Pistachio-Matcha Ricotta Rolls
INGREDIENTS:
Dough
- 300mL milk
- 60dkg flour
- 2 tbsp brown sugar
- 10dkg butter
- 2 tsp salt
- 1 egg
- 2 tbsp instant yeast
Filling
- 1 cup pistachio
- 450g ricotta cheese
- 6 tbsp hot water
- 3 tbsp unpasteurized honey
- 1 tsp Matcha Powder
- 100g dark chocolate
Dough
- 300mL milk
- 60dkg flour
- 2 tbsp brown sugar
- 10dkg butter
- 2 tsp salt
- 1 egg
- 2 tbsp instant yeast
Filling
- 1 cup pistachio
- 450g ricotta cheese
- 6 tbsp hot water
- 3 tbsp unpasteurized honey
- 1 tsp Matcha Powder
- 100g dark chocolate
Spread
- 2 tbsp unpasteurized honey
- 4 tbsp hot water
- 2 tbsp unpasteurized honey
- 4 tbsp hot water
Topping
- icing sugar
- almond flakes
- icing sugar
- almond flakes
(This recipe makes about 24 mini rolls, depending on how thick you slice them.)
DIRECTIONS:
1. Prepare the dough; Heat up the milk and add the sugar and the instant yeast to it, wait till it rises. While you wait, mix all the dry ingredients in a mixing bowl and dig a little whole in the middle. Mealt the butter, crack the eggs, whisk them together and add them to the little whole. Once the yeast has risen in the milk add it all to the rest of the ingredients in the mixing bowl and knead the dough for about 10 mins. (Let is rest for about 30-40mins, the longer you let is rest the better the result will be.)
2. Prepare the filling; Boil 6 tbsp of water, pour it into a blender, add Matcha powder to it and blend together well. Add the pistachios and mix them again.
3. In a mixing bowl add all the ricotta, 3 tbsp honey and the blended mix.
4. Cut up the dark chocolate into small pieces
5. Prehead the oven to 390 F on convectional baking.
6. Spread flour to your working station, roll out the dough and stretch it with your hands to get it to the right shape and make it more "elastic".
7. Boil 4 tbsp of water and add 2 tbsp honey to it. Mix well and brush half of it on top of the dough.
8. Add the filling and the dark chocolate bites and roll up the dough. Make sure you start it pretty tight and roll it evenly.
9. Once you got a loaf slice them into 5/8 inch thick rolls.
10. Place parchment paper into 2 pans and place the rolls on them leaving an inch space in between each. Brush the rest of the honey-water on top to create a nice crispy layer on top once they bake.
11. Bake them for 12-15 minutes until golden and crispy.
12. Let them cool, sprinkle icing sugar as a decoration and some nuts.
2. Prepare the filling; Boil 6 tbsp of water, pour it into a blender, add Matcha powder to it and blend together well. Add the pistachios and mix them again.
3. In a mixing bowl add all the ricotta, 3 tbsp honey and the blended mix.
4. Cut up the dark chocolate into small pieces
5. Prehead the oven to 390 F on convectional baking.
6. Spread flour to your working station, roll out the dough and stretch it with your hands to get it to the right shape and make it more "elastic".
7. Boil 4 tbsp of water and add 2 tbsp honey to it. Mix well and brush half of it on top of the dough.
8. Add the filling and the dark chocolate bites and roll up the dough. Make sure you start it pretty tight and roll it evenly.
9. Once you got a loaf slice them into 5/8 inch thick rolls.
10. Place parchment paper into 2 pans and place the rolls on them leaving an inch space in between each. Brush the rest of the honey-water on top to create a nice crispy layer on top once they bake.
11. Bake them for 12-15 minutes until golden and crispy.
12. Let them cool, sprinkle icing sugar as a decoration and some nuts.
13. Voila! Enjoy!
