Japanese Yeast Rolls with Crispy Topping
Bread and Rolls
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Cook Time
2 h 30 min
Servings
9
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Japanese Yeast Rolls with Crispy Topping is ready in 2 h 30 min and yields 9 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These Japanese yeast rolls with a crispy cookie topping are an absolute highlight! I especially like to bake them on weekends for an extensive brunch. The preparation takes some time and patience, but the result is simply delicious. The dough becomes nice and fluffy and the crust wonderfully crispy. If you like, you can add some flavor to the cookie dough, for example with vanilla or almonds. The rolls taste both warm and cold and are a great eye-catcher on any buffet.
Ingredients (13 ingredients)
-
45 g Butter, unsalted, room temperature
-
65 g Sugar
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1 piece Egg(s), size M
-
145 g Flour
-
0.5 tbsp Baking powder
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1 tbsp Syrup, melon syrup, as desired
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250 g Flour
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75 g Sugar
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1 Prise(n) Salt
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10 g Fresh yeast
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1 piece Egg(s)
-
125 ml Milk
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35 g Butter
Preparation (15 steps)
Beat butter until creamy
Put 45 g unsalted butter (room temperature) into the mixing bowl and beat for 20 sec./speed 4 until creamy. Scrape down the sides with the spatula.
Add sugar and egg
Add 65 g sugar in stages and stir for 1 min./speed 3. Add 1 small egg (size M) in stages and stir for another 30 sec./speed 3.
Stir in melon syrup
Add 1 tbsp melon syrup (as desired) and stir in for 10 sec./speed 2. Scrape down the sides with the spatula.
Mix flour and baking powder
Mix 145 g flour and 0.5 tbsp baking powder in a separate bowl.
Knead cookie dough
Add the flour mixture to the mixing bowl and knead for 30 sec./speed 4 to form a dough. Scrape down the sides with the spatula and, if necessary, knead again for 10 sec./speed 4.
Chill cookie dough
Shape the cookie dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.
Prepare roll dough
Put 250 g flour, 75 g sugar and 1 pinch of salt into the mixing bowl and mix for 5 sec./speed 3.
Activate yeast
Briefly heat 125 ml milk in a separate container in the microwave so that it is lukewarm. Add 10 g fresh yeast, 1 egg and the lukewarm milk to the mixing bowl and stir for 10 sec./speed 3.
Knead roll dough
Add 35 g butter (melted) and knead for 2 min./kneading setting to form a smooth dough.
Let dough rise
Transfer the dough to a bowl and let it rest covered at approx. 40 °C for 40 min.
Portion dough
Divide the dough into 9 equal parts of approx. 50 g and shape into balls. Let rise for 20 min. at room temperature or in a warm oven.
Portion cookie dough
Divide the chilled cookie dough into 9 equal parts and shape into balls. Place one ball on the plastic wrap. Place another layer of foil on top and flatten the ball with a dough scraper. The diameter should be about 9 cm. Store in a cool place until further processing.
Shape rolls
When the dough pieces have risen for 20 minutes, they may be reshaped so that a nice ball is created. Then a cookie dough piece is placed on top. Turn everything over and spread the cookie dough as far as possible into the middle. Then grab the bread dough and roll the cookie dough in sugar.
Shape pattern
Then the typical pattern is formed. To do this, place the dough piece on your hand and press approx. 3 parallel lines into the pastry with the dough scraper. Rotate about 45 degrees and press in three more lines. Place the finished dough pieces on a baking sheet lined with baking paper and let them rise again at approx. 40 °C for 40 min. The size should then have roughly doubled.
Baking
Bake the dough pieces in a preheated oven at 170 °C for about 20 min until they are lightly browned.
Finished cooking? Great! 🎉
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Created by
Sarah Schäfer
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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