Delicious Rolls with Summer Filling

Ingredients

• 450-500 g wheat flour ((3 3/4 – 4 cups))
• 1 tablespoon sugar ((1 Esslöffel))
• 13 g fresh yeast ((1/2 ounce))
• 125 ml warm water ((1/2 cup))
• 125 ml warm milk ((1/2 cup))
• 1 egg
• 5-6 g salt ((1 teaspoon))
• 50 g butter ((1 3/4 ounces))
• 100 g white chocolate ((3.5 ounces))
• 250 g mascarpone ((8.8 ounces))
• 3 tablespoons shredded coconut ((3 Esslöffel))
• 1 tablespoon powdered sugar ((1 Esslöffel))
• vanilla extract
• fresh raspberries (for decoration)
• powdered sugar (for decoration)

Method

1. Knead the dough and let it rest for 50-60 minutes.
2. Shape the rolls and make indentations.
3. Fill the indentations with a mixture of mascarpone, sugar, shredded coconut, and vanilla extract.
4. Brush the rolls with a mixture of egg and milk.
5. Bake the rolls at 180 °C (356 °F) for 25–30 minutes.
6. Decorate the rolls after baking with fresh raspberries and powdered sugar.