1 C whole milk, warmed (but not hot or you’ll kill your yeast!)
2 1/2 t active dry yeast
1/3 C granulated sugar
1/3 C cultured butter, melted
1/4 C cultured whole buttermilk
4 C unbleached cake flour
1 t salt
4 T cultured butter
4 T Amoretti Hazelnut Dark Chocolate Spread
1 t ground cinnamon
1/2 t Amoretti Natural Blood Orange Extract
1 C powdered sugar (or more for a thicker glaze)
1 T zest from a blood orange
1 T whole milk
1/2 t Amoretti Natural Blood Orange extract
In a small bowl, combine warm milk and yeast. Let stand 10 minutes.
In the bowl of a standing mixer, fitted with the paddle attachment, mix the caster sugar, butter, buttermilk and egg at medium speed.
Reduce speed to low, add the yeast mixture, half of the flour and the salt. Continue mixing until incorporated. Add the remaining flour and mix just until combined.
Remove the paddle attachment and fit the dough hook attachment. Mix at low speed until the dough becomes smooth and elastic, about 2 - 4 minutes. It should not be too sticky. Add more flour, if needed.
Remove from the standing mixer and transfer dough to a glass bowl. Loosely cover with a kitchen towel and leave to rise in a warm, dry place until doubled in size, 1 - 2 hours.
Prepare the filling while the dough rises. Melt the butter in a small saucepan. Remove from heat. Stir in the Amoretti Hazelnut Dark Chocolate Spread, ground cinnamon and Amoretti Natural Blood Orange Extract. Set aside.
When the dough has risen, gently punch it down and place on a floured surface. Cut in half and roll out each half into a large rectangle, about 1/4-inch thick.
Spread the filling evenly onto the dough. Starting with one long side, tightly roll up the dough into a long, jellyroll style log. Cut each log into 8 - 10 pieces and place in a well oiled muffin tin. Cover tins with plastic wrap and leave to rise in a warm, dry place until the rolls have puffed and doubled in size, about 1 hour.
Preheat oven to 350 degrees. Bake for 12 - 15 minutes, until golden and puffed. Allow to cool on wire racks for 10 minutes.
Make the glaze. In a small bowl, whisk together the powdered sugar, Amoretti Natural Blood Orange extract, orange zest and milk until combined. Drizzle over the warm buns and serve immediately!
Serves about 18 buns
To Be Noted
Community Kitchen Atl created this recipe in partnership with Amoretti.