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IMG_1198.jpg

BAKED CREAM ROLLS WITH JAM

INGREDIENTS​

 

Brioche buns

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  • 300 ml of lukewarm whole milk

  • 4 tablespoons of sugar

  • 2 ¼ tsp active dry yeast

  • 2 cups of all-purpose flour

  • 1 tsp of salt

  • 2 eggs, at room temperature

  • 1 tsp vanilla bean paste

  • ½ cup unsalted butter, at room temperature

  • 1 egg beaten with 1 tsp of water

  • 1 sachet of powdered coconut

 

Whipped cream

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  • Whipped cream (which can easily be halved for 6 small rolls)

  • 3 cups of heavy cream

  • 1 cup of powdered sugar

  • 1 tsp vanilla bean paste

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Dora Strawberry Jam

PREPARATION​

For the buns

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  1. Place the warm milk, 2 tbsp (25 g) of sugar, and the yeast in a medium bowl and stir to combine. Let sit for 10–15 minutes, or until foamy.

  2. In the bowl of a stand mixer fitted with the dough hook, combine the remaining 2 tbsp (25 g) sugar, flour, salt, and vanilla. Mix well.

  3. Add the milk mixture and the egg to the dry ingredients and mix on low speed for 2–3 minutes. Increase the mixer speed to medium and continue mixing for 10 minutes. Add the butter a little at a time, waiting until each addition is fully incorporated before adding the next piece. Mix for another 10–15 minutes, until the dough is smooth and soft.

  4. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and refrigerate overnight or for at least 3 hours. Alternatively, you can let it rise at room temperature for the first proof, which will take about 45 minutes.

  5. Turn the dough out onto a work surface and weigh it. Divide it into 12 equal portions, then shape each into a ball. Cover with plastic wrap or a clean kitchen towel to prevent them from drying out.

  6. Line two baking sheets with parchment paper.

  7. To shape the buns, take one ball of dough and flatten it slightly. Roll it into a sausage shape about 4 inches (10 cm) long, making sure it is even and has rounded ends. Place it on the baking sheet. Repeat with the remaining dough pieces, spacing them well apart on the baking sheets.

  8. Loosely cover the baking sheets with plastic wrap and allow the buns to rise for 30–45 minutes.

  9. While the buns are proofing, preheat your oven to 350°F (180°C).

  10. Brush the buns with egg wash. Bake for 18–20 minutes, rotating the baking sheets halfway through, until golden brown. Remove from the oven and transfer to a wire rack to cool completely.

 

Filling and assembly

 

  1. Place the heavy cream, powdered sugar, vanilla bean paste, and salt in the bowl of a stand mixer or a large mixing bowl. Whip until medium peaks form. Transfer to a piping bag fitted with a closed star tip.

  2. Slice each bun vertically down the center, making sure not to cut all the way through.

  3. Dust the tops with coconut powder.

  4. Pipe the whipped cream filling into the center of each bun. Spoon strawberry jam over the top of the cream filling.

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Best enjoyed the same day!

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