Ingredients
For the dough:
- 250 ml lukewarm milk (I use unsweetened plant-based)
- 7 g package instant dry yeast (or 14 g fresh yeast)
- 1 teaspoon honey
- 60 g unsalted butter, room temperature
- 4 tablespoon organic cane or beet sugar
- 1/4 teaspoon bourbon vanilla powder
- 3 egg yolks, room temperature (reserving egg whites)
- 250 g flour (Type 1050)
- 1/2 teaspoon sea salt
Chocolate hazelnut filling:
- 30 g unsalted butter, diced
- 2 tablespoons mascabado brown sugar
- 60 g dark chocolate (70% cacao or higher) roughly chopped (I use GEPA 85%)
- 1 tablespoon raw cacao powder
- 1/2 teaspoon cinnamon (Ceylon)
- 1/3 cup toasted hazelnuts, toasted and roughly chopped (30 g)
Instructions
- In a small bowl, add the lukewarm milk, followed by the yeast and honey. Use a whisk to combine and let proof until yeast is foamy, about 5 minutes.
- In the bowl of a stand mixer, cream together the butter and sugar on medium speed. Add the vanilla and egg yolks, one at a time, until incorporated. Turn to medium-high and continue mixing until fluffy, scraping the edges with a spatula as you go.
- Reduce speed to low and add the flour, salt and milk mixture. Continue mixing until incorporated.
- Switch to the dough hook (or knead by hand) until dough is smooth, pliable and no longer sticks to the sides of the bowl, about 5-7 minutes. If dough it too sticky, add a little more flour.
- Form dough into a ball and place in a lightly oiled bowl, covered with a tea towel and let rise in a warm spot in the kitchen, until doubled in size (1-2 hours).
- Just before dough finishes the first rise, prepare the filling. To make the filling put the butter and chocolate into a small, heatproof bowl set over a pot of simmering water, heating until fully melted. Then stir in the rest of the ingredients, EXCEPT the hazelnuts, Set aside until thickened to a spreadable consistency.
- Using a rolling pin, roll the dough into a 1/2 cm thick rectangle on a lightly floured surface.
- Spread the filling over HALF of the dough, leaving a 1/2 cm border and sprinkle with hazelnuts. Fold the uncovered dough over the filling and gently press together. Using a sharp knife or a pizza cutter, cut into thin strips between 2 and 2.5cm thick.
- Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under.
- Line a baking sheet with parchment paper. Place rolls in baking dish, equally spaced, leaving 5cm gap between each bun. Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot for 1-2 hours.
- Preheat oven to 350°F / 175°C degrees. Uncover the rolls and brush with the reserved eggs whites. Transfer the rolls to the oven and bake for 15-17 minutes or until golden.
- Serve and enjoy!
Nutrition
Notes
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