Cookie Crusted Cappuccino Rolls

Coffee addicts assemble! This recipe is for you!

If you want less hustle you can even skip the cookie crust and syrup and just make the coffee gianduja filling! it's up to you

Recipe below 

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 use

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 keep blending 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 20-25mins or until golden(internal temp 98C)

Remove from oven and optionally brush syrup on top of the hot rolls

Let cool and enjoy!

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