SchmackoFatz cream rolls

Ingredients for 10 servings:

• 500 g wheat flour, type 405
• 10 g salt
• 1 egg yolk
• 2 tbsp cream
• 360 ml water
• ½ cube of fresh yeast (21g)
• ½ tsp sugar
• 1 tsp, heaped baking malt, or Caro coffee
• Flour, for working
• ½ cup water, for steaming

Instructions

Working time approx. 25 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 55 minutes

Prepared in the evening and baked the next morning. Makes 10 pieces

Make the dough the night before. Combine flour and salt in a bowl and mix. In a second bowl (I use a measuring jug), crumble the fresh yeast into the water (room temperature or cold), add the sugar and malt, and mix everything until the sugar and yeast have dissolved. Mix the egg yolk with the cream, then mix it with the yeast water. Pour everything into the bowl with the flour and knead everything well with a fork. Don’t add any more flour; the dough should remain very sticky, which will help the rolls rise better overnight. Cover the bowl with a tea towel and let it stand for 1 hour. Using a spatula, transfer the dough to a lightly floured surface. With floured hands, shape it into a log about 30 centimeters long. Use the spatula to cut it into 10 pieces. Place the dough pieces on a baking sheet lined with baking paper, leaving enough space between them, and sprinkle a little water onto the surface of the dough pieces with your hands. Alternatively, you can place the dough pieces on plates if there’s not enough space in the fridge. However, using a baking sheet is faster in the morning. Then cover them tightly with a plastic bag and place them in the fridge. In the morning, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit), while the rolls are still at room temperature. Place the baking sheet in the oven and immediately steam with half a coffee cup of water. Bake the rolls for about 30 minutes.