Dulce De Leche Sweet Rolls

I recently got lucky enough to put my hands of some kilograms of thick Dulce de Leche. You might wonder why is that special and what is the difference with traditional Dulce de Leche. In spanish we call it “Dulce de Leche Repostero”, and as I mentioned before it’s a thick version of the traditional spread, used mostly for making pastries. Our popular alfajores are usually made with this version of Dulce De Leche, because it will stay on place without coming out the side of alfajor shells. We have a lot of other pastries, and cakes which used this kind of ingredient. Some of them we use to eat at breakfast time, or at tea time (also known as Merienda). This is why I think, these sweet rolls are perfect for weekend breakfasts, when we wake up late and we want to indulge ourselves with something sweet. The base is similar to a brioche bread (they could even be eaten alone), and they are filled up with as many filling as you like! Also they are so easy to make that you can basically make them the night before and have them ready for next day.

Of course, Dulce de Leche is just one filling option. In my pictures you will also see that I filled some of them with pastry cream, but you could technically find other similar fillings, like jam or a mousse. I think their best version is with a filling that lets you leave them outside the fridge, because they will be much softer (you really don’t need to refrigerate them if they have dulce de leche for example). In any case, they will keep fresh for 2 or 3 days, and you can also freeze them before filling up.

Hope you can make these and enjoy them with coffee or tea and good company!Till the next post  😘

Dulce De Leche Sweet Rolls

---

• Author: Jesi Fera
• Total Time: Active 60 min, passive 2.5 hours
• Yield: 25 medium sized rolls 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Sponge

• 100 gr. all purpose flour
• 7 gr. instant yeast
• 150 gr. milk (2% or full fat)

Dough

• 400 gr. all purpose flour
• 125 gr. unsalted butter, softened
• 2 large eggs
• 100 gr granulated sugar
• 15 gr honey
• 2gr salt
• 8 gr vanilla extract (2 tsp)

Filling

• 400 gr. dulce de leche (or any other filling)
• Icing sugar as needed

---

Instructions

Sponge

1. Warm-up milk until lukewarm. Add yeast and mix until dissolved and finally add flour. Let it rise for some minutes (around 15 to 20);

Dough

1. Preheat the oven at 180ºC (360F)
2. In the bowl of a stand mixer (one that has a dough hook) add the flour, sponge, sugar, honey, eggs and vanilla and mix everything together until well blended on low speed;
3. Add the softened butter slowly, waiting for the mixed to reach a homogeneous mixture before adding the next butter portion.
4. Increase the machine speed to medium and knead until the dough is ready. To know when it’ s ready you need to make a small “hole” with you finger on the douch and if the hole fills up slowly and it comes back to the initial shape the dough is ready, If it does not come back then continue kneading;
5. Leave to rest for 60 min covered with a tea towel;
6. Deflate a bit gently with the hands and divide the dough in pieces of the same size by weighting them. In my case I did 40gr rolls. With each piece make a ball and put them in a lightly greased oven pan;
7. Cover with a tea towel and wait around 40 min or until the rolls double in size.
8. Bake at 180ºC (360F) for around 20 mins or until they are of a deep golden color=
9. Leave them on a rack to cool down.

Fills the rolls up

1. With a knife or scissors make a transversal cut;
2. Using a piping bag with your Dulce de Leche filling, insert the tip of the bag in the cut and fill with as much filling as you want!
3. Dust with icing sugar to make them look great.

• Prep Time: 40 min
• Cook Time: 20 min
• Category: Pastries
• Method: Oven
• Cuisine: Argentine