Dulce de Leche Brioche Rolls

These are just Heavenly!!! Amazing, Yummy, Fattening, Delicious. Pa LOVED them.

Ingredients

1/3 cup warm water (105°F to 115°F)

1/3 cup warm milk (105°F to 115°F)

2 envelopes (5tsp) dry yeast

3 3/4 cups all purpose flour

2 teaspoons salt

3 large eggs

1/4 cup sugar

1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)

Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl.
Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl.
Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic and refrigerate an hour.

Take the dough out of the fridge and divide in half.

For the buns: roll out the dough to a 14x9 inch rectangle. Spread 1/3 cup softened cream cheese, leaving a 1 inch border. Spread the Dulce de Leche on top, it is messy, it will spread but hey! it's good. Roll into a log and cut into 12 pieces. Place them in a buttered 9 inch round pan, cover and refrigerate until the next morning. The dough will rise slowly overnight.

In the morning, bake at 350 for 20-25 minutes.

You can repeat with the other half or make a brioche loaf like I did (for another post).

Dulce de Leche:

I use "boil til done" method: take a 14 oz. can of sweetened condensed milk and put in a large stockpot or dutch oven. Fill with water well above the can. Turn the heat on high and let it boil for a couple of hors. Make sure there is always enough water to cover the can.

Comments

Flank Steak

Ok, I love me some flank steaks!!! The only thing one must understand is that this cut of meat is tougher than others, so really a perfect flank steak is cooked medium rare and sliced on a diagonal. Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. I put it over salad just to pretend we are healthy, but really it can be paired with anything. Enjoy INGREDIENTS Marinade Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper Other ingredients 2 pounds flank steak Kosher salt Freshly ground pepper 1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to ov...

Pasta e Ceci (Pasta with Chickpeas)

Like Pasta e Fagioli which is one of my favorite dishes, but obviously this has chickpeas, and it is blended, and well maybe not EXACTLY like Pasta e Fagioli, but let's say in the same Family, alright? I am not a big fan of the chickpea, BUT in this dish it is so damn good. Anytime I serve this, it is always well received. The kids, my father, even Karen was a fan and yes that is supposed to mean if she likes it most people will. Pasta e Ceci (Pasta with Chickpeas) serve 4. 2 to 3 tbsp. olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 tsp. hot pepper flakes 1 sprig rosemary or 1 tbsp. dried rosemary 1-1/2 cups chickpeans (use canned chickpeas that have been drained and rinsed) 2-1/2 cups chicken stock or water 1 cup dried pasta (I like to use tubetti which is a tiny tubular pasta) 3 tbsp. parsley, finely chopped salt and pepper to taste Parmigiano Reggiano to taste In a large stockpot, heat the olive oil with the...

Lemon Cake

This is just DELICIOUS!! The Lemon and glaze are a perfect pair. Lemon cake (From Barefoot Contessa Parties ) Yield: 2 (8-inch) loaves For the cake and lemon syrup 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract For the glaze: 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on ...

Mamma can cook

Search This Blog