for 15 pieces

Starter dough

100 g	white flour
1 tsp	sugar
1 tsp	dry yeast
1 dl	water

Dough

420 g	white flour
1 ½ tsp	salt
100 g	sugar
1 tsp	dry yeast
¼ tsp	bourbon vanilla powder
1 ½ dl	milk
1	egg
1 tbsp	liquid honey
1	organic lemon, use a little grated zest
1	organic orange, use a little grated zest
¾ dl	olive oil

To make the base

1

egg yolk

Syrup

½ dl	water
1 tbsp	sugar

Filling

4 ½ dl	cream, beaten until stiff
	icing sugar, to dust

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.

Show complete recipe