Chocolate-Swirl Brioche Rolls with Streusel Topping

Directions

1. 1

   Set aside about 1 cup of flour to incorporate gradually while kneading — this gives you better control over the dough's final texture.

2. 2

   Combine the remaining flour, sugar, yeast, salt, margarine, eggs, and warm milk in a large bowl. Knead, adding the reserved flour little by little, until the dough is smooth, elastic, and pulls away cleanly from your hands.

3. 3

   Cover with a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.

4. 4

   Meanwhile, make the chocolate filling: mix the cocoa powder, sugar, and margarine with a fork until you have a smooth, spreadable cream. No heat needed.

5. 5

   Make the streusel: rub the flour, sugar, and cold margarine together with your fingertips until the mixture forms coarse crumbs.

6. 6

   Punch down the dough, divide into 3 equal portions, and roll each into a flat rectangle.

7. 7

   Spread the chocolate filling over each rectangle, leaving a small border. Roll up tightly like a Swiss roll, pinching the seam and ends firmly to seal.

8. 8

   Place rolls in greased loaf pans. Tip: drop a small dough ball into a glass of water — when it floats, the dough is ready to bake.

9. 9

   Brush tops generously with beaten egg yolk and sprinkle with streusel.

10. 10

    Bake in a low oven (320 °F / 160 °C) for about 1 hour until deep golden brown. Cool 10 minutes before unmolding.