These orange cream brioche rolls start from a Sicilian-style dough scented with orange zest. The dough is rolled up around a whole jar of Scyavuru Orange Cream and chopped pistachios, then sliced and baked until golden.

They are best eaten the same day, but you can assemble them the night before and bake in the morning (see the tips). In Sicily brioche is also the classic partner of granita: try it with our Pistachio Granita.

Difficulty: Medium
Course: Breakfast / Snack
Time: Prep 1 h 15 min · Rise 4 h · Bake 25—30 min
Made with: Scyavuru Orange Cream

Ingredients for orange cream brioche rolls

Brioche dough

  • 170 g milk
  • 8 g active dry yeast
  • 3 large eggs
  • 100 g sugar
  • 3 tsp (1 tbsp) honey
  • 1 tsp vanilla extract
  • Zest of 1 orange (about 1 tbsp is plenty)
  • 75 g butter, cubed, at room temperature
  • 480 g all-purpose flour
  • 1 tsp salt

Filling and topping

  • 1 jar (200 g) Scyavuru Orange Cream
  • 90 g unsalted chopped pistachios (60 g for the filling, 30 g for the top)
  • 2 tbsp (about 30 g) melted butter

How to make orange cream brioche rolls

  1. 1. Wake the yeast Pour the lukewarm milk over the yeast and 1 tsp of the sugar. Wait 10 minutes, until foamy.
  2. 2. Mix With the paddle, beat the eggs with the rest of the sugar for about a minute. Add the honey, vanilla and orange zest, then the yeast mixture and the butter.
  3. 3. Knead Switch to the dough hook. On low speed, add the flour about 60 g at a time with the salt, then knead for 10 minutes on the next speed. The dough stays sticky; don’t add more flour.
  4. 4. Rise Cover and leave in a warm place (the oven with just the light on) for 3 hours, until doubled.
  5. 5. Fill Grease a 23 × 33 cm baking pan. Roll the dough into a rectangle of about 30 × 45 cm. Spread the whole jar of Orange Cream over it, leaving a 2.5 cm border, and scatter 60 g of pistachios.
    Spreading Scyavuru Orange Cream over the rolled-out brioche dough
  6. 6. Roll and cut Roll it up tightly from the long side and finish seam-side down. Trim the ends, then cut it into 12 pieces: in half, in half again, then each quarter into three.
    Rolling up the dough with orange cream and chopped pistachios
    Cutting the rolled dough into twelve even slices
  7. 7. Second rise Set the rolls in the pan and leave them for 45—60 minutes.
  8. 8. Bake Brush with butter, scatter the rest of the pistachios and bake at 175 °C (350 °F) for 25—30 minutes, until golden. Give them 15 minutes in the pan to settle, then use a spatula to take them out.

Tips

  • Best eaten the same day. Well wrapped, they keep up to 3 days at room temperature.
  • Make ahead: assemble them in the pan, wrap and refrigerate overnight without letting them rise. Leave them at room temperature for 2—3 hours before baking.
  • Baked rolls freeze for up to 3 months.

Try it with…

Did you know?

  • The brioche col tuppo comes from Sicily. The tuppo is the small ball on top, named after a bun of hair.
  • In Sicily, brioche is eaten throughout the day, often with granita or filled with gelato.

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