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Dulce de Leche Twisty Rolls
These sweet, spiraled rolls feature a rich and gooey caramel center wrapped in a soft homemade dough. Making the yeast dough from scratch requires a double rise, resulting in a beautifully tender crumb that absorbs the sweet filling. They are an excellent weekend baking project to enjoy with a warm cup of tea or milk. The creamy blend of butter and traditional dulce de leche bubbles up during baking, creating irresistible sticky edges.
Ingredients
- 1 ounce fresh yeast or 3 / 4 ounce active dried yeast (three 1 / 4 -ounce packages)
- 2 generous tablespoons of raw honey
- 6 to 8 cups unbleached bread flour
- 2 tablespoons sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup traditional dulce de leche
Instructions
- 1Dissolve the yeast and raw honey in one cup of tepid water in a bowl. Let the mixture stand for about five minutes until it becomes bubbly.
- 2Place six cups of the bread flour and the sea salt into a large bowl or directly onto a clean work surface, creating a well in the center.
- 3Pour the bubbly yeast mixture into the well. Use one hand in a circular motion to gradually draw in the flour until the liquid is fully absorbed.
- 4Slowly pour another cup of tepid water into the center of the mixture. Gradually incorporate enough of the remaining flour to form a moist dough, adding a few extra drops of tepid water if needed.
- 5Knead the dough by hand for five minutes. Dust your hands with flour and rub them together if the dough starts to stick.
- 6Flour your hands and lightly dust the top of the dough once it reaches a smooth consistency. Shape it into a round loaf and place it on a baking sheet.
- 7Use a knife to score the top of the dough deeply. Let it rise in a warm, draft-free area for about 40 minutes.
- 8Punch the dough down after it doubles in size and knead it for about one minute. Divide the dough into two equal portions, shape them into rounds, and transfer each to a baking sheet.
- 9Allow the dough rounds to rise a second time for about 40 minutes, or until they double in size again.
- 10Proceed with the recipe immediately, or wrap the dough tightly in plastic wrap and refrigerate it for up to one day.
- 11Move each piece of risen dough to a floured surface and gently shape them into squares.
- 12Roll one square of dough out to about seven inches wide. Roll it in the opposite direction to form a long rectangle that is roughly one-quarter inch thick.
- 13Repeat the rolling process with the second piece of dough. Ensure both rectangles have a similar width and thickness for even baking.
- 14Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large rimmed baking sheet with butter or cooking spray.
- 15Mix the softened butter and traditional dulce de leche in a bowl until the filling is creamy and fully combined.
- 16Spread half of the dulce de leche mixture in a thin, even layer across the top of each dough rectangle using a spatula.
- 17Roll up each rectangle tightly from the long side, similar to a jelly roll. Cut the rolled dough into slices that are one inch wide.
- 18Arrange the slices cut side up on the prepared baking sheet, leaving about half an inch of space between them. Bake for about 20 minutes until the rolls turn golden brown.
- 19Let the rolls cool on the baking sheet for 20 minutes. Remove them while they are still warm to serve immediately, or transfer them to a wire rack to cool completely.
- 20Optionally, sprinkle the filling with six ounces of chopped dark chocolate, or layer eight to ten slices of prosciutto over the dulce de leche before rolling the dough.