Rolls with Nutella and jam Feather

Description

Offer to make the air sweet rolls with Nutella and jam. The dough is yeast in dough. Then it would take longer than conventional cooking, but the result will please you very much. The dough turned out perfect, tender, light and air. Mixing and proofing the dough done in the bread maker. Based on the recipe from Caramely with slight modifications. Many thanks to the author

Ingredients

Yeast

20 g
Milk

200 ml
Sugar

15 g
Flour

80 g
Chicken egg

1 piece
Egg white

1 piece
Sugar

70 g
Salt

5 g
Orange zest

10 g
Vanilla sugar

1 pack
Margarine

75 g
Corn starch

10 g
Leavening agent

10 g
Flour

460 g
Vegetable oil

1 Tbsp
Jam

1 Tbsp
Semolina

1 Tbsp
Starch

1 tsp
Nutella

2 Tbsp
Yolk egg

1 piece
Cream

1 Tbsp
Powdered sugar

1 Tbsp
Flour

2 Tbsp
Butter

20 g

Cooking

For the dough crumble the yeast, pour the milk, add sugar and flour.

Mix well. The bowl cover and put in a warm place for 20min. (I clean the oven with the included bulb). The time of ripening of the dough depends on the temperature and quality of the yeast. The yeast should begin to operate and supply increases, the surface is covered with bubbles. The dough to incite (stir with a spoon) and leave for second rise for 15 min. My sourdough came up three times.

ProSuite of the flour and mix with salt, starch and baking powder. Kneading was done in X/P on mode "Dough" 90min. In a bowl, cotton add the flour, add the beaten egg white, add sugar, vanilla sugar and flavoured sugar (or orange zest). During kneading to introduce soft margarine pieces to interfere in the dough.

When the margarine is all intervened in the dough, pour in vegetable oil.

Prepare the jam. In a saucepan mix jam and starch. Warm over low heat but do not boil. Remove from heat, stir in semolina. Leave to the mass cooled down and swollen semolina.

Punch down the risen dough on a flour covered Board. The dough does not stick to hands. Divide the dough into equal parts (I have 15pcs x 69г). Roll the dough into balls, pulling the edges toward the center. Cover with plastic wrap or towel and leave for 10min. alone.

Roll out the ball into a pancake, put the stuffing (I took примерно1/2H. L.). The edges of the dough to lift over the filling, gather in a bundle, and a good staple. Make sure the stuffing did not get to the edges of the dough, otherwise it will not sealed. Procurement of rolls to scroll on the Board between hands to round edges.

Nine rolls I made with Nutella and six with jam. Rolls spread seam side down in the form ( 24 X 24, second 26 to 28), covered with baking paper and greased with oil, from each other. Cover with cling film and leave to rise for 30-40min. Brioche should have a very good climb. In approaching the dough with a wooden skewer (to dip it in vegetable oil) to make a small hole, to lubricate the rolls Vitim yolk with cream (photo lost).

Bake buns in a preheated oven to 180C for about 20 minutes, to the beautiful color (watch your oven). Hot buns in the form of grease generously with butter.

To release from the mold and cool on a wire rack.

Warm rolls sprinkled with powdered sugar. Butter combined with powdered sugar will give a nice aroma. Allow to cool completely.

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