These Brioche Sweet Rolls filled with Red Bean Paste are a delicious and original way to include more Legumes into your diet. Perfect for breakfast and your kids lunchbox, these Red Bean Sweet Rolls are also a great healthier sweet treat to snack on all day long!
350ml (1 1/2 cup)Water for Soaking+ water for cooking
80gr (1/3 cup)Caster Sugar
Sweet Roll Dough
120 ml (1/2 cup)Full Cream Milk
5gr (1/2 tbsp)Instant Dry Yeast
20gr (2 tbsp)Caster Sugar
1Egg
250gr ( 1 2/3 cup)Plain Flour
1pinchTable Salt
25gr (2 tbsp)Soft Unsalted Butter
Egg Wash (optional)
1Egg Yolk
1tspFull Cream Milk
Instructions
Red Bean Paste
Place the uncooked Red Beans in a large bowl and cover with the Water. Leave to soak overnight, or for approximatively 8 to 10 hours (1)
The next morning, pour through a sieve to keep the beans only and rinse well under clear water.
Place in a large pot and cover with water. Turn on medium heat and leave to cook on a simmer for 30 to 45 minutes, or until the beans are really soft (2). Add more water if needed during the process; the beans should always be covered with water.
Drain and Rinse, then transfer the cooked beans in the bowl of your food processor. Add the Caster Sugar and blend until smooth (3). Place in an air-tight container and keep in the fridge until ready to be used. Alternatively, you can use a simple Masher to make the paste.
Sweet Roll Dough
Heat up the Milk for a few seconds, or until lukewarm (not hot, or it will kill the yeast). Mix in the Instant Dry Yeast and 1 tbsp of Caster Sugar. Set aside for about 10 minutes, or until the top is bubbly/frothy (4).
Place the Flour and the rest of the Sugar in the bowl of your mixer, with the kneading attachment.
Whisk the Eggs into the Milk/Yeast, then pour it over the Flour. Start by mixing it all with a stiff spatula until combined, then start kneading for the mixer. Knead for 1 minutes on low/medium speed, then add the Salt (5)
Knead for another 3 minutes on low/medium speed, then slowly add the very soft Butter, pre-cut into small cubes. Increase the speed of the mixer to medium/high and mix for about 5 more minutes, stoping to scrap the edges of the bowl if needed.
Cover the bowl with a tea towel and leave to prove in a warm place for 1 to 1,5 hour, or until doubled in size.
Punch the dough to remove the air, then transfer onto a lightly floured surface. Use a rolling pin to roll into a large rectangle.
Spread the Red Bean Paste all over the flatten dough, using an offset spatula or the back of a spoon. Starting from one of the longer side, roll the dough on itself.
Optional: place the long, rolled dough in the fridge for 10 minutes. It will make the slicing of each rolls much easier as the dough will firm up.
Slice 9 to 12 individual rolls and place them on a large baking tray, lined with baking paper or well greased. Leave lots of room around each rolls so that they have room to expand.
Egg Wash
Whisk the Egg Yolk and Milk, and brush it over each rolls.
Cover with a tea towel and leave to prove again for 30 minutes. Preheat your oven on 180'C/350'F.
Bake for 25 to 35 minutes, or until puffed and golden. Leave to cool down before taking off the tray.
Notes
This is to fasten the cooking time. You can skip the soaking step, but you will need to cook the raw beans for about 2 to 2,5 hours for them to become soft.
Carefully pick one of the bean (they will be hot) and press on it with your fingers. If it mashes easily, the beans are cooked enough.
I kept small chunks of beans for texture, but it is up to you - you can either keep the paste chunky or continue to blend until completely smooth.
If you do not see any reaction on top of the milk, try to heat it up again for a few seconds (be really careful to stay at lukewarm temperature), then whisk well again. If you still do not see a reaction, it probably means that your yeast is dead and won't work. Discard, and try again with another yeast.
You can also knead the dough by hands on a lightly floured surface, but it will take about twice the time to knead the dough.