Licorice & Cocoa Butter Tangzhong Rolls

Ahhh! Licorice & Cocoa Butter!

You finally found that exciting twist you were looking for!

The ingredients you will need:

For the dough :

Dry Ingredients:

•600gr bread flour

•100gr sugar

•6gr salt

•30gr Licorice Powder

•8gr instant yeast

Wet Ingredients:

•260ml warm milk (almost boiled and •cooled for a fluffier result)

•1 large egg

•1 tsp vanilla extract/paste

•Room Temperature Tangzhong which you'll make by:

Cooking 200gr water with 40gr flour on your stove until you have a thick consistency. Cover with plastic wrap touching the surface and let it come to room temperature, by refrigerating for an hour or freezing for 20-30mins)

Add later:

70gr butter room temperature

For the Egg Wash:

1 egg yolk

15gr milk (or water)

15gr agave syrup (optional)

Licorice Custard:

500gr milk

100gr Sugar

3gr vanilla extract

2 egg yolks

10gr licorice

25gr cocoa butter added after pudding removed from heat (or 50gr plain butter)

Licorice Syrup glaze :

20gr honey

20gr licorice syrup(1gr licorice, 45gr water, 35gr sugar boiled)

Method:

Combine the dry ingredients

Add in the wet

Knead on low for 2mins

Add the butter and knead for 10 mins

Proof until double (~1-2h) inside an oiled bowl and covered with plastic wrap

Divide the dough in 2 pieces.

On an oiled surface flatten the first dough piece with a rolling pin.

Create incisions to 1/3rd of the dough crosswise making thin strips

Fold like a log and roll into itself (see video above)

Do the same with the second dough piece.

Let proof for 45 minutes and preheat the oven to 200C.

Apply egg wash

Bake for 20 minutes or until golden

Remove from the oven and apply the cold Licorice Syrup Glaze.

Let them cool and then with a knife create 3 incisions to the bottom of each bun

Pipe Licorice Custard into the incisions.

Enjoy!

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