Recipe for Rolled Brioche with Chestnut Cream

Preparation of the dough: Gently heat the milk until it is lukewarm. In a mixing bowl, pour in the flour, yeast, salt, powdered sugar, egg, and softened butter. Mix with a wooden spoon. Add the lukewarm milk and mix with a wooden spoon. Knead with your hands for about ten minutes, until the dough is smooth and pulls away from the edges. Cover with a cloth and let rise for 1 hour in a warm place away from drafts.

Preparation of the brioche: Flour the work surface and roll out the dough into a rectangle approximately 30cm long and 20cm wide. Spread the chestnut cream over the rectangle of dough. Roll the dough lengthwise to form a long cylinder. Cut the cylinder into slices about 2cm wide and place them on a baking sheet lined with parchment paper, making sure to space them well. Cover with a clean cloth and let them rise for 1 hour in a warm room, away from drafts.

To finish Cooking: Brush the brioche with a little milk using a brush. Bake in a preheated oven at 200°C for about 12 minutes.