# What You’ll Need:
→ Brioche Dough
01 - 500 g all-purpose flour
02 - 60 g granulated sugar
03 - 7 g instant dry yeast
04 - 1 tsp fine sea salt
05 - 180 ml whole milk, lukewarm
06 - 3 large eggs, room temperature
07 - 120 g unsalted butter, softened and cubed
→ Filling
08 - 100 g white chocolate, finely chopped
09 - 120 g raspberry jam
10 - 50 g fresh or frozen raspberries (optional)
→ Glaze
11 - 100 g white chocolate, chopped
12 - 60 ml heavy cream
13 - 1/2 tsp pure vanilla extract
14 - 30 g powdered sugar
→ Decoration
15 - 2 tbsp freeze-dried raspberries, lightly crushed
# How to Make It:
01 - In a large bowl or stand mixer, mix together flour, sugar, yeast, and salt.
02 - Add lukewarm milk and eggs to the dry ingredients. Mix until a ragged dough is formed.
03 - Gradually incorporate softened butter, a few pieces at a time, kneading until fully absorbed and the dough becomes smooth and elastic, about 10 minutes.
04 - Cover the bowl and let the dough rise in a warm location until doubled in volume, 1 to 1.5 hours.
05 - Deflate the risen dough and stretch it on a lightly floured surface into a rectangle approximately 40 x 30 cm.
06 - Evenly spread raspberry jam over the dough, leaving a 1 cm border. Sprinkle chopped white chocolate and add raspberries if using.
07 - Tightly roll the dough into a log from the long side. Cut into 12 equal pieces.
08 - Arrange rolls, cut side up, in a parchment-lined 23 x 33 cm baking pan. Cover and let rise until puffy, 45–60 minutes.
09 - Preheat oven to 180°C. Bake the rolls for 22–25 minutes until golden brown and baked through. Allow to cool slightly.
10 - Gently heat cream in a saucepan until steaming; remove from heat. Stir in chopped white chocolate until melted, then whisk in vanilla extract and powdered sugar until smooth.
11 - Drizzle glaze over warm rolls. Sprinkle with crushed freeze-dried raspberries. Serve warm or at room temperature.
