Cherry Brioche Rolls with Hemp Seeds

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These versatile and utterly delicious bread rolls combine a rich, buttery, and fluffy brioche dough with a sweet, nutty cherry filling. They are simple yet very delicious, perfect for an afternoon tea, picnic or a quick breakfast. I used lower-sugar homemade cherry jam mixed with ground toasted almonds for the filling, but you can use whatever you prefer. Mascarpone, custard, nutella or frangipane are all great for the recipe. If you don’t want to bother with the shaping, simply form them into rounds and fill them with your favourite jam.
The bread is best enjoyed freshly baked, when it is still warm, soft and fragrant. However, if you have leftovers, store it for 2–3 days in an airtight container at room temperature.

 

Dough	Filling
400 g Plain flour 100 g Wholegrain rye flour 0.1 g Saffron powder, optional ¾ tsp Fine sea salt 50 g Sugar 7 g Instant dry yeast 220 g Buttermilk, at room temperature 2 Medium eggs at room temperature, beaten 60 g Butter, cubed and softened 1 Egg white, for glaze 2 tsp Hulled hemp seeds for topping	200 g Homemade cherry jam 50 g Toasted almonds, ground

1. Put the flours and saffron powder if using, in a bowl of your stand mixer with a dough hook. Add the salt to one side and sugar to the other. Add in the yeast to the side with the sugar. Mix it all together with the dough hook.
2. Pour the milk into the flour and mix until combined. With the dough hook on low, gradually add the eggs and mix for 5-8 minutes. Gradually add the softened butter until combined.
3. Shape the dough into a ball and place it in a large bowl, cover with a tea towel and leave for 2 hours until doubled in size and well-risen.
4. Brush the bottom and sides of a 22-25 cm square pan with a little butter. Mix the jam and ground almond together.
5. Divide the dough into 4 even portions. Lightly dust a work surface with flour, take a piece of dough and roll into 20-22cmx25cm rectangle. Place ¼ of filling at the top quarter of the rolled-out dough rectangle, then use a knife or pizza cutter to slice the bottom dough into thin even strips. Now roll the rectangle down into a strand. Repeat with the 3 remaining pieces.
6. Place them in the prepared baking pan. Cover with a tea towel and leave to prove for 30 minutes until puffy. Meanwhile preheat the oven to 180C/350F.
7. Lightly brush the dough with the egg white and sprinkle the hemp seeds over. Bake in the middle of hot oven for 30-35 minutes until golden and risen.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com