This is one of those challenging recipes that's been on my to-do list forever, and I finally got up the courage to try making it by cajoling some friends into doing it with me.
These rolls are certainly time consuming, and for me required a lot of hand-holding and wishful thinking, but they are well worth the ample reward. I feel like I'm on my way to understanding how to make a successful yeast bread, and watching this gorgeous brioche dough rise was one of the more empowering baking experiences I've had lately. Not like slathering it with dulce de leche and cream cheese, rolling it all up, and devouring it wasn't ridiculously enjoyable as well.
I used a store-bought can of dulce de leche, but if you'd like to make your own, there are plenty of methods and recipes online. A quick Google search is your friend!
p.s. Happy, happy, happy birthday to the most beautiful woman I know (inside and out). Love you, Nana!!!
Dulce de Leche Brioche Rolls
Adapted from Tartelette
Makes 12 rolls, plus extra dough for a brioche loaf
1/3 cup warm water (105°F to 115°F)
1/3 cup warm milk (105°F to 115°F)
2 envelopes dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)
1/3 cup cream cheese, softened
1/2 cup dulce de leche, warmed in the microwave just until spreadable
1. Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl.
2. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding the next. Dough will be soft and batter-like. Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
3. Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl.
Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic and refrigerate an hour. Take the dough out of the fridge and divide in half.
4. Roll out the dough to a 14x9 inch rectangle. Spread softened cream cheese on top of the dough, leaving a 1 inch border. Spread the dulce de leche on top. Roll dough into a log and cut into 12 pieces. Place rolls in a buttered 9 inch round pan, cover and refrigerate until the next morning. The dough will rise slowly overnight.
5. In the morning, bake at 350 for 20-25 minutes.
6. Repeat with the other half, or use the dough to make something else delicious and fun!