Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Starter dough
Dough
To make the base
Syrup
Filling
How it's done
Starter dough
Mix flour, sugar and yeast in a bowl, add water, mix with a wooden spoon. Cover and leave to rise at room temperature for approx. 1 hr.
Dough
Mix the flour, salt, sugar, yeast and vanilla in the food processor bowl. Add the milk and egg and knead briefly using the dough hook on the food processor. Add the starter dough, honey, lemon and orange zest and oil, continue to knead for approx. 10 mins. Cover and leave to rise at room temperature for approx. 5 hrs. until doubled in size.
To make the base
Divide the dough into 15 portions, shape into balls, place on two baking trays lined with baking paper, cover and leave to rise at room temperature for approx. 2 hrs. Brush the pieces of dough with egg yolk.
To bake
Approx. 25 mins. in an oven preheated to 160 °C (convection). Remove from the oven, leave the rolls to cool on a rack.
Syrup
Bring the water and sugar to the boil in a small pan, boil for approx. 3 mins. until bubbling, leave to cool. Brush the bread rolls with the syrup.
Filling
Cut the rolls lengthwise and open them. Transfer the cream into a piping bag with a smooth nozzle (approx. 14 mm Ø), fill the rolls with cream, smooth out, dust with icing sugar.
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