollops of chilled custard and use a silicone spatula to spread it over the dough.

Spread it over the dough almost to the edges.

Make the orange crystallized sugar. Zest your oranges and add the sugar. Stir together and you will start to see the orange crystals begin to form.. The photo above was enough orange sugar for my first pan of rolls but I needed to double it for a second pan. I will give the amount needed for 2 pans of rolls in the recipe below.

It’s hard to sprinkle the orange sugar over the custard with a spoon, you will need to use your fingers to sprinkle it evenly over the custard so that you get a taste of it in every bite.

Begin rolling along the long edge toward you. When you have a long roll, pinch the edges underneath. Use a sharp knife or dental floss to make 1 inch slices.

Prepare two 9 inch baking pans by spreading a pat of butter around the bottom and edges inside the pan. Place the cut rolls inside the pan allowing space around each roll to expand as they rise. Place a cup towel over the rolls, place in a warm place and allow to double in size. 

Preheat oven to 350 degrees and bake for 25 – 30 minutes or until dough is golden brown on top.

Dust the rolls with powdered sugar. Enjoy!

Custard Sweet Rolls with Orange Crystallized Sugar

Brioche Dough
3/4 cup Lukewarm Water
3/4 tablespoons Yeast
3/4 tablespoons Kosher Salt
4 Eggs, beaten
1/4 cup Honey
1 1/2 sticks Unsalted Butter, softened
3 3/4 cups All Purpose Flour

Custard Filling
1 1/2 cups Whole Milk
1/4 cup Heavy Whipping Cream
2 teaspoons Vanilla
6 large Egg Yolks
1/3 cup Sugar
3 tablespoons Cornstarch

Orange Crystallized Sugar
6 tablespoons Orange Zest
1/2 cup Sugar
Mix together the zest and sugar with a fork. If not using immediately, cover with plastic wrap and refrigerate.

To make Custard Filling: Heat a medium saucepan over medium low heat. Add the whole milk, heavy cream and vanilla. Heat the mixture until it reaches a simmer, then turn off the heat, place a lid on top and let it steep.

In another bowl add 6 large egg yolks and sugar and whisk together for 2 minutes. Add the cornstarch and whisk until it’s well combined.

The milk mixture should still be warm, if not heat it just a minute or two until it is warm stirring constantly. Ladle some of the warm milk into the eggs, whisking as you go to temper the eggs. Add enough of the warm milk to thin the mixture, then add back into the saucepan of warm milk/heavy cream. Turn the heat back on to medium low and stir the pot whisking constantly until it begins to thicken. You will want a thick custard so let it cook until you see visible lines of your whisk in the custard.

Let the custard cool slightly, then run through a strainer to remove any lumps. Place in a container with a lid. Set a sheet of plastic wrap over the custard and press on top sealing out any air so that the custard doesn’t form a thick skin on top. Secure the lid and refrigerate.

** There will be more custard than needed for the rolls. When you have filled your rolls, enjoy the leftover custard with some orange sugar or some cinnamon sugar to make a sweet treat for yourself.

To make Brioche Dough: Add the water, yeast and 1 tablespoon of honey in a mixing bowl of a stand mixer.  Let the yeast sit for a few minutes to activate and begin to bubble and foam.  Add the remaining honey, eggs and softened butter.  Stir with a wooden spatula.

Begin to add the flour a little at a time.  Stir the flour into the liquid ingredients until it begins to form into a dough.  Use your dough hook and mix on low to incorporate all the flour into the dough.  Scrape the sides of the bowl if necessary.  The dough will be sticky and wet.  Prepare a work space and generously sprinkle with flour.  Knead the dough with enough flour to form a round ball.  Place the dough in a large bowl, cover with a cup towel and place in a warm area to rise (approximately 2 – 3 hours).

When dough has doubled in bulk, punch down the dough and using your previous works space knead the dough until it is easy to work with.  Divide the dough in half and shape into 2 rectangles.   

Take one rectangle and roll out to approximately 1/4 inch thickness.  Add big dollops of custard and spread into a thick layer with a silicone spatula. Sprinkle with orange crystallized sugar, use your fingers to sprinkle evenly over the custard. Gently begin to roll the long side of the dough from the bottom up until you have a long roll. Tuck the ends underneath to seal. Slice the rolls or use dental floss to cut rolls in 1 inch slices.

Prepare (2) 9 inch round or square baking pans by rubbing a pat of butter on the bottom and around the sides of the pan.  Place the cut rolls in the pan leaving a little bit of space around each roll to rise and expand. Prepare the reserved dough and fill with custard filling to make another pan of rolls.

Place in a warm space and cover with a cup towel.  Allow to rise and double in bulk.  Bake rolls for 25 – 30 minutes in a preheated 350 degree oven until golden brown. Let cool, remove from pan and add a dusting of powdered sugar over top.