Double Banana Rolls with Dulce de Leche

We were so busy with the building of the extension of our apartment (which will still take some time till it is finished) that I didn’t have much time to write, but finally here is the first recipe of the year. If you follow my Instagram stories, you probably saw that I was working on a dough recipe.

My first try was a complete mess and the second one was too dry. This version is the one I finally liked. It has crushed banana chips in the filling so it also gives it a bit of a crunch, and mashed banana in the dough. They are a bit sticky because of the dulce de leche, but messy is not always bad. Happy weekend!

This recipe makes about 8-10 rolls.

Ingredients:

For the dough:

1 ripe banana, mashed (It is important that the banana is ripe, the riper the better)

3 ½ cups of self-rising flour

7grs of dried yeast

½ cup of lukewarm milk

½ teaspoon of salt

2 tablespoons of vegetable oil

¼ cup of granulated sugar

1 teaspoon of vanilla extract

1 egg

For the filling:

About 250grs of dulce de leche, at room temperature or lukewarm so it is easier to spread

2 cups of banana chips, turned into crumbs using a food processor

Extra:

Egg wash

 

Place the lukewarm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand, it will just take you about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

About 10 minutes before the hour for the rise is up, preheat your oven to 180C-350F. You can bake the rolls in an oven dish, but this time I wanted to make them individual so I used a muffin tin. I used parchment paper as muffin liners (I just cut it into squares).

Once the dough is done rising for 1 hour, place it on a lightly floured surface and roll it into a large rectangle. Slice off the uneven edges. Then carefully spread the dulce de leche all over the dough. Make sure that the dulce de leche is spreadable (you can always warm it up slightly in the microwave). Sprinkle the banana chip crumbs evenly over the dulce de leche. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, slice it into about 8-10 even pieces. Make sure that they are not too big if you are using a muffin tin, as they still need space to rise while baking.

Place the rolls in the muffin tin lined with parchment paper or muffin liners. Brush the rolls with the egg wash and bake them for about 20 minutes until golden.

They are best when eaten right out of the oven. Enjoy!

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Coconut & Dulce de Leche Rolls with Coconut Icing (And Babka)

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I can’t get enough of sweet breads and trying out different flavors. The combination of toasted dried coconut with dulce de leche is amazing. For this recipe you will need one can of full fat coconut milk, left undisturbed in the fridge overnight for the cream to separate from the liquid. I used the liquid for the dough and the creamy thick part that separated for the icing. If it happens that it didn’t separate the next day, just get some coconut cream and use it instead to make the icing. This has happened to me before and I tried using different brands of coconut milk. So no worries if it doesn’t happen. I used 1/5 of the dough to make a tiny babka. Just look at all those layers of dulce de leche and toasted coconut.

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Ingredients:

For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

1 cup of coconut milk

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

2 cups of dulce de leche

2 cups of toasted dried coconut

For the egg wash:

1 egg

1 tablespoon of water

For the icing:

½ cup of coconut cream (full fat)

1/3 cup of icing sugar or more if you want a thicker consistency

 

First leave a can of full fat coconut milk in the fridge overnight. Be careful not to shake it, you want the cream to separate from the liquid. The next morning, open the can and carefully scrape off the top creamy part. Place it in a small bowl and keep it in the fridge until ready to use. Reserve the liquid to make the dough and let it come to room temperature.

For the filling, just toast the dried coconut in a pan (no oil) over medium heat. Just stir until the coconut gets a light brown color. Set it aside to cool down.

To make the dough, place 1 cup of the coconut liquid with the yeast in the bowl of the stand mixer. Let it sit there for 5 minutes. Once the 5 minutes are up, add the flour, salt, sugar, butter and the egg. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand (for about 10 minutes).

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

You can bake the rolls in an oven dish or in a cast iron skillet. If you use an oven dish lightly grease it with some butter. For the cast iron skillet, I just lined it with parchment paper this time.

Once the hour has passed, place the dough on your floured working area. Punch it down. I reserved 1/5 of the dough to make a tiny babka (in a  9x18cm loaf pan). But you can make it all into rolls.

Roll it out into a large rectangle, of about 38x32cm. Spread some of the dulce de leche evenly all over the dough but leave about 1 cm free on the edges. If the dulce de leche is too hard, place it in the microwave for 15 seconds to make it more spreadable. Then sprinkle the toasted coconut all over the dulce de leche. Roll the dough like a tight crepe. Slice off the uneven edges. Then slice the log into even pieces of about 2cm thick. Arrange them on the prepared baking dish or skillet, leaving a bit of space in between each one. Cut out a big piece of plastic wrap, brush it with some vegetable oil and cover the rolls with it (greased side touching the rolls).

If you saved some dough to make the babka, here is how to do it:

Divide the dough into 2 equal pieces. Roll out one piece into a rectangle. Spread it with some dulce de leche and sprinkle some of the toasted coconut over it. Then roll it like a tight crepe.

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Do the same for the remaining piece. Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Repeat for the other log. Then twist the two logs together and pinch the edges to seal them. Tuck the edges underneath. Place the babka in a loaf pan lined with parchment paper. Cover it with a piece of greased plastic wrap. Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Once the rolls have risen, brush them with some egg wash and bake them for about 15 to 20 minutes or until lightly golden. The same goes for the babka.

Once the rolls and babka are baked, start making the frosting. Take out the coconut cream from the fridge and place it in a medium bowl. Slowly add the icing sugar while whisking. Add more sugar if you like it less runny. Drizzle some of the coconut icing over the rolls. For the babka, I served it on the side. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chocolate Pumpkin Cupcakes with Dulce de Leche & Caramel Corn

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I had a chocolate cake craving the other night. But I was too tired to make something, so the next day I made these. The pumpkin pure keeps these cupcakes moist. Dulce de leche is the delicious glue to the crunchy caramel corn. A really indulgent treat!

This recipe makes 10 cupcakes.

Ingredients:

For the cupcakes:

1 ¼ cups plus 1 tablespoon of all-purpose flour

½ cup plus 1 tablespoon of cocoa

1 teaspoon baking soda

1 ¼ teaspoons of baking powder

¼ teaspoon of cinnamon powder

¼ teaspoon of fresh grated nutmeg

¼ cup plus 3 tablespoons of buttermilk

¾ cup of pumpkin puree

1 tablespoon of vanilla extract

125gr butter, at room temperature

¾ cup brown sugar

¾ cup white sugar

3 eggs

For the caramel corn:

2 tablespoons of vegetable oil

½ cup popcorn kernels

¾ cup of sugar

3 tablespoons of butter

¼ teaspoon of salt

1 ½ teaspoons of baking soda

¾ cup of water

Extras:

400gr of dulce de leche

 

To make the cupcakes:

Preheat the oven to 180C/350F.

Mix all of the dry ingredients except for the sugar. In a different bowl, mix the buttermilk, pumpkin and vanilla. In a large bowl, beat the butter with the sugar until it becomes fluffy.  Then add the eggs, one at a time.  Add the flour and buttermilk mixtures alternately to the eggs, until it is all mixed through.

Place the paper cupcake liners into the cupcake pan.  Spoon the batter evenly and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean.  Once they are baked, allow them to cool down for 5 minutes in the cupcake pan.  Then remove them from the pan and allow them to cool down completely on a wire rack.

To make the popcorn:

Brush a large bowl and two wooden spoons or rubber spatulas with vegetable oil (you can also use cooking spray).  Line a large baking sheet with parchment paper.

In a large pan with a lid, heat the oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer to the greased bowl. Remove any unpopped kernel.

In a medium pan, combine the butter, sugar, salt and ¾ cup of water. Cook over medium high heat until the mixture becomes a light golden color, about 10 minutes. Stir constantly.  Remove from the heat and carefully whisk in the baking soda.  Be careful because the baking soda will make the mixture bubble up.

Pour the caramel over the popcorn and working very quickly, mix it all through.

Spread the popcorn into the baking sheet and try to make chunks about the size of the cupcake tops. Allow to cool at room temperature. Make the caramel corn once you are ready to serve the cupcakes, or make it and store it in an airtight container and decorate the cupcakes once you are ready to serve them. Otherwise the caramel in the corn will get soggy.

When you are ready to serve, spread some dulce de leche on top of each cupcake, this will glue in the caramel corn. Top with a big chunk of caramel corn and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Mini Matcha Rolls Filled With Dulce De Leche

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I love eating mini versions of food. It kind of cheats your brain into thinking that you can eat more. I made these mini matcha rolls on a stormy Sunday a while ago. Because of course, what do I do when it’s cold and crappy outside? Stay cozy inside, bake and binge watch TV with my hubby. I love dulce de leche and as a kid, I sometimes would spread it over bread as if it was butter. So I decided to fill these mini rolls with it. The result: yummy goodness!

This recipe makes 36 mini rolls. This is a small batch but you can double the recipe.

Ingredients:

For the rolls:

1 ¾ cup of all-purpose flour

3,5 grams of dry yeast

¼ cup warm water

¼ cup warm milk

1 tablespoon of matcha

½ teaspoon of salt

2 tablespoons of melted butter

¼ cup of sugar

½ of an egg

For the filling:

400gr of dulce de leche

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

Warm up the milk in the microwave and then add the matcha powder. Mix well.

After the 5 minutes for the yeast and water are done, add matcha milk and the rest of the ingredients for the rolls. Knead on low speed for 5 minutes, using the dough hook attachment.  You can also just knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. Warm up a bit the dulce de leche in the microwave. This will make it easier to spread it over the dough.

Divide the dough into 4 equal pieces and lightly flour your working area. Roll out one piece into a rectangle. I rolled it out as thin as I could. Spread some dulce de leche on top. Then roll the dough tight lengthwise. Cut the uneven edges and set them aside (you can choose to bake them or discard them; I baked them on a separate tray). Now that you have an even rolled dough, cut it into 9 even pieces. Place the pieces on the prepared oven dish. Repeat for the remaining dough.

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Once all of the dough has been rolled and filled, cover with plastic film and let it rise for 1 hour.

About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish and bake for about 15 minutes.

They are best when served right away while they are still warm.

Mini Alfajores de Maizena (Cornstarch cookies)

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Alfajores are cookies usually filled with dulce de leche from South America. Particularly from Argentina but in Peru they are quite popular as well. I grew up eating them and these are my favorite kind because the cornstarch makes them softer and they just melt in your mouth. I like to make them bite size because they crumble easily, this way there is no mess of pieces falling. Just pop one in your mouth and enjoy.

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This recipe makes about 25 mini alfajores.

Ingredients:

1 ¼ cup of cornstarch (maizena)

½ cup all-purpose flour

2 teaspoons of baking powder

¼ cup powdered sugar

2 egg yolks

3 tablespoons of unsalted butter, softened

400gr of Dulce de leche for the filling

Shredded dried coconut (optional)

 

Sift the cornstarch with the flour and the baking powder.

Whisk the softened butter with the sugar until it becomes creamy. Add the egg yolks, one by one, while whisking. Finally add the cornstarch mixture and whisk until it is all combined.

Place the dough on a clean surface and using your hands shape it into a ball. Wrap it with plastic wrap and let it sit in the fridge for 20 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F and line a baking tray with parchment paper.

Roll the dough on a lightly floured surface. You want it to be around 3mm thick. The dough will crack, but can be easily patched back together. Cut the dough with a small round cookie cutter and place the cookies on the prepared baking tray.

Bake them for 10 minutes. You want the cookies to still be pale ( The edges of the bottom part will be lightly golden). Allow them to cool down completely before filling them.

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I find it easier to fill the cookies by piping the filling. Place the dulce de leche on a piping bag, or a ziplock bag.   Flip half of the cookies upside down and pipe some dulce de leche in the middle of each cookie. Then place the second cookie on top and gently press to create a sandwich. You can dust the sides with dried coconut if you like.

You should only fill the cookies with the dulce de leche if they are going to be eaten on the same day otherwise just store them in an air tight container. They will keep for a few days.