Description
Recommended Equipment
- large mixing bowl
- medium bowl
- plastic wrap
- rolling pin
Ingredients
Units Scale
MILK BUNS
- 500 grams all-purpose flour (type 550 in Germany)
- 1 tsp salt
- 1 egg
- 50 grams white sugar
- 7 grams dry active yeast
- 200 milliliter full-fat cow milk
- 100 grams butter
- 125 grams mascarpone
- 50 grams milk chocolate
- 15 grams powdered sugar
- pinch of salt
- 1 tsp cinnamon
- 1/2 tsp clove, ground
- 1/4 tsp ginger, ground
- 1/4 tsp allspice, ground
- 1/8 tsp cardamom, ground
- 1/8 tsp nutmeg, ground
- 25 grams candied oranges
- 25 grams hazelnuts, chopped & roasted
- 2 tbsp butter
- 2 tbsp heavy cream
Instructions
- For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
- Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
- In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
- Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
- Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
- Preheat the oven to 190°C (375°F) during the second rise.
- Just before baking, brush the rolls with a mixture of cream and melted butter.
- Bake the rolls for about 20-25 minutes until golden brown.
- Passive Time: 100 min
- Cook Time: 20 min
