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Golden Velvet Core Filled Rolls

This recipe guides you through making soft, golden crescent pastries filled with your favorite sweet or savory filling. The process includes preparing a yeast-based dough, rolling and shaping it into crescents, and brushing with an egg wash for a shiny finish. After a final rise, the pastries are baked to perfection, creating a delicious treat perfect for any occasion.
Prep Time 2 hours
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 16 Pieces

Equipment

  • 1 Bread Maker
  • 1 Oven

Ingredients
  

Yeast Strter Mixure

  • 1/2 cup Water lukewarm
  • 1/2 cup Milk lukewarm
  • 1 tbsp Sugar
  • 20 gram Fresh Yeast or 1 packet of dry active yeast

Dough

  • 3 3/4 cup All Purpose Flour
  • 1/2 packet Vanilla Pudding
  • 1 tsp Salt
  • 1/4 cup Sugar
  • 1/3 cup Butter softened (about 5 tbsp)
  • 1 pc Egg-yolk save egg white for egg wash

Light Egg Wash

  • 1 pc Egg White
  • 2 tbsp Water

Filling

  • Nutella
  • Nutella / Peanut butter
  • Marmalade
  • Jam Just so its on a thicker side, not too runny.
  • Dark Chocolate
  • Dark Chocolate / Milk Chocolate
  • Choice of your favorite

Instructions
 

  • Activate the Yeast: In a small mixing bowl, combine lukewarm water, lukewarm milk, yeast, and 1 tablespoon of sugar. Stir until the yeast is fully dissolved. Let the mixture sit for 10-20 minutes, or until it becomes foamy.
  • Prepare the Dough: Pour the yeast mixture into the bread machine container. Add the egg yolk, 1/4 cup sugar, butter, salt, flour and vanilla pudding. Select the "Dough/Knead and First Rise" cycle, then press Start.
  • Divide the Dough: Once the cycle is complete, transfer the dough to a lightly floured surface. Divide it in half and roll each portion into a circle, about 18-20 inches in diameter. Cut each circle into 8 equal wedges.
  • Fill and Roll: Place your desired filling at the wide end of each wedge. Gently roll the wedges from the wide end to the tip, forming crescent shapes. Place them point-side down on a cookie sheet lined with parchment paper or an ungreased baking sheet.
  • Let the Dough Rise: Cover the pastries with a clean kitchen towel and let them rise in a warm place for 1 hour. While the dough is rising, preheat your oven to 370°F (190°C).
  • Apply the Egg Wash: In a small bowl, whisk together 1 egg white and 2 tablespoons of water until smooth. Using a pastry brush, lightly coat the surface of the pastries with the egg wash to ensure a shiny, golden finish after baking.
  • Bake: Bake the pastries in the preheated oven for about 15 minutes, or until they are golden brown. Remove from the oven and let them cool slightly before serving.

Notes

  • If you’re using active dry yeast, there’s no need to activate it beforehand. Simply add the milk, water, yeast, and dough ingredients directly into the bread machine.
  • My favorite fillings are Nutella or a combination of Nutella and peanut butter. However, feel free to use any filling you like, as long as it isn’t too runny (avoid thin jams).
  • When baking, always judge doneness by the color of the pastries, as every oven varies. The temperature listed in the recipe is for a convection oven. If using a conventional oven, you may need to increase the temperature by 10-20°F.
Keyword soft velvet rolls, Sweet filled rolls