Chocolate Almond Brioche Rolls

Chocolate and frangipane rolled up in a light and fluffy brioche, baked in a muffin tin!

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**
Before it's time to roll out the dough, make the frangipane filling.

In a small bowl, beat together the butter and sugar until smooth, then beat in the egg and almond extract. Mix in the almond flour, flour, and salt, then set aside.
Melt the chocolate in a microwave safe bowl, then set aside.

Cut out six 6" squares of parchment paper to use as the muffin liners (or use pre-made tulip muffin liners.) Butter six cavities on a muffin pan, and push the parchment into them.
Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 10″ (30 x 25 cm) rectangle.
Carefully spread the melted chocolate over the dough, and let it sit for 1-2 minutes for the chocolate to slightly set.
Place dollops of the frangipane over the chocolate, then spread it out evenly over the dough.
Use a pizza cutter to cut 6 strips of dough from the longer (12") side. Roll each strip of dough into a tight roll, then place each roll into a muffin liner.
Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 min.)
(Optional but recommended): Make an egg wash by whisking together 1 egg and 1 tbsp. milk. Brush the egg wash over each roll, then bake at 350°F / 175°C for 15-20 minutes. Use a thermometer to check when the rolls are done cooking (190°F / 88°C.)
Dust with powdered sugar, serve, and enjoy!