Bakery Rolls with Espresso Butter, Candied Orange and Hazelnut
Soft, fragrant enriched dough rolls filled with espresso butter, chopped candied orange, and toasted hazelnuts. Baked until golden and finished with a light vanilla coffee glaze.
Ingredients
- 500 g bread flour (for the dough)
- 60 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 240 ml warm whole milk (38-43°C)
- 1 50 g egg (for the dough)
- 80 g unsalted butter, softened (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 70 g light brown sugar (for the relleno)
- 10 g instant espresso powder (for the relleno)
- 3 g ground cinnamon (for the relleno)
- 80 g candied orange peel (chopped fina)
- 90 g toasted hazelnuts (chopped)
- 120 g powdered sugar (for the glaseado)
- 30 ml whole milk (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
- 2 g instant espresso powder (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and the 80 g softened unsalted butter for the dough. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly glossy.
- 3
3. Shape into a ball, place in a greased bowl, and cover. Let rise for 60 to 75 minutes in a warm spot until nearly doubled in size.
- 4
4. While the dough rises, make the filling by mixing the 90 g softened butter, light brown sugar, 10 g instant espresso powder, and ground cinnamon into a spreadable paste. Fold in the chopped candied orange peel and chopped toasted hazelnuts.
- 5
5. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 6
6. Spread the espresso, candied orange, and hazelnut filling evenly over the surface, leaving a 1/2-inch border on one long side.
- 7
7. Roll up tightly from the long side to form a log. Cut into 10 equal pieces and place them in a greased baking pan or tray, leaving a little space between them.
- 8
8. Cover the rolls and let them rise again for 35 to 45 minutes until puffy. Meanwhile, preheat the oven to 350°F / 175°C.
- 9
9. Bake for 25 to 30 minutes at 350°F / 175°C, until the rolls are golden and baked through in the center.
- 10
10. Mix the powdered sugar with 30 ml whole milk, the vanilla extract, and 2 g instant espresso powder until smooth.
- 11
11. Let the rolls rest for 10 minutes out of the oven, then drizzle the glaze over the still-warm tops before serving.
Chef tips
Toast the hazelnuts and rub them in a towel to remove some of the skin; this gives a cleaner flavor and better texture. If your dough is cold, the second rise may take a little longer.
Substitutions
You can substitute the hazelnuts with almonds or pecans for a different profile. Candied orange peel can be replaced with candied mandarin peel. If you do not have bread flour, all-purpose flour can be used, though the texture will be slightly less elastic.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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