New York rolls
Serves 1
Directions
- 1Add flour to a bowl.
- 2Add sugar to the bowl.
- 3Add salt to the bowl.
- 4Mix the dry ingredients with a wooden spoon.
- 5Pour milk into the bowl.
- 6Add water to the bowl.
- 7Add yeast to the bowl.
- 8Mix the ingredients with a wooden spoon.
- 9Mix all ingredients together using an electric mixer until a dough forms.
- 10Add softened butter to the dough.
- 11Knead the dough on a flat surface until smooth.
- 12Form the dough into a ball and place it in a bowl.
- 13Cover the bowl and let the dough rise.
- 14Remove the dough from the bowl and gently press it.
- 15Shape the dough into a 20 x 30 cm rectangle.
- 16Wrap the dough in plastic wrap.
- 17Refrigerate the dough for at least 1 hour.
- 18Place the laminating butter in a plastic bag.
- 19Roll the butter into a 20 x 20 cm square.
- 20Remove the dough from the refrigerator and roll it into a 20 x 40 cm rectangle.
- 21Place the butter in the center of the dough.
- 22Fold one side of the dough over the butter.
- 23Fold the other side of the dough over the butter, sealing it completely.
- 24Fold the dough again in half.
- 25Roll the dough into a 20 x 60 cm rectangle.
- 26Fold one side of the dough to the center.
- 27Fold the other side of the dough to the center.
- 28Fold the dough in half.
- 29Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 30Repeat the rolling and folding process, rolling the dough into a 20 x 60 cm rectangle.
- 31Fold the dough into thirds.
- 32Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 33Roll the dough into a 30 x 45 cm rectangle.
- 34Cut the dough into 6 equal strips.
- 35Roll each strip tightly into a spiral.
- 36Place each rolled dough into a baking ring on a baking sheet lined with baking paper.
- 37Cover 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.
- 38Bake the rolls at 180°C for 30-35 minutes.
- 39Once baked, make a hole in the center of each roll with a skewer.
- 40Fill the rolls with chocolate cream cheese using a piping bag.
- 41Sprinkle chopped pistachios on top of the chocolate cream cheese.
Ingredients
- 400 grams flour
- 50 grams sugar
- 7 grams salt
- 180 ml milk
- 50 ml water
- 8 grams yeast
- 40 grams butter
- 250 grams laminating butter
- chocolate cream cheese
- 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.
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