Introduction<\/p>\n\n\n\n
These sweet cream rolls are a real morning treat. Soft, fragrant, and with an irresistible creamy center, they’re perfect for starting the day with a smile. Making them once a week becomes almost a ritual: they keep well and are a hit with the first bite, whether for breakfast or as a snack.<\/p>\n\n\n\n
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Ingredients
For the sandwiches<\/p>\n\n\n\n
1 egg<\/p>\n\n\n\n
150 ml of warm milk<\/p>\n\n\n\n
7 g of dry yeast<\/p>\n\n\n\n
2 tablespoons of sugar<\/p>\n\n\n\n
2 tablespoons sunflower seed oil<\/p>\n\n\n\n
8 g vanilla sugar<\/p>\n\n\n\n
420 g of flour<\/p>\n\n\n\n
\u00bd teaspoon salt<\/p>\n\n\n\n
1 tablespoon butter<\/p>\n\n\n\n
\u00bd teaspoon baking powder<\/p>\n\n\n\n
For the cream<\/p>\n\n\n\n
150 ml of milk<\/p>\n\n\n\n
2 tablespoons of sugar<\/p>\n\n\n\n
2 tablespoons cornstarch<\/p>\n\n\n\n
1 egg yolk<\/p>\n\n\n\n
8 g vanilla sugar<\/p>\n\n\n\n
For the gasket<\/p>\n\n\n\n
1 egg yolk (for brushing)<\/p>\n\n\n\n
Chocolate chips to taste<\/p>\n\n\n\n
Preparation<\/p>\n\n\n\n
1\ufe0f\u20e3 Prepare the dough<\/p>\n\n\n\n
In a bowl, dissolve the yeast in the warm milk along with the sugar. Add the egg, oil, and vanilla sugar. Combine the flour, salt, and baking powder, then knead until the dough becomes soft. Add the butter and knead for a few more minutes. Cover and let rise for about 1 hour, until doubled in size.<\/p>\n\n\n\n
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2\ufe0f\u20e3 Prepare the cream<\/p>\n\n\n\n
In a saucepan, combine the milk, sugar, vanilla sugar, egg yolk, and cornstarch. Cook over low heat, stirring constantly, until the cream thickens. Let cool.<\/p>\n\n\n\n
3\ufe0f\u20e3 Form the buns<\/p>\n\n\n\n
Divide the dough into balls, place them on a baking sheet lined with parchment paper, and make a slight incision in the center. Fill with the cream.<\/p>\n\n\n\n
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4\ufe0f\u20e3 Decoration and cooking<\/p>\n\n\n\n
Brush the edges with egg yolk and sprinkle with chocolate chips. Bake in a preheated oven at 180\u00b0C (350\u00b0F) for 20\u201325 minutes, until golden brown.<\/p>\n\n\n\n
Serving and Storage Tips<\/p>\n\n\n\n
Perfect warm with a cup of milk or coffee. They keep soft for 2\u20133 days in an airtight container. You can also freeze them without the cream and fill them after thawing.<\/p>\n\n\n\n
To the cocoa cream: add bitter cocoa to the cream.<\/p>\n\n\n\n
Without chocolate: replace the drops with granulated sugar.<\/p>\n\n\n\n
With jam: use jam instead of cream.<\/p>\n\n\n\n
Whole wheat: Replace half the flour with whole wheat flour.<\/p>\n\n\n\n
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FAQ<\/p>\n\n\n\n
Can I use fresh yeast?
Yes, use 20g of fresh yeast instead of dry yeast.<\/p>\n\n\n\n
Can I make them the night before?
Sure, just refrigerate them after the first rise and bake them in the morning.<\/p>\n\n\n\n
Are they suitable for children?
Absolutely, they’re soft and delicate.<\/p>\n","protected":false},"excerpt":{"rendered":"
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