Ingredients
For the chili condiment
- 250 g red jalapeño peppers
- 5 g of salt
- 125 g of water
For the dough
- 20 g of baker’s yeast
- 15 cl of milk
- 75 g of eggs
- 25 g of sugar
- 410 g t55 flour
- 3 g of salt
- 37 g of softened butter
- 225 g of creamed butter
For the onion condiment
- 250g onions
- 25 g of honey
- 5 g of sherry vinegar
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oil
Preparation
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Prepare the chili condiment: two weeks before, cut the ends of the chili peppers, mix them. Dissolve the salt in water.
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Place the chili peppers in a jar and cover them with brine.
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Close the jar and leave to ferment for 2 weeks.
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Prepare the roulettes: mix the yeast, milk and eggs. In the mixer bowl, pour the sugar, flour and salt. Add the liquids and mix at low speed for around ten minutes. The dough should be homogeneous and come away from the edges of the bowl. Add the softened butter. Spread the dough.
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Place the butter on the dough and spread it to form a square 0.5 to 1 cm thick. Make 1 single turn, 1 double turn and 1 single turn, leaving it to rest for 2 hours between each turn. Refrigerate for 3 hours.
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Roll out the dough to form a rectangle 25 cm wide and 75 cm long. Cut strips 3 cm wide, roll them up.
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Arrange them in a circle in 14 cm diameter molds to form a flower. Leave to rise for 45 minutes to 1 hour in a warm place. Then bake for 5 minutes at 200°C (th. 6-7) in a humid oven, then continue cooking for 7 minutes at 180°C (th. 6).
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Prepare the onion condiment: slice the onions, sweat them in the oil, adding the honey to force the caramelization. Deglaze with sherry vinegar and mix.
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Using a pipette or piping bag, randomly garnish the rolls with the chilli condiment flower or onion condiment.