S'mores Rolls

Ingredients

• 250 ml whole milk (at 38 °C)
• 50 ml heavy cream (double cream)
• 75 g sugar
• 7 g instant dry yeast
• 3 g salt
• 165 g strong bread flour (white bread flour)
• 385 g T45 flour (or more bread flour)
• 70 g unsalted butter (cubed and softened)
• 130 g milk chocolate chunks
• 200 ml thick vanilla pastry cream
• 60 g crushed biscuits (Digestive or malted type)
• 70 g mini marshmallows
• 2 tbsp caster sugar (for the syrup)
• 2 tbsp boiling water (for the syrup)
• 1 egg (for the egg wash)

Steps

1. 1

   In the bowl of a stand mixer, add the warm milk (38 °C), 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.

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) for about 90 minutes until nearly doubled in size.

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.

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.

13. 13

    Preheat the oven to 175 °C. Gently brush the buns with the egg wash.

14. 14

    Bake for 18-20 minutes until lightly golden brown.

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.

Notes

If you let the dough rise at room temperature instead of a warm place, the rising time will be longer than 90 minutes. The freezer step is crucial to make the handling of the pastry cream cleaner during shaping.

Nutrition per serving

• dessert
• brioche
• baking
• s'mores
• chocolate
• marshmallows
• pastry