Orange Biscoff rolls

Orange-zesty rolls filled with a Biscoff spread, orange juice and tofu cream.


Hola!

Today I bring you orange-zesty rolls filled with a Biscoff spread, orange juice and tofu cream. The filling turned out an unpleasant poo colour, so I used an orange food colouring, which you can skip. They're deliciously spongy and they have such a nice orange taste!

I based the dough recipe on @laluaverde’s recipe (in Spanish).


ORANGE BISCOFF ROLLS

Makes: 12 rolls
Prep: 40 minutes (+ proofing times)
Bake: 30 minutes


INGREDIENTS

Dough

270ml soya milk
7g dried yeast
15g coconut oil
50g sunflower oil
1 orange, zest
280g bread flour
100g wholemeal spelt flour
100g white flour
50g brown sugar
1 tsp. salt


Filling

100g Silken tofu
1/2 cup Biscoff spread
2 tsp. orange flavouring
A handful of raisins


Glaze

1 tbsp. maple syrup
1 tbsp. orange juice


INSTRUCTIONS

  1. Warm up the soya milk (microwave), mix with the yeast and set aside until it starts bubbling up. Mix in all the dough ingredients and knead until it's not sticky anymore. Let it rest covered at ambient 1-2h or until it doubles its size.
  2. Prepare the filling by blending the tofu, Biscoff spread and orange flavouring.
  3. Roll out the dough on a floured clean counter onto a rectangle of 40x60cm. Spread the filling and toss some raisins on it. Leave the top and bottom edges clear. Roll it from the longest side and cut it in 12 parts (about 5cm each). Place them with space between them on a lined baking tray or in a round tin for tighter rolls, and proof until they double their size (1-2h at ambient). If you proof in the fridge overnight, take them out the next morning for 1h before baking.
  4. Bake in a preheated oven at 180°C for 25-30 minutes. If the top burns, cover with aluminium foil. 
  5. Mix the glaze ingredients and brush them as soon as you take them out of the oven.

You can keep them at ambient for a couple of days, but they're best eaten fresh out the oven.

Bon profit!