Pear, Gorgonzola & Walnut Rolls

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You’ll need (makes 8):

80g milk

100g water

9g instant yeast

1 tbsp honey

280g strong wheat flour (protein ratio > 11g per 100g)

a pinch of salt

2 ripe pears

1 tsp honey

a handful of walnuts, finely chopped

200g gorgonzola cheese (sub this by brie or any other cheese if you’re not a fan of gorgonzola)

 

Method:

Heat milk along with water until lukewarm. Sprinkle yeast on top and let it sit for ten minutes.

Add flour & salt. Mix to a consistent dough – if it’s too sticky then add a little more flour. On a floured surface, knead the dough for 20 minutes or until stretchy and elastic.

Lay the dough in a greased bowl, cover and let it rise for 90 minutes on a warm place, or until doubled in volume.

Punch all the air out of the dough and roll out to a large rectangle.

Peal the pears, remove the core and cut into fine cubes. Melt a knob of butter into a pan and braise the pears. Add honey and let the pears caramelize. Set aside.

Spread gorgonzola, pears and walnuts over the dough. Roll into a large sausage, then slice into eight equal rolls.

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Grease an oven dish with butter and arrange the rolls in the dish, leaving a few inches of extra space between the rolls. Cover and let them rise on a warm place for 30 minutes.

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Preheat the oven to 200C/400F. Fill a ramekin with water and put in the oven, this will cause steam that will make the rolls even more delicious.

Bake the rolls for 23 to 25 minutes, or until golden brown.

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