Besides of baking Martinsbrezel I tested a recipe as well: St. Martins Rolls. Like for the Martinsbrezel I learned about them from a dear reader. These rolls are stuffed with candid orange peel and hazelnuts and topped with a generous amount of pearl sugar. They are only baked in the time between St. Martin and Christmas.
And even with the temperature far away from winter, I felt a bit like Christmas when I smelled the candid orange peel and nuts during baking. And on breakfast I fell completely in love with the rolls. Spread with some honey (a gift from a baking course participant) they are so delicious!
yields 12 rolls
- 150g flour Type 550
- 105g Water
- 0,5g fresh yeast
- Pâte Fermentee
- 350g flour Type 550
- 200g Water
- 50g Egg
- 10g Salt
- 10g fresh yeast
- 5g psyllium hulls
- 1/2 freshly grated orange peel
- 40g sugar
- 100g Butter
- 120g candid orange peel, finely copped gehackt
- 100g hazelnuts, halved
- 1 Egg, mixed
- pearl sugar
Mix the ingredients for the Pâte Fermentee and let it rise for 16-24 hours in the fridge.
Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.
Let rise for 90 min at room temperature and another 2 hours in the fridge.
Divide into 100g pieces and form them to buns. Place on a baking tray.
Proof for 1.5 hour.
Prior to baking, brush with egg and sprinkle generously with pearl sugar
Bake it at 200°C for 15-17 min with steam.