Christopher Hauser from the Berlin restaurant „Herz & Niere“ reveals his secret recipe for caramel sweet rolls with hazel nuts. It's the caramel sauce that makes this dessert something special.
Recipe: caramel sweet rolls & hazel nuts
For the yeast dough:
300 g flour
80 ml milk
70 g butter
1 tbsp. sugar
1 tsp. salt
1 cube of fresh yeast
For the caramel sauce:
150 g sugar
50 g butter
100 ml cream
A handful of hazelnuts
Preheat the oven to 170 degrees Celcius.
Mix all of the ingredients for the yeast dough together -- it's best if they're all at room temperature. Cover the pot with some plastic wrap and wait until the dough rises.
In a pan, caramelize 150 grams of sugar with 50 grams of butter. Add a dash of water. Later stir in 100 ml of cream, and keep stirring until the caramel mixture turns gooey and the colour of amber.
Chop the hazelnuts into large chunks and add to the sauce.
Form the yeast dough into little balls and arrange them in the pan, on top of the hazelnuts.
Bake the caramel rolls for 10 to 20 minutes, until risen.
Remove from the oven and turn the rolls out onto a plate, so that the caramel sauce and hazelnuts are on top.