New York rolls

Serves 1
https://pin.it/4tiP4mDZm

Directions

  1. 1Add flour to a bowl.
  2. 2Add flour to a bowl.
  3. 3Add flour to a bowl.
  4. 4Add sugar to the bowl.
  5. 5Add sugar to the bowl.
  6. 6Add sugar to the bowl.
  7. 7Add salt to the bowl.
  8. 8Add salt to the bowl.
  9. 9Add salt to the bowl.
  10. 10Mix the dry ingredients with a wooden spoon.
  11. 11Mix the dry ingredients with a wooden spoon.
  12. 12Mix the dry ingredients with a wooden spoon.
  13. 13Pour milk into the bowl.
  14. 14Pour milk into the bowl.
  15. 15Pour milk into the bowl.
  16. 16Add water to the bowl.
  17. 17Add water to the bowl.
  18. 18Add water to the bowl.
  19. 19Add yeast to the bowl.
  20. 20Add yeast to the bowl.
  21. 21Add yeast to the bowl.
  22. 22Mix the ingredients with a wooden spoon.
  23. 23Mix the ingredients with a wooden spoon.
  24. 24Mix the ingredients with a wooden spoon.
  25. 25Mix all ingredients together using an electric mixer until a dough forms.
  26. 26Mix all ingredients together using an electric mixer until a dough forms.
  27. 27Mix all ingredients together using an electric mixer until a dough forms.
  28. 28Add softened butter to the dough.
  29. 29Add softened butter to the dough.
  30. 30Add softened butter to the dough.
  31. 31Knead the dough on a flat surface until smooth.
  32. 32Knead the dough on a flat surface until smooth.
  33. 33Knead the dough on a flat surface until smooth.
  34. 34Form the dough into a ball and place it in a bowl.
  35. 35Form the dough into a ball and place it in a bowl.
  36. 36Form the dough into a ball and place it in a bowl.
  37. 37Cover the bowl and let the dough rise.
  38. 38Cover the bowl and let the dough rise.
  39. 39Cover the bowl and let the dough rise.
  40. 40Remove the dough from the bowl and gently press it.
  41. 41Remove the dough from the bowl and gently press it.
  42. 42Remove the dough from the bowl and gently press it.
  43. 43Shape the dough into a 20 x 30 cm rectangle.
  44. 44Shape the dough into a 20 x 30 cm rectangle.
  45. 45Shape the dough into a 20 x 30 cm rectangle.
  46. 46Wrap the dough in plastic wrap.
  47. 47Wrap the dough in plastic wrap.
  48. 48Wrap the dough in plastic wrap.
  49. 49Refrigerate the dough for at least 1 hour.
  50. 50Refrigerate the dough for at least 1 hour.
  51. 51Refrigerate the dough for at least 1 hour.
  52. 52Place the laminating butter in a plastic bag.
  53. 53Place the laminating butter in a plastic bag.
  54. 54Place the laminating butter in a plastic bag.
  55. 55Roll the butter into a 20 x 20 cm square.
  56. 56Roll the butter into a 20 x 20 cm square.
  57. 57Roll the butter into a 20 x 20 cm square.
  58. 58Remove the dough from the refrigerator and roll it into a 20 x 40 cm rectangle.
  59. 59Remove the dough from the refrigerator and roll it into a 20 x 40 cm rectangle.
  60. 60Remove the dough from the refrigerator and roll it into a 20 x 40 cm rectangle.
  61. 61Place the butter in the center of the dough.
  62. 62Place the butter in the center of the dough.
  63. 63Place the butter in the center of the dough.
  64. 64Fold one side of the dough over the butter.
  65. 65Fold one side of the dough over the butter.
  66. 66Fold one side of the dough over the butter.
  67. 67Fold the other side of the dough over the butter, sealing it completely.
  68. 68Fold the other side of the dough over the butter, sealing it completely.
  69. 69Fold the other side of the dough over the butter, sealing it completely.
  70. 70Fold the dough again in half.
  71. 71Fold the dough again in half.
  72. 72Fold the dough again in half.
  73. 73Roll the dough into a 20 x 60 cm rectangle.
  74. 74Roll the dough into a 20 x 60 cm rectangle.
  75. 75Roll the dough into a 20 x 60 cm rectangle.
  76. 76Fold one side of the dough to the center.
  77. 77Fold one side of the dough to the center.
  78. 78Fold one side of the dough to the center.
  79. 79Fold the other side of the dough to the center.
  80. 80Fold the other side of the dough to the center.
  81. 81Fold the other side of the dough to the center.
  82. 82Fold the dough in half.
  83. 83Fold the dough in half.
  84. 84Fold the dough in half.
  85. 85Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  86. 86Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  87. 87Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  88. 88Repeat the rolling and folding process, rolling the dough into a 20 x 60 cm rectangle.
  89. 89Repeat the rolling and folding process, rolling the dough into a 20 x 60 cm rectangle.
  90. 90Repeat the rolling and folding process, rolling the dough into a 20 x 60 cm rectangle.
  91. 91Fold the dough into thirds.
  92. 92Fold the dough into thirds.
  93. 93Fold the dough into thirds.
  94. 94Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  95. 95Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  96. 96Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  97. 97Roll the dough into a 30 x 45 cm rectangle.
  98. 98Roll the dough into a 30 x 45 cm rectangle.
  99. 99Roll the dough into a 30 x 45 cm rectangle.
  100. 100Cut the dough into 6 equal strips.
  101. 101Cut the dough into 6 equal strips.
  102. 102Cut the dough into 6 equal strips.
  103. 103Roll each strip tightly into a spiral.
  104. 104Roll each strip tightly into a spiral.
  105. 105Roll each strip tightly into a spiral.
  106. 106Place each rolled dough into a baking ring on a baking sheet lined with baking paper.
  107. 107Place each rolled dough into a baking ring on a baking sheet lined with baking paper.
  108. 108Place each rolled dough into a baking ring on a baking sheet lined with baking paper.
  109. 109Cover the baking sheet with another sheet of baking paper and place another baking sheet or tray on top to prevent the rolls from rising too much vertically.
  110. 110Cover the baking sheet with another sheet of baking paper and place another baking sheet or tray on top to prevent the rolls from rising too much vertically.
  111. 111Cover the baking sheet with another sheet of baking paper and place another baking sheet or tray on top to prevent the rolls from rising too much vertically.
  112. 112Bake the rolls at 180°C for 30-35 minutes.
  113. 113Bake the rolls at 180°C for 30-35 minutes.
  114. 114Bake the rolls at 180°C for 30-35 minutes.
  115. 115Once baked, make a hole in the center of each roll with a skewer.
  116. 116Once baked, make a hole in the center of each roll with a skewer.
  117. 117Once baked, make a hole in the center of each roll with a skewer.
  118. 118Fill the rolls with chocolate cream cheese using a piping bag.
  119. 119Fill the rolls with chocolate cream cheese using a piping bag.
  120. 120Fill the rolls with chocolate cream cheese using a piping bag.
  121. 121Sprinkle chopped pistachios on top of the chocolate cream cheese.
  122. 122Sprinkle chopped pistachios on top of the chocolate cream cheese.
  123. 123Sprinkle chopped pistachios on top of the chocolate cream cheese.

Ingredients

  • 400 grams flour
  • 400 grams flour
  • 400 grams flour
  • 50 grams sugar
  • 50 grams sugar
  • 50 grams sugar
  • 7 grams salt
  • 7 grams salt
  • 7 grams salt
  • 180 ml milk
  • 180 ml milk
  • 180 ml milk
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 8 grams yeast
  • 8 grams yeast
  • 8 grams yeast
  • 40 grams butter
  • 40 grams butter
  • 40 grams butter
  • 250 grams laminating butter
  • 250 grams laminating butter
  • 250 grams laminating butter
  • chocolate cream cheese
  • chocolate cream cheese
  • chocolate cream cheese
  • pistachios
  • pistachios
  • pistachios

Equipment

bowlwooden spoonelectric mixerplastic wraprolling pinknifebaking sheetbaking paperbaking ringsovenskewerpiping bag

Tips

  • Place baking rings on the baking sheet to prevent the rolls from expanding too much sideways.
  • Bake until golden brown and flaky.
  • Make a hole in the center of each roll with a skewer before filling.