Soft, fluffy yeasted rolls filled with spiced, cardamom-simmered pears and topped with crunchy toasted hazelnuts. The warm vanilla milk poured over them at the end keeps them incredibly soft and fragrant. Ingredients For the dough: 500 g (17.6 oz) all-purpose flour 30 g (1.1 oz) fresh yeast 30 g (1.1 oz) granulated sugar 50 g (1.8 oz) butter 200 ml (6.8 fl oz) milk 3 egg yolks A pinch of salt For the filling: 750 g (26.5 oz) pears, peeled and diced 100 g (3.5 oz) butter, softened 100 g (3.5 oz) vanilla powdered sugar 3 tbsp granulated sugar 1 tsp ground cardamom Juice and zest of 1 lemon 50 g (1.8 oz) hazelnuts For the milk drizzle: 100 ml (3.4 fl oz) warm milk 2 tbsp vanilla sugar Instructions Dissolve the yeast and sugar in the warm milk, then knead with the remaining dough ingredients until smooth. Cover and let rise for about 1½ hours. Meanwhile, simmer the diced pears with the sugar, cardamom, lemon juice and zest until tender. Drain any excess liquid and let them cool slightly. Beat the softened butter with the vanilla powdered sugar until smooth. Roll the dough out to about 0.5 cm (¼ inch) thick. Spread with the sweet butter, then top with the pears and roll up tightly. Cut into thick rolls and arrange them in a parchment-lined baking pan. Cover and let rise for another 30 minutes. Sprinkle with the toasted, chopped hazelnuts and bake at 180°C (350°F). A few minutes before they are fully baked, pour the warm vanilla milk over the rolls and return them to the oven until the milk is absorbed and the rolls are fully baked. Serve warm. * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
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