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<\/a><\/p>\nMake the dough:
\nIn a stand mixer fitted with dough hook, add the all-purpose and bread flour, sugar, salt, 115g butter (at room temperature and cut in pieces), yeast, eggs, orange zest and vanilla extract. Start mixing.<\/p>\n
Warm up the milk and add some at a time while mixing. Add enough so the dough comes together. Knead for several minutes until smooth and elastic. Add more milk if too hard to knead.<\/p>\n
Make into a ball. Cover with plastic wrap and kitchen towel and let rest in a draft free space for at least 3-4 hours.<\/p>\n
Make the custard:
\nIn a medium size pan, whisk the egg yolks with sugar, vanilla extract, and corn starch until smooth and fluffy. Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.<\/p>\n
Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Cook for a couple of more minutes, until you reach the desire thickness. <\/p>\n
Pour the custard in a bowl and let it cook down. Cover with plastic wrap and refrigerate until ready to use.<\/p>\n
2nd dough proofing:
\nSprinkle the counter with flour. Roll out the dough into a rectangle about 15×10 inches. <\/p>\n
Melt 55g of butter and brush the dough (use half of the melted butter). Fold in three parts to create layers – you should end up with a 5×10 rectangle.<\/p>\n
Turn the folded dough around by 90 degrees and start rolling out again. Repeat the steps: Brush once more with butter and fold in three parts again. Let the dough rest for at least half hour.<\/p>\n
Prepare the rolls:
\nTurn 90 degrees, roll out again in a thin rectangle. Cover with a thin layer of custard. Roll up the dough on the longer side (you should end up with a roll that’s about 20 inches long).<\/p>\n
Cover an 11-inch round baking pan with parchment paper or grease with butter. Cut the log into 8 equal parts.<\/p>\n
Place them cut side down on a baking pan.<\/p>\n
Cover with kitchen towel and let the rolls rise for at least one hour.<\/p>\n
Bake:
\nPreheat the oven to 375\u00b0F\/190\u00b0C.<\/p>\n
Brush the top of the rolls with egg wash or milk. Bake on the lower third part of the oven for about 35-40 minutes or until golden on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
For the dough: 260g all-purpose flour, plus a few tablespoons if needed 260g bread flour 100g sugar 1\/4 teaspoon salt 170g unsalted butter, divided (115g, 55g) 1 packet (7 gr) active dry yeast zest of 1 orange 2 eggs 1 tsp vanilla extract 235 ml milk, warm For the cream: 350 ml whole milk, warm…<\/p>\n