One of my favourite things to make is BREAD! Cinnamon rolls, white bread loaf, no knead bread, brioche etc you name it.
As I have always shared with you guys Sprig is one brand I always love working with. They always impressed me with the quality of their products. I cannot tell you how beautiful their packaging is, it is amazing, inside out. Dulce de Leche is like the Dad of Caramel sauce and I cannot really decide which one is my favourite because it is HARD to pick! Don’t believe me? Then you should check my recipe for the Dark Chocolate and Salted Caramel Macarons, they will blow your mind. These Dulce de Leche, Walnut and Chocolate Chip Rolls are dreamy, creamy, pillowy Caramelly Chocolate goodness. The walnuts are the best things to happen to these babies. You should make them and feed your friends and family or maybe treat yourself with the whole batch? No judgements (I may or may not have had or you know..)
Dulce de Leche Rolls (with chocolate chips and walnuts)
Author: Anjali Johny
Ingredients435 g All-purpose flour 1 tsp salt 2 eggs 1 tsp Sprig Vanilla Extract 120 ml lukewarm milk (more if the dough is dry) 11 g active dried yeast 40 g castor sugar 40 ml coconut oil (melted) For filling: 190 g Sprig Dulce de Leche, ¾ cup chocolate chips, ¾ cup chopped walnuts
DirectionsIn a large bowl add the milk, sugar and yeast, let it sit for 5-10 minutes till the mixture becomes bubbly.
Now sift in the flour and salt and mix it a little with a wooden spoon or your hand.
Now add in your eggs, oil and vanilla. Mix until combined.
Kneading: You can either use a standing mixer with the dough hook, a food processor with a kneading attachment or your hands. I don’t have a stand mixer so I use either of the latter two methods. Knead the dough till it becomes smooth and is only slightly sticky. About 8-15 minutes.
Place the dough in an oiled bowl with enough room for the dough to rise, cover with cling film and leave in a clean warm spot to rise for an hour or hour and a half till it doubles in size.
Now, on a large clean floured surface, roll out the dough to approximately 30×40 cm rectangle.
Spread the delicious Dulce de Leche evenly on the dough, add the chocolate chips and walnuts evenly.
Now you can roll the dough lengthwise and cut them into generous sized rolls. Place these rolls in an 8-inch round cake tin lined with parchment paper. Cover with plastic wrap and leave it to rise again for another 30-45 minutes or until almost doubled in size. Halfway through the rising, preheat your oven to 175 C and once ready, bake the rolls for about25-30 minutes or until the tops of the rolls are golden brown.
Let the rolls cool in the tin for 10-15 minutes before enjoying them. Best consumed the day they are made.
Until next time!