Cookie Crusted Cappuccino Rolls

Coffee addicts assemble! ☕️ This recipe is for you! 😋

Cookie Crusted Hazelnut Cappuccino Rolls
☕️ Recipe below
🇬🇷 Συνταγη στα σχολια

Ingredients:
Cookie Crust:
60gr softened butter
60 gr sugar
1 egg
70gr flour
15gr coffee dissolved in 30gr water

Coffee Gianduja:
240gr hazelnuts (2 cups)
6ml vanilla extract(2tsp)
25gr cocoa powder(1/4cup)
6gr instant coffee powder (half quantity if you are not a coffee fan)
120gr honey or sugar(1/3cup)
1/4 tsp salt
120ml milk(1/2cup)
70 gr milk couverture melted

For the dough:
Prepare the Tangzhong:
40gr flour (1/3cup)
120ml water (1/2cup)
Heat in a pan while whisking until it is gelatinized (it needs to get to 65C)
Bring to room temperature before using

Dry ingredients:
360gr flour (3cups)
50gr sugar (2TBS)
6gr yeast (2tsp)
6gr salt(2tsp)

Wet ingredients:
140ml warm milk (1cup+1TBS)
1 egg room temp
Room Temp Tangzhong

Extra:
25gr Softened butter (2 TBS)

Coffee syrup(optional):
60ml ready coffee (1/4cup)
50gr sugar (1/4cup)

Method:
For the dough:
In a stand mixer mix the dry ingredients
Add in the wet ingredients and knead for 2'
Add the butter and knead for 8'
Proof until double (1-2h)

Meanwhile prepare the cookie crust, filling and syrup:
Cookie crust:
Blend all of the ingredients together and set aside

Gianduja:
Blend the hazelnut to create a fine powder
Add in the rest of the ingredients and blend until everything is incorporated

Coffee syrup:
Bring coffee and sugar to a boil. Boil for 2' and until the sugar dissolves
Set aside

When the dough has doubled:
Using a rolling pin, roll the dough into a rectangle

Spread the gianduja everywhere
Roll the dough to itself like a log
Cut crosswise into rolls and transfer to a parchment lined baking pan to proof for 30'
Meanwhile preheat the oven at 180C
Using a piping bag, pipe the cookie crust mix on top of each roll.
Bake for 20-25' or until golden

Remove from oven and brush syrup on top of the hot rolls
Let cool
Enjoy! 😋

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