Execute Recipe
1
We start by preparing the dough. Heat the milk slightly, dissolve the yeast and sugar in it and let the yeast activate for 10 minutes.
2
Put the flour, salt and mix in a bowl. Add the milk with the yeast, the egg, the butter and knead for 3'.
3
Transfer the dough to an oiled bowl, cover and leave in a warm place for 40'.
4
For the filling, mix the butter, sugar and coffee in a bowl and crush the cookies in a second bowl.
5
We open a non-stick paper about 50cm on our counter. place the dough on top and open it in a rectangular shape with our hands or with a rolling pin.
6
Spread the sugar-butter mixture over it, over the entire surface, and sprinkle with the crushed biscuits.
7
Roll the dough into a roll and with a knife cut into 8-9 rolls, making sure they are the same thickness.
8
We place the rolls next to each other in a tray, where we have laid the non-stick paper, making sure not to "squeeze" them because they will swell.
9
Leave for 15' and bake for 25-30' at 175 ° C, in a preheated oven.
10
Prepare the glaze for serving. Dissolve the coffee in the milk.
11
In a bowl, froth the cream cheese with the butter, add the flour and the milk with the coffee, continuing to beat for a while.
12
Cover the rolls with the glaze, sprinkle with the cookies and decorate with the PAPADOPOULOU Chocolate Filled minis.
Materials
For the dough
350 gr. strong flour - for a bun
5 gr. instant yeast or 15 g. Fresh yeast
120 gr. butter, melted
120 gr. milk
1 egg
1 tbsp sugar
½ tbsp. salt
For the filling
6 PAPADOPOULOU Filled Chocolates
100 gr. butter, at room temperature
80 gr. soft brown sugar
1 ½ tbsp. cinnamon
1 full c.c. instant coffee, powder
The icing
60 gr. cream cheese, at room temperature
60 gr. butter, at room temperature
2 tbsp instant coffee, powder
2 tbsp milk, cold
200 gr. powdered sugar
¼ teaspoon of salt
Also Read : Sweetened with peanut butter and 2-fold filling
For the garnish
2-3 PAPADOPOULOU Chocolate Filled, crumbled
PAPADOPOULOU Mini Chocolate Filled