Soft Italian Breakfast Buns

These soft sandwiches for Italian breakfast also called chocolate flutes are made with a rich brioche mixture which remains soft for days. Homemade chocolate flutes are an irresistible pleasure!

Breakfast sandwiches on a wire rack with a half cut.

Growing my daughters loved these soft sandwiches for the Italian breakfast for a breakfast or a snack! Known as flutes in Italy, we have always chosen chocolate flutes but you can fill the flutes with any cream or jam or even nutella.

The sandwiches are made with a mixed brioche mixture containing both egg and butter that helps them remain soft for days, if they last so long (they have never done at our house)! Chop chocolate or hazelnut, scattered on the dough adds a velvety consistency that makes them appetizing.

I love preparing soft yeast bread around Easter and other favorites include these bruises from brioche bread and the traditional Italian Easter bread.

Because I love this recipe

Note ingredients

Milk: For a rich brioche uses whole milk that is warm. If he warm up the milk of the stove, make sure that the milk does not boil before using it the mixture of yeast or the hot milk will kill the yeast.
Yeast: I prefer to use active dry yeast. The instant yeast could be used but the sandwiches will increase faster. Many Italians cook with brewer’s yeast; This could be used but the increase time may take longer. I have not tested this bread with fresh natural yeast appetizer.
Granulate sugar: It adds a sweet taste to the leavened dough and helps to nourish the yeast.
Vanilla extract: Add another layer of flavor to this sweeter brioche mixture.
Egg yolk: It adds further humidity to the enriched dough.
Butter: The softened butter cut in 3 or 4 pieces is the best. I used salty butter, if you use unbeaten butter increases salt to ½ teaspoon.
Dark chocolate: Make sure to use a good quality chocolate or you could use Nutella, if you have time, the homemade Nutella really adds a special touch to sandwiches. Feel free to use your favorite jam instead of the spread of chocolate hazelnuts.
Powdered sugar: The final touch with soft chocolate flutes! This makes them dissolve in the mouth.

How to prepare soft sandwiches for Italian breakfast

Start by dissolving the yeast in warm milk, let it rest until it mixes. Subsequently, in a stand mixer equipped with a pasta hook add the flour, sugar, vanilla, the mixture of eggs and yeast and knead.

The dough in the bowl before adding the butter.

Add the butter to room temperature with increases and continue to knead. Add the salt and knead until the dough moves away from the sides of the bowl.

Adding the butter and salt and after the dough mix.

Form the dough in a ball and position yourself in a lightly fattened bowl, cover with a plastic wrapping and let it increase in a hot area without shooting until you triple in size. I often put my dough in the oven (not on) with only the light on.

The dough in a bowl before and after the rise.

Once the dough has been tripled in size, move to a slightly floured surface and using a roll of roll, roll up in a large rectangle, then using a sharp knife, cut the dough into 6 pieces. At the end of each rectangle, cuts some strips of flute, ensuring not to cut to the bottom of the dough.

By spreading the dough and cutting six parts.

Add the diffusion of the chocolate or hazelnut on the side of each piece of pasta that is not cut into stripes, then roll the dough gently starting from the full part, sealing the edges and ensuring that the cut strips are facing upwards.

Add the chocolate to the dough and roll it up.

Place the brioche flutes on a parchment baking tray, then cover again and let yourself rise for about an hour.

The flutes on the pan before and after the rise.

Dispose with milk then cook until golden brown. Move the sandwiches on a grid to cool completely, then sprinkle with icing sugar before serving.

Tips chocolate flutes

Knead the dough until smooth: Knead the dough until it is smooth and starts detaching from the sides of the bowl. The dough should feel elastic and not sticky.
If the dough becomes too hot: If the dough starts to become too hot as rolling, cutting and fills the sandwiches, put in the refrigerator to cool a little.
Do not fill the flutes too much: Otherwise the filling will pour and there will be chocolate everywhere!
Two different ascent times: Note that there are two ascent times for these rolls of nutella brioche. The first increase will take 2-3 hours and the second ascent one hour. Plan accordingly!
Egg washing: For a shiny sandwiches for Italian breakfast, instead of brushing only milk, beat an egg together with whole milk or heavy cream and then brush above.
Other fillings: For a different flute, try the pistachio cream, the pastry cream, any jam flavor, a stuffing with apple, white chocolate or one of these easy fillings.

Warehouse

Shop: These soft breakfast sandwiches can be kept for two or three days in an airtight container.
Freeze: You can also freeze baked flutes all nutella. Cool completely, then wrap each sandwich in a plastic wrapping, then in a sheet to avoid the option of the freezer. Keep in the freezer in a freezer bag for a maximum of two months. Defrosting and have fun!

I hope you like these soft sandwiches for Italian breakfast as much as we!

½ cup Milk (whole) lukewarm
1 teaspoon Active dry yeast
2 cups Flour for all purposes
3½ spoons granulate sugar
½ teaspoon Vanilla extract
1 large egg yolk (ambient temperature)
3 spoons butter (softened)
¼ teaspoon salt
3½ ounce dark chocolate (of good quality) (or you could fill them with Nutella)

Extra

1-2 spoons milk (to brush)
2-3 spoons powdered sugar

In a small bowl add the milk and sprinkle the yeast above, leave to sit 10 minutes, mix to combine.
In the mixer stand add the flour, sugar, vanilla, the egg and yeast mixer, dough for 3 minutes, add the butter in 3-4 additions, continue kneading Add the salt. Knead 4 minutes.
Form in a ball and put in a bowl slightly to the butter, cover plastic and let it rise in a hot area without shooting until it triples about 2-3 hours.
Move on a slightly floured flat surface and roll in a rectangle, cut into 6 parts, using a wheel wheel or a sharp knife, cut the strips in the middle of the rectangle, add a strip of chocolate or nutella or even your favorite diffusion to the part without strips and rolls gently. Put on a baking tray lined with parchment paper. Cover and let increase 1 hour. Dispose with milk, then cook 15-18 minutes or until lightly golden. Move the sandwiches on a wire rack to cool, powder with icing sugar before serving. Enjoy!

How to store sandwiches for breakfast

Shop: These soft sandwiches for Italian breakfast can be kept for two or three days in an airtight container. You could also warm them in the oven before consuming.
Freeze: You can also freeze baked flutes all nutella. Cool completely, then wrap each sandwich in a plastic wrapping, then in a sheet to avoid the option of the freezer. Keep in the freezer in a freezer bag for a maximum of two months.

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