Filled sweet rolls
If you know you have a problem bringing things back, why do you borrow?
I would be so ashamed borrowing something and not giving it back in good time.
And when it comes to my baking equipment, well then! I know I need to learn not to lend it to anyone, but I can't say no.
Our neighbor asked for some baking form which I happily gave, but I wasn't happy anymore when I didn't get it back after almost 2 weeks...
I know I tend to make a fuss over nothing, but it really bugs me. I feel like someone is disrespecting me and my things when one doesn't give them back, you know?
I am the one who went to the shop, I am the one who took the time to choose this thing, I am the one who wants to have in the cupboard!
So give it back!
100g butter, melted and cooled
110g coconut sugar
1 egg + 1 egg for brushing the top
20g fresh yeast
For the filling:
200g ground almonds
85g + 10g coconut sugar
Add the flour and crumble the yeast on top of it.
Start the mixer on low speed and let the ingredients come together, then increase the speed and let it knead for 5 minutes.
Cover the bowl and let the dough rise for 40 minutes.
Divide the dough to 12 rolls, each should weigh 100g. Roll them into nicely shaped rolls and lay them spaced from each other on 2 baking trays with baking paper.
Cover them with a towel or cling film and leave them to rise for 45 minutes. While they rise preheat the oven to 220C.
Brush each roll lightly with egg and put in the oven. I put one tray at a time because I don't like my fan and the rolls that stayed outside were still good.
Bake for about 14 minutes till the rolls are golden on the bottom and the top.
If during baking they get too brown on the top you can put another baking tray on the level above them.
Take them out and let them cool on a cooling rack.
Make the filling:
Mix the ground almonds with 85g coconut sugar and add the milk gradually while mixing.
Cut the top of each roll, take the heart out of each bottom and tear it into small pieces into the bowl of the filling. Mix well.
Share the filling equally between the rolls.
Whip the cream with 10g coconut sugar and share equally on top of the almond filling, it's about 1-2 tbsp for each roll, otherwise it's too much.
Close each roll with the top of it, but don't press it down, it needs to be loose.