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 Comments

  • Lena
    2 years ago

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

    • Mihl
      2 years ago

      Danke Lena, das freut mich!

  • 8 years ago

    GAH! You are killing me over here! Perfection!

  • Mimi
    8 years ago

    What a great idea for sweet rolls!

  • 8 years ago

    Cute and delicious!

  • 8 years ago

    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…

  • Taymer
    8 years ago

    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.

    • 8 years ago

      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.

  • Melissa
    8 years ago

    oh, these look awesome! I´ve never had a roll filled with marzipan AND nougat- divine idea!

  • […] spread can be used as a filling for the marzipan gianduia crescent rolls. It can be used as a truffle or cookie filling and as a frosting for cakes or cupcakes. It can […]

  • 8 years ago

    WOW! No seriously, I want these SO badly!

  • 8 years ago

    Wow…just WOW. This looks like a heavenly combo. Thanks for posting it!

  • 8 years ago

    What a great flavor combination and creative way to use leftovers! These look so sweet and delicous.

  • 8 years ago

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

  • 8 years ago

    These are beautiful and sound delicious!

  • 8 years ago

    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!

  • 8 years ago

    Oh man, if that’s not pastry perfection, I don’t know what is!

  • 8 years ago

    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!

  • 8 years ago

    wow that looks not only delicious but gorgeous! So temptinggg! Ive never bought marzipan before but after seeing that ive gotta get me some!

  • Beautiful crescent rolls! That gianduia stuff looks like something I could eat straight from the tub! :D

    • 8 years ago

      I am totally guilty of doing that!

  • a-k
    8 years ago

    That is super fancy! Now I wish I wasn’t off the wheat at the moment…

  • Emma
    8 years ago

    What brand is the nuss nougat? I am in Germany too and it looks really tasty so I wanna get some!

    • 8 years ago

      The brand is called “Ruf”.

  • 8 years ago

    Holy crap that looks good. I’m going to have to try it. Thanks for sharing!

  • 8 years ago

    This looks so delicious. The spread you used sounds a lot like Nutella, which people in the US are always trying to make vegan versions of.

    • 8 years ago

      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.

  • aquale
    8 years ago

    So, it wouldn’t be too terrible if I made these for dinner, would it…?

    • 8 years ago

      No, bread for dinner is totally okay ;)

  • 8 years ago

    Oh my god, these are so adorable and absolutely a new recipe to me! Thanks for sharing.

  • 8 years ago

    These crescent rolls are exquisite! They’d be so lovely for a weekend brunch around the holiday season.

  • 8 years ago

    OMG! That looks amazing! I am literally drooling at my laptop right now. So creative and looks so scrumptious!

  • taleoftwovegans
    8 years ago

    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

    • 8 years ago

      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?

      • taleoftwovegans
        8 years ago

        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 years ago

    Scrumptious rolls!

  • 8 years ago

    Oh, wow! I love the idea of filled crescent rolls… and you really can’t go wrong with hazelnut anything!

  • 8 years ago

    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!

  • 8 years ago

    dammmmmmmmn! you keep one-upping yourself! I really really wish I could have these right now!

  • 8 years ago

    This looks awesome! LOVE marzipan.

Leave A Comment

Related Posts