DULCE DE LECHE ROLLS - GUEST POST BY PAVANI OF COOK'S HIDEOUT
Happy New Year again folks. I am very happy that a celebrity blogger is sharing my space today. She is such a humble personality and I have always admired her for her commitment towards food blogging that is truly her passion. That said, the former statement reflects in every one of her posts, prop setting and photography. The consistency that she shows in what she does is really an inspiration for bloggers like me and many others. The minute I requested for a guest post, she instantly gave her consent and has shared an exotic recipe - a recipe that I have bookmarked as well to try the minute I get an oven. So, my guest today is Pavani of Cook's Hideout. Welcome to my space Pavani and thank you very much for taking some time off for being a part of Adithi Devo Bhavah series and contributing this fantastic recipe and for that mention as well.
Here we go.......
First of a very Happy New Year to all of you. I am Pavani and I blog at Cook's Hideout. I am excited to share one of my recipes with Sowmya's readers. I hope you guys love this recipe as much as I did.
I wasn't sure what to make for Sowmya -- initially I planned on making a Christmas treat and then changed it to a healthy treat. Finally I ended up with these soft and sweet rolls. This recipe has been on my to-make list for a while, but I haven't had a chance to bake them yet. So thanks to Sowmya I had a reason to make them and I have to say my family was super excited about them too.
Recipe is from Rachel Koo's cookbook 'The Little Paris Kitchen'. I adapted the recipe to make it eggless. These are basically brioche rolls that are filled with dulche de leche and toasted nuts. You can make your own dulche de leche sauce -- here's a recipe from Sowmya's blog. Or use store-bought one, like I did (my husband bought a jar from Argentina recently :-)
The dough needs to be refrigerated overnight, so plan accordingly. The dough is very easy to work it and results in a very soft and flaky rolls. Make these for your family -- I'm sure you will get lots of praise and love from them :-) Big Thanks to Sowmya for this opportunity.
For the Dough:
- Unsalted butter – ¼ cup (4tbsp)
- Milk – ¼ cup
- All purpose flour – 2cups (Use a 50:50 combination of wholewheat & all purpose flour for added fiber)
- Instant Yeast - 1½ tsp
- Sugar – ¼ cup
- Salt – a Pinch
- Egg replacer powder – 1tbsp whisked in 3tbsp water (or use 1 large egg)
- Sour Cream – 1tbsp
- Vanilla extract – 1tsp
For the Filling:
- Dulche de Leche (store bought or homemade) – ½ cup
- Toasted & Chopped Nuts (Almonds, Walnuts, Pecans etc) – ¼ cup
For the Egg-free Wash:
- Almond Milk – 2tbsp
- Agave Nectar or Maple Syrup – 2tsp
- Heat milk and butter in a small saucepan until butter is melted. Set aside to cool slightly.
- Combine flour, yeast, sugar and salt in a mixing bowl. Add the butter+milk mixture, egg replacer mixture, sour cream and vanilla. Mix and knead to form a smooth, pliable dough. Add warm water a little at a time if the dough looks too dry.
- Transfer to a lightly greased bowl, cover and refrigerate overnight.
- In the morning, remove the dough from the fridge and set aside for 30~40 minutes.
- Combine Almond Milk and Agave in a small bowl.
- Then roll the dough into a 12"x16" rectangle. Spread dulche-de-leche on the dough leaving about 1" border all around. Top with chopped nuts and roll the dough into a log.
- Using a sharp knife, cut the log into 8 equal pieces.
- Line a 8" round cake pan with parchment paper. Arrange the rolls swirl side up in the pan. Brush with the almond milk mixture, cover with plastic wrap and set aside for about 2 hours or until the rolls are doubled in size.
- Preheat the oven to 325°F. Brush another time with Almond milk mixture. Bake the rolls for 30~40 minutes or until they are golden brown on the top. Remove from the oven, cool for 5~10 minutes before taking them out of the pan. Serve warm and Enjoy!! Best eaten the day they are made but leftovers can be stored in an airtight container for 1 day.