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Pink brioche rolls

Hello Hello, No I did not give up the blog, rest assured. It's just more complicated to write articles right now. Especially since I recently moved out of Amsterdam, to a house with a garden !! (Photos of the places very soon in a dedicated article). Let's get down to business, the new recipe! Pink brioche rolls, super soft, super delicious, you will melt with happiness!

I use for this recipe a pastry robot to knead the dough but you can of course do it by hand.


Soya (soya milk)

Wheat flour


The necessary ingredients are flour, soy milk, margarine, coconut sugar, vanilla sugar, beet powder (purchased on the Koro website), fine salt, baker's yeast (dry yeast) . For the icing, coconut oil, icing sugar, and liquid raspberry extract. The necessary utensils are: a pastry robot (or for the less lazy, your hands) (with dough hook), a kitchen scale, a measuring cup, an electric whisk, a large bowl, rolling pin, baking paper, baking sheet.


  • 350g of flour

  • 250ml of lukewarm soya milk

  • 80g of margarine at room temperature

  • 45g of coconut sugar

  • 8g of vanilla sugar

  • 2 tbsp of beet powder

  • 1 pinch of salt

  • 7g of baker's yeast


  • 4 tbsp of coconut oil

  • 35g of powder sugar

  • 1 tsp of raspberry extract


- Mix the flour and salt in the bowl of your food processor. - Then add the vanilla sugar and the beetroot powder. - In a small bowl, mix the lukewarm milk (not too hot) with the coconut sugar and the dry yeast, leave to stand for about 10 minutes. (until the yeast activates, if nothing happens, the milk was too hot, you have to start again). - Then pour the contents of the small bowl into the bowl containing the dry ingredients. - Program your robot at medium speed (with a dough hook), let knead until the dough forms a ball and is very elastic and not very sticky. - Leave the dough to rest in the bowl with a clean cloth on top in a dry place (oven off for example), about an hour and a half.

- Once the dough has rested, knead for a few moments on a clean, lightly floured work surface. - Separate the dough into more or less large balls (according to taste), flatten a ball using a rolling pin, sprinkle with chocolate chips, roll the dough on itself. - Repeat the action until there are no more balls. - Arrange on a baking sheet, covered with baking paper. - Flatten the rolls with the palm of your hand, bake at 180 degrees for about 30min. (watch the cooking so that the brioches do not burn). - Insert the blade of a sharp knife to measure the cooking (if the knife comes out dry it means that your brioches are cooked).

Optional: -Icing - In a large bowl, whip the melted coconut oil, the icing sugar and the raspberry extract with an electric whisk until a homogeneous mixture is obtained. - Cover with food film on contact and leave to rest in the refrigerator for thirty minutes. - Whisk again and place on top of your brioches (using a large spoon or use a pastry bag).


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