S'mores Rolls

Steps

1. 1

   In the bowl of a stand mixer, add the warm milk (38 °C (100 °F)), sugar, heavy cream, and yeast.

2. 2

   Add both types of flour and the salt to the bowl.

3. 3

   Mix on low speed for 3 minutes and then on medium speed for another 3 minutes.

   Start 3-minute timer
4. 4

   Return to low speed and add the softened butter bit by bit.

5. 5

   Continue kneading for 10-12 more minutes until the dough is smooth and the butter is fully incorporated.

6. 6

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm place (25-28 °C (77–82 °F)) for about 90 minutes until nearly doubled in size.

   Start 90-minute timer
7. 7

   Roll out the dough into a rectangle of approximately 55x40 cm.

8. 8

   Spread the pastry cream evenly over the dough, then sprinkle the chocolate chunks, crushed biscuits, and marshmallows.

9. 9

   Fold the dough twice (like a letter) and place it in the freezer for 10 minutes to firm up the dough and filling, making shaping easier.

   Start 10-minute timer
10. 10

    Cut the dough into long strips (8 strips for large rolls).

11. 11

    Roll each strip into a snail shape and flatten it slightly. Alternatively, you can roll everything into a log and cut it like cinnamon rolls.

12. 12

    Place the rolls on baking sheets lined with parchment paper and let rise in a warm place for about 60 minutes until puffy.

    Start 1-hour timer
13. 13

    Preheat the oven to 175 °C (350 °F). Gently brush the buns with the egg wash.

14. 14

    Bake for 18-20 minutes until lightly golden brown.

    Start 18-minute timer
15. 15

    While still warm, mix the caster sugar with the boiling water to make the syrup and glaze the rolls for a glossy finish.