Servings: 0
INGREDIENTS
Dough:
- 3½ cups+ 1 teaspoon/500 grams white flour
- 2¼ teaspoons/11 grams dry yeast
- ¾ cup/190 milliliters milk
- ⅓ cup/75 grams white sugar
- ⅓ cup/80 grams butter, cubed
- 2 large eggs
- Pinch of salt
Filling:
- ¾ cup/200 grams white chocolate spread
- 1 package crushed Oreo cookies
- 3.5 ounces/100 grams white and milk chocolate chunks
Glaze:
- ½ cup/120 grams cream cheese
- 2 tablespoons/30 grams soft butter
- 1 cup/140 grams powdered sugar
- 1 tablespoon vanilla extract/paste
- Pinch of salt
INSTRUCTIONS
- Heat the milk, butter, sugar, and salt in a small pot until the butter melts (do not boil). Add the eggs and whisk immediately.
- In a stand mixer bowl with a dough hook, combine the flour and yeast. Add the milk and egg mixture and knead on low speed for 10-14 minutes until the dough is smooth and flexible.
- Cover the bowl with plastic wrap and let it rise at room temperature for 1-1.5 hours until the dough doubles in size.
- On a floured surface, roll out the dough into a rectangle about 0.2"/1/2 cm thick. Spread milk spread over the dough and sprinkle with crushed Oreos and chocolate chunks. Roll the dough tightly and cut into slices about 0.5"/1-1.5 cm thick. Place the rolls on a baking sheet, spaced apart, and let rise for another hour.
- Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until the rolls are golden brown.
- Mix all the glaze ingredients and pour over the pastry after it has cooled.