Bakery Rolls with Rosemary Butter, Roasted Peach and Hazelnut
Soft enriched dough rolls filled with rosemary-infused butter, concentrated roasted peaches, and toasted hazelnuts. Finished with a light vanilla glaze for a delicate balance of fruit, herbs, and nuts.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (for activar and mezclar)
- 1 unit egg (at room temperature)
- 60 g unsalted butter, melted (for the dough)
- 5 ml vanilla extract (for the dough)
- 300 g ripe peaches (boneless and diced small)
- 40 g brown sugar (for roasting the duraznos)
- 15 ml lemon juice (for the duraznos)
- 6 g fresh rosemary, chopped (divided)
- 85 g unsalted butter, softened (for the relleno)
- 70 g toasted hazelnuts, chopped (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 90 g powdered sugar (for the glaseado)
- 22 ml whole milk (for the glaseado)
- 2 ml vanilla extract (for the glaseado)
- 10 g melted butter (for engrasar the fuente)
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
Preheat the oven to 200°C / 400°F. Toss the peach cubes with brown sugar, lemon juice, and 1 tablespoon of the chopped rosemary. Spread on a small tray and roast for 15 minutes, until tender and slightly concentrated. Let cool completely.
- 2
In a large bowl, mix the flour, sugar, salt, and instant dry yeast. Add the warm milk, egg, melted butter, and 1 teaspoon vanilla extract. Knead for 8 to 10 minutes until you have a smooth, elastic dough.
- 3
Shape the dough into a ball, place it in a clean bowl, cover, and let it rise in a warm spot for 45 minutes, or until nearly doubled in size.
- 4
While the dough rises, make the filling by mixing the softened butter with the remaining chopped rosemary and the cinnamon until spreadable. Keep the chopped toasted hazelnuts and cooled roasted peaches ready.
- 5
Grease a baking dish with the melted butter. Set aside.
- 6
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 14 x 11 inches. Spread the rosemary butter mixture all over the surface. Evenly distribute the roasted peaches and finish with the chopped hazelnuts.
- 7
Roll the dough up from the long side to form a tight log. Cut into 10 equal pieces and place them in the prepared baking dish, leaving a little space between each one.
- 8
Cover the rolls and let them proof a second time for 20 minutes. Meanwhile, preheat the oven to 180°C / 350°F.
- 9
Bake the rolls for 15 minutes, or until golden and cooked through in the center. Let them cool for 10 minutes in the pan.
- 10
For the glaze, stir together the powdered sugar, milk, and 1/2 teaspoon vanilla extract until fluid. Drizzle the glaze over the warm rolls and serve.
Chef tips
Roasting the peaches first keeps them from releasing too much moisture inside the rolls. For cleaner slices, chill the filled log for 10 minutes before cutting.
Substitutions
You can swap the hazelnuts for walnuts or almonds. Peach can be replaced with nectarine. If you do not have fresh rosemary, use 1 teaspoon dried rosemary, crushed finely.
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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