Coffee rolls with hazelnut cream

homemade coffee buns with hazelnut cream

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The new kitchen utensils are like new clothes, as soon as I buy a new one I want to use it as much as I can. This happened, of course, with my cast iron skillet. After a few months of leers and smiles, I bought it and despite its weight, I brought with me proudly happy. Since the cast iron skillet belongs to my collection of pots, pans and sauce pans, I’ve always been looking for an excuse to use it. After several eggs, omelettes and some cakes, the time has come for sweet rolls. The dough is enriched with coffee and stuffed with hazelnut cream. Thanks to Selma for having inspired me with her wonderful recipe, it has been a real success at home!


100 gr. of lukewarm milk • 50 gr of water • 7gr. of fresh yeast • 60 gr. of butter, softened • 1 egg • 1 cup of espresso coffee • 45 gr. of cane sugar • 250 gr. of flour • 200 gr. of organic hazelnut cream • maple syrup for garnish

  • Mix the milk and water, dissolve yeast and let it stand for 10 minutes;
  • In a bowl, mix the butter, egg, sugar and coffee;
  • Add in the yeast mixture;
  • Put the flour in a large bowl, make a hole in the middle and pour in the yeast and butter mixture, knead the dough by hand for 4-5 minutes, making movements from the sides of the bowl towards the center;
  • As soon as your kneading is fairly homogeneous, place it on a floured work surface and knead for a few minutes until you obtain an elastic bowl of dough;
  • If you have a standing mixer, just mix the ingredients for 5 minutes;
  • Return the dough in the large bowl, cover and let it stand for at least 3 hours;
  • Roll out dough on floured surface, trying to give a rectangular shape (thick about 5 mm);
  • Brush the dough homogeneously with hazelnut cream, making sure to not cover the edges;
  • Roll the dough, forming a large cylinder and cut it into pieces of 3 cm (more or less);
  • Grease the cast-iron skillet with butter and put the pieces into it. Make sure to not put them too close each other, cover with a tea towel and let stand for 1-2 hours;
  • Preheat oven to 180° and bake the rolls for 20-25 minutes;
  • Let the rolls cool down a bit and sprinkle with maple syrup.

Rouleaux au café farcis à la crème de noisettes

a di rose al caffè con cream di nocciole

Les nouveaux ustensiles de cuisine sont comme de nouveaux vêtements, dès qu’on les achète on a toujours très envie de les utiliser. Il en fut ainsi pour ma poêle en fonte, après quelques mois de regards et de sourire entendu, je l’ai acheté, et malgré son poids, je l’ai ramené chez moi très fière et contente. Depuis qu’elle est dans ma collection de marmites, poêles et casseroles, je cherche toujours un prétexte pour l’utiliser. Après plusieurs œufs, omelettes et quelques gâteaux, le moment est arrivé pour des rouleaux de pâte sucrée au café et farcis avec de la crème de noisettes. Merci à Selma et à sa magnifique recette, ce fut un vrai succès à la maison !


100 gr. de lait tiédi • 50 gr. d’eau • 7 gr. de levure fraiche • 60 gr. de beurre ramolli • 1 œuf • 1 tasse de café expresso • 45 gr. de sucre de canne • 250 gr. de farine •  200 gr. de crème de noisettes biologiques • sirop d’érable pour la garniture

  • Mélangez le lait et l’eau, dissolvez-y la levure et laissez reposer pendant 10 minutes;
  • Dans un bol, bien mélangez le beurre, l’œuf, le sucre et le café;
  • Ajoutez le mélange avec la levure;
  • Dans un plus grand bol, faites un trou et versez-y le mélange de levure et beurre, pétrissez la pâte à la main en faisant des mouvements des côtés jusqu’au centre pendant 4-5 minutes, ou avec une machine à pâte 3-4 minutes;
  • Si vous travaillez à la main, dès que votre pétrissage sera assez homogène, transférez-le sur une surface de travail enfarinée et travaillez quelques minutes pour obtenir un bol de pâte élastique;
  • Mettez la pâte dans le bol, couvrez et laissez reposer au moins 3 heures;
  • Étalez la pâte sur la surface farinée, en cherchant à faire un rectangle (épaisseur d’environ 5 mm);
  • Badigeonnez le rectangle de pâte avec la crème de noisettes d’une façon homogène, sans trop couvrir les côtés;
  • Roulez la pâte en formant un gros cylindre et coupez-le en morceaux d’environ 3 cm;
  • Graissez la poêle en fonte avec du beurre et mettez-y les morceaux (pas trop collés les uns aux autres, car ils vont gonfler et s’attacher naturellement) couvrez avec un torchon et faites reposer pendant 1 à 2 heures;
  • Préchauffez le four à 180° et cuisez les rouleaux 20-25 minutes;
  • Laissez refroidir et saupoudrez de sirop d’érable.

Buns al caffé con crema di nocciole

rouleaux au café et crème de noisettes


100 gr. latte tiepido • 50 gr. di acqua. • 7 gr. di lievito fresco • 60 gr. di burro morbido •1 uovo • 1 tazza di caffè espresso • 45 gr. di zucchero di canna• 250 gr. di farina • 200 gr. di crema di nocciole biologica • sciroppo d’acero per guarnire

  • Mescolate il latte e l’acqua e scioglietevi il lievito, lasciate riposare per 10 minuti;
  • In una ciotola mescolate bene il burro, l’uovo, lo zucchero e il caffè (non bollente);
  • Aggiungeteci il composto di lievito;
  • Versate la farina in una grande ciotola, fate un foro e versate il composto di lievito e burro, impastate facendo dei movimenti dall’esterno verso il centro per qualche minuto;
  • Non appena l’impasto è abbastanza omogeneo, trasferitelo su un piano di lavoro infarinato e lavoratelo per 2-3 minuti fino a ottenere un impasto elastico e ben liscio;
  • Se avete a disposizione una planetaria, impastate semplicemente per 3-4 minuti;
  • Mettete l’impasto nella ciotola, coprite e lasciate riposare per almeno 3 ore;
  • Stendete l’impasto sulla superficie infarinata, cercando di realizzare un rettangolo (spessore dovrà di circa 5 mm);
  • Spalmate il rettangolo di pasta con la crema di nocciole, lasciando i bordi liberi;
  • Arrotolate la pasta come per formare un grande cilindro, tagliatelo a pezzi di circa 3 cm ciascuno;
  • Imburrate la padella in ghisa, sistemate i rotolini di pasta non troppo vicini tra loro, coprite con un canovaccio e lasciate riposare per 1-2 ore;
  • Preriscaldate il forno a 180 ° e cuocete per 20-25 minuti;
  • Lasciate raffreddare e spennellate di sciroppo d’acero.

breakfast recipes

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pane nocciole e fichifrench version english version italian version (SCROLL DOWN)

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apple butter

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