Fluffy, lightly sweet brioche with salty feta, green spinach and a little kick of chili. Bake these rolls for breakfast or serve them as part of a generous brunch.
Brioche dough is richer than regular bread dough: eggs and butter give it a tender crumb and a full flavor. Its slight sweetness makes a lovely contrast with salty feta and spinach’s mild, green flavor. Chili flakes add a little warmth without overpowering the other ingredients. Use regular cow’s milk or sheep’s milk feta; crumble it roughly so there are still distinct pieces in the rolls after shaping.
Spinach contains a lot of moisture, so wilt the leaves briefly in a large skillet and then let them cool. Squeeze out the moisture thoroughly before folding them into the dough. This keeps the dough soft but manageable and prevents the inside of the rolls from becoming soggy. This quick preparation is especially useful with fresh spinach; frozen leaf spinach works too, as long as you thaw it completely and squeeze it out well. If using frozen spinach, use about 150 grams of thawed spinach.
With brioche, patience during rising is more useful than adding extra flour. The dough feels soft and somewhat sticky because of the butter; dust your work surface lightly only when needed. Let the dough rise until it has visibly grown, then give the shaped rolls time to become light and airy too. Brushing them with beaten egg gives them a glossy, golden-brown top. Keep an eye on the rolls toward the end of the baking time: small brioche rolls can brown quickly.
These rolls are best on the day they’re made, when the crust is still slightly springy and the crumb is soft. Serve them warm or at room temperature, for example with cucumber, tomato or a simple green salad as part of a brunch. For extra heat, serve chili flakes at the table instead of mixing more into the dough. Store cooled rolls covered in the refrigerator and warm them briefly in a low-temperature oven before serving; this softens the crumb again without quickly drying out the outside.
Wilt the spinach in a large skillet over medium heat for 2–3 minutes. Transfer to a sieve, let cool and squeeze out the moisture thoroughly. Roughly chop the spinach.
In a bowl, mix the flour, instant yeast, sugar and salt. Add the lukewarm milk and one egg and mix until a cohesive dough forms.
Knead the dough by hand or in a stand mixer fitted with a dough hook for 5 minutes. Add the butter a little at a time and knead for another 8–10 minutes, until the dough is smooth and elastic. It can remain soft and slightly sticky.
Briefly fold the drained spinach, feta and chili flakes into the dough until reasonably evenly distributed. Cover the bowl and let the dough rise in a draft-free place for 60–90 minutes, until it has clearly increased in volume.
Line a baking sheet with parchment paper. On a lightly floured work surface, divide the dough into 8 equal pieces. Shape them into balls and place them on the baking sheet with space between them. Cover loosely and let rise again for 35–45 minutes. Meanwhile, preheat the oven to 190 °C, conventional heat.
Beat the second egg with the tablespoon of milk and brush a thin layer over the rolls. Bake for 17–20 minutes, until golden brown and cooked through at the sides too. Let them cool for at least 10 minutes before slicing.
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