Marzipan Gianduia Crescent Rolls

Last week I bought marzipan and gianduia (hazelnut nougat, as we call it here) to decorate some brownies. Apparently I bought too much and didn’t want to waste the leftovers. That is how these filled crescent rolls were born:

I used my stuten recipe, which is really an awesome basic recipe for sweet yeast rolls.  To make things a little bit more interesting, I used half all purpose and half kamut flour. I milled the kamuth flour myself from whole kamuth berries. If you can’t find whole kamut flour, you can use whole spelt flour or just all purpose flour. If you use only all purpose flour, make sure to use less soy milk (about 3 T).

Marzipan Gianduia Crescent Rolls (makes 6)

For the rolls:
280 g  flour (2 1/3 cups) [I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t)
30 g sugar (2 T)
205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T)
25 g coconut oil, melted  (2 T) [vegetable oil of your choice works well, too] 1/4 t salt

For the filling:
150 g marzipan
50 g gianduia [use chocolate chips and ground hazelnuts as a substitute,or use this homemade chocolate hazelnut spread] cornstarch for dusting

Mix soy milk and yeast and let sit until foamy (about ten minutes).
Combine flour, sugar, and salt in a bowl. Mix with a spoon and add milk mixture. Add oil as well. Knead the dough for 10 minutes to develop the gluten. It will be smoother than in the beginning, but still sticky. Don’t add too much additional flour. Let dough rise for 1 hour or until doubled in size. (You can place it in an oiled bowl and cover with a damp kitchen towel.)

Transfer your dough to a floured work surface and roll into an 25 x 25 cm rectangle (10 x 10 inch). Cut into four rectangles and cut those into triangles, to get eight triangles:

Roll out the marzipan into a 20 x 20 centimetre (8 x 8 inch) rectangle. Dust the counter with a bit of cornstarch to prevent sticking.  Cut into eight triangles as well. Place each marzipan triangle on top of a dough triangle:

Now crumble some gianduia on top. I am not really sure if gianduia is the correct name for the stuff I am talking about. It’s made from sugar, ground hazelnuts, cocaa mass, and cocoa butter and looks like this:

If you can’t find this, substitute some chocolate chips and ground hazelnuts, almond butter, or vegan chocolate spread, if you have.

Try to spread out the gianduia a bit and then roll the dough up, starting from the long side of the triangle. Shape into crescents by bending the edges a bit. Place the rolls on a baking sheet lined with parchment paper. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm place for about an hour. Preheat the oven to 180°C (350°F) after half an hour. Bake for 17-20 minutes or until golden brown. Let cool completely or serve warm, but not hot. Enjoy with a hot cup of coffee, chocolate, or tea.

This blog entry was submitted to YeastSpotting.

40 thoughts on “Marzipan Gianduia Crescent Rolls

  1. Hallo! Heute habe ich dieses wunderbare Rezept gekocht! Sehr lecker!!! :-)
    Ich freue mich auf die andere Rezepte machen!
    Grüße aus Brasilien! :-)

  2. So much of the stuff I love all in one convenient (and pretty!) little roll! Awesome! Not sure when I’ll get around to baking these, but I will as soon as possible, because I know I won’t be able to get those sweet rolls out of my mind until I put them in my mouth…

  3. These looks great. I am looking for recipes to make my holiday baking a little more “international”. I will test these at the end of the month mihl when I wrap up u know what. It is something that if I do not do I will feel this guilt for not making it. Will check the Dutch supermarket this weekend for this product.

    1. I hope you like them! It’s only fair that you test my baked goods as well ;) If you can’t find gianduia, you can use the hazelnut-chocolate spread. I added a link to the ingredient list above.

  4. These are beautiful and look absolutely irresistible! I can’t even imagine how heavenly a mixture of marzipan and hazelnut nougat would be!

  5. crescent rolls rolled with marzipan and hazelnut nougat sound heavenly, and are oh-so very scrumptious looking, Mihl! i love all the awesomeness you bake up – it makes me wish my tummy got along with gluten!

  6. Oh you are make me craving some of this delicious looking roll! I am much craving chocolate these days! They really do look very yummy with a nice cup of tea that would be terrific!

    1. Nutella was originally called Pasta Gianduja. This paste is very similar to the spread but the consistency is more like cooled butter. If you add oil to it, you could indeed make a vegan version of nutella with this chocolate paste.

  7. Ok, I have a plan: Step 1 – I trade my stomach in for a new and improved gluten eating model. Step 2 – you come to Canada and make me many tasty breads, starting with these amaaazing looking dessert rolls. Sound good? I thought so! :) -Eve

    1. Oh Eve, I’m so sorry! I always forget about you gluten free guys. I should start to work on a gluten free yeast dough. Do you have any tips?

      1. Oh, no, I love reading your bread posts! Everything always looks so tasty, plus, I still need bread recipes to feed to everyone else! :) I honestly am a little too terrified of gluten free baking to have attempted any bread of my own – so definitely no tips from me! But, if you end up posting about your attempts I promise to try! :) -Eve

  8. Ohhhhhh myyyyyyy…….This is exactly the kind of treat that I love the most. Soft, tender bread filled with sweet, sweet heaven! Seriously, I can’t even explain to you how perfect this looks to my tastebuds, this is EXACTLY what I love to eat.

    I think I might eat that tub of chocolate spread all by myself…..YUM!

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