Bakery Rolls with Black Tea Butter, Roasted Pear and Nutmeg
Soft, aromatic bakery rolls made with an enriched dough, filled with black tea–infused butter, roasted diced pear, and a touch of nutmeg. Baked until golden and finished with a light vanilla glaze.
Ingredients
- 500 g bread flour (for the dough)
- 60 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 240 ml warm whole milk (38-43°C)
- 1 50 g egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 90 g unsalted butter (for the relleno)
- 6 g loose black tea (for infusionar the mantequilla of the relleno)
- 300 g ripe but firm pears (peladas and diced small)
- 70 g brown sugar (for the relleno)
- 2 g ground nutmeg (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 10 ml lemon juice (for the peras)
- 10 g all-purpose flour (for espolvorear the superficie)
- 80 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 5 ml vanilla extract (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. Preheat the oven to 400°F / 200°C. Place the diced pears on a small baking tray, toss them with the lemon juice and 10 g of the brown sugar, and roast for 12 minutes until tender but not falling apart. Let them cool completely.
- 2
2. While the pears roast, make the black tea butter. Melt 90 g unsalted butter over very low heat, add the loose black tea, turn off the heat, and let it infuse for 10 minutes. Strain and let the butter cool until spreadable.
- 3
3. For the dough, mix the bread flour, 60 g sugar, salt, and instant dry yeast in a large bowl.
- 4
4. Add the warm milk, egg, and 60 g melted butter. Mix until a dough forms.
- 5
5. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky. If needed, use the extra tablespoon of flour to dust the surface, but avoid adding too much.
- 6
6. Place the dough in a lightly greased bowl, cover, and let rise for 75 minutes in a warm spot, or until nearly doubled in size.
- 7
7. Mix the remaining brown sugar with the ground nutmeg and ground cinnamon in a small bowl.
- 8
8. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches / 40 x 30 cm.
- 9
9. Spread the black tea butter evenly over the dough. Sprinkle the brown sugar, nutmeg, and cinnamon mixture evenly on top. Scatter the cooled roasted pears over the surface.
- 10
10. Roll the dough up tightly from the long side to form a log. Cut into 10 even rolls.
- 11
11. Arrange the rolls in a greased baking pan or tray, leaving a little space between them. Cover and let rise for 30 minutes until puffy.
- 12
12. Bake at 350°F / 175°C for 18 minutes, or until the rolls are golden and cooked through in the center.
- 13
13. While the rolls bake, whisk the powdered sugar with 15 ml whole milk and the vanilla extract until smooth.
- 14
14. Let the rolls rest for 10 minutes after baking. Drizzle with the vanilla glaze and serve warm.
Chef tips
For a deeper flavor, infuse the butter with the black tea for a few extra minutes, but strain it well to avoid a gritty texture. The pears should be cooled before going onto the dough so they do not soften it too much.
Substitutions
You can use Assam or English Breakfast for the black tea. The pear can be replaced with tender cooked quince or a firm apple, though the flavor profile will change. Whole milk may be replaced with 2% milk, but the crumb will be slightly less rich.
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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