Vanilla cream rolls

Instructions:

Step 1: Prepare the Dough

  1. In a small bowl, mix yeast and warm water. Let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine warm milk, sugar, softened butter, egg, vanilla extract, and salt. Mix well.
  3. Add the frothy yeast mixture to the wet ingredients.
  4. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
  5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
  6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.

Step 2: Make the Vanilla Cream Filling

  1. In a medium saucepan, whisk together milk, sugar, cornstarch, and egg yolks until smooth.
  2. Cook over medium heat, whisking constantly, until the mixture thickens (around 5-7 minutes). Do not let it boil.
  3. Remove from heat and stir in butter and vanilla extract until smooth.
  4. Transfer to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate until cool.

Step 3: Assemble the Rolls

  1. Once the dough has risen, punch it down and roll it out into a large rectangle (about 1/4-inch thick) on a floured surface.
  2. Cut the dough into rectangles (about 4×6 inches, or adjust as desired).
  3. Place a spoonful of the chilled vanilla cream in the center of each rectangle. Fold and seal the edges tightly, shaping into a roll.
  4. Place the rolls seam-side down on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.

Step 4: Bake the Rolls

  1. Preheat the oven to 350°F (175°C).
  2. Bake the rolls for 15-18 minutes, or until golden brown.
  3. Let the rolls cool slightly before adding the topping.

Step 5: Finish and Serve

  1. Dust the rolls generously with powdered sugar or drizzle with icing.
  2. Serve warm or at room temperature.
PREPARATION