Chocolate-Filled Brioche Rolls
250 g (2 cups) all-purpose flour
250 g (2 cups) bread flour
2 teaspoons dried instant yeast
50 g (1.8 oz) butter, melted and cooled
120 g (little more than 1/2 cup) sugar
200 ml (about 3/4 cup) lukewarm milk
1 tablespoon rose water (optional)
50g dark chocolate
Milk, for brushing
Melted butter, for brushing
1. In a large bowl mix the flour, the sugar and the butter. Mix for 5 minutes by hand or with a mixer.
2. Add the eggs and mix for a further 5 minutes. Meanwhile, turn on the oven to 50C/122F and turn it off as soon as it has reached the temperature.
3. Let the yeast dissolve in the warm milk in a small bowl. Add the rosewater to the milk/yeast mixture and then incorporate the mixture, little by little, to the flour/sugar bowl and mix for other 5 minutes. The dough should be now smooth and even. If not, place on a board and mix by hand, eventually adding a little flour. Shape it into a ball.
4. Place the ball back into the big bowl (oil it) and place it uncovered in the oven. Let rest for at least an hour up to a couple of hours. Take the ball out of the oven and divide into 2 equal parts.
5. Roll each portion flat into a rectangular shape, grate some chocolate filling on top and finally roll into a cylinder. Divide each cylinder into 4 parts. Take each part and slice thinly about 1/2cm wide. Pinch the ends together and fold backwards to form a ball shape (refer to video above).
6. Place on parchment paper and leave to rise for another 30 minutes, cover with a clean, damp cloth. Preheat the oven to 180C/375F.
7. Brush milk on top and sprinkle with poppy seeds. Bake in the oven for 15 minutes until tops are golden brown. As soon as they come out of the oven, brush rolls all over with melted butter. Best eaten on the day they are made.