Praline & my Cinnamon & Hazelnuts praline rolls
255ml warm full fat milk ( scalded and cooled up to 43c )
7g dry yeast ( 1 sashet )
35g caster sugar
1 egg ( room temperature )
1 yolk ( room temperature )
35g melted butter
1/2 tsp of salt ( 2g )
385g bread flour ( sifted ) plain flour will also work well. Sometimes I am using bread flour in this recipe, because the bread flour content more gluten giving our rolls bread like texture.
Warm up the milk to around 110c and cool down to 40c ( milk should be like a warm bath water).
Pour milk to the bowl, sprinkle the yeast. Add sugar, egg, yolk and melted butter and mix all until well combined.
When all the wet ingredients are mixed well now add the salt and gradually add the flour into the wet mixture, mix until just combined using wooden spoon or whisk and allows the mixture to rest for 5min so flour will have time to soak up all the liquids.
Now please place your dough on the slightly floured surface and knead the dough for 5-7minutes untill elastic and smooth, if the dough is little sticky please add 80-100g of flour. The dough will be still little sticky but don't be tempted to add any more flour at this stage.
If you using kitchen mixer with hook attachment, mix your dough on medium speed. We can add extra 80-100g of flour, but our dough will he still little sticky and will be still sticking to the sides of the bowl mixer. That's ok! Don't be tempted to add more flour.
Remove the dough from the bowl or lift from the surface and placed into the slightly oiled bowl, cover and let the dough doubled in size in a warm place. This should take 30-50min in warm-ish, do not allow the dough rise too much or our rolls will be airy.
When the dough is rising, make your cinnamon spread. Place all the ingredients in the bowl and mix using hand mixer or whisk untill all the ingredients will bond together and the mixture will rich paste consistency.
Now lay sheet of greasproof peper and sprinkl little flour, place our dough on the floured peper and press down using your hands, then roll the dough using rolling pin to rectangle shape, the shape can very, it does not have to be exact! Using spatula or pastry knife, spread cinnamon filling evenly on the rolled pastry.
Starting on the bottom end, roll the dough up tightly jelly roll style. Cut the rolled pastry into 12 pieces and place in a 9x13 baking pan. Cover the psn with cling film and allow the rolls to rise for 20min untill nearly doubled in size.
Bake in the oven set on 180-190c for 20-25min untill slightly golden and the middle is cooked.
Note: the time will very based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20min. If they are getting too browned, cover loosely with foil for the remaining baking time.
Cinnamon butter spread filling
85g dark brown sugar ( light brown sugar will also works )
1 1/2 tbsp of ground cinnamon
30-32g butter ( soft at room temperature )
Vanilla creme frosting
170g cream cheese ( soft and room temperature)
40g butter ( soft and room temperature )
130g icing sugar
1/2 tsp vanilla paste ( I used few different versions for flavours, insted of vanilla I use; orange juice 1x tablespoon, zest and juice of 1x lemon, 1 tbsp of honey or 1tbsp of cold espresso coffee.
Place butter and cream cheese in a bowl and mix well using hand mixer until light and fluffy 5-8minutes. Then add the sugar and your favourite favouring.
Hazelnut praline
225g caster sugar
57ml water
200g hazelnuts
7g butter ( optional )
Grease the metal tray or plate with little oil and set a side.
Roast the nuts in the oven set on 180c for 8min or untill golden, set a side.
In a medium saucepan mix the sugar and water on medium-low heat, mixing constantly untill sugar has dissolved. Allow the sugar to dissolved then bring the mixture into the simmer. During the simmer brush down the sides of the pan with pastry brush dipped in water, to prevent crystals from forming. Simmer without stirring until caramel is deep amber roughly 10-15min.
Straight away take off the heat and add roasted nuts and butter if using, pour the liquid into the greased baking tray or plate. Leave to cool.
Crush the praline by hand or use kitchen blender to achieve crumble like texture. I sprinkle my praline crumble on the cinnamon butter spread, just before rolling up our dough, also I sprinkle praline on the top of the warm rolls for extra texture and flavour just after I take them out of the oven.
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