Ingredients
Scale
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
- 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
- Preheat the oven at 180ºC (360F)
- 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;
- Add the softened butter slowly, waiting for the mixed to reach a homogeneous mixture before adding the next butter portion.
- 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;
- Leave to rest for 60 min covered with a tea towel;
- 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;
- Cover with a tea towel and wait around 40 min or until the rolls double in size.
- Bake at 180ºC (360F) for around 20 mins or until they are of a deep golden color=
- Leave them on a rack to cool down.
Fills the rolls up
- With a knife or scissors make a transversal cut;
- 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!
- Dust with icing sugar to make them look great.
- Prep Time: 40 min
- Cook Time: 20 min
- Category: Pastries
- Method: Oven
- Cuisine: Argentine