For the Dough:
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25 g fresh yeast
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250 ml milk (room temperature)
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1 large egg
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60 g soft butter
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40 g sugar
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130 g cooked, peeled floury potatoes – mashed while still warm (either pressed through a sieve or mashed with a fork)
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650 g flour
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¾ tsp salt
For the Filling:
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2 tbsp Lyle’s Golden Syrup (alternatively, use liquid honey or maple sirup)
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80 g soft butter
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1 tbsp cinnamon
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5 tbsp sugar
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Zest of half an organic lemon
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180 g Lotus Biscoff caramelized biscuits
For the Glaze
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2 tbsp milk
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2 tbsp powdered sugar
Instructions:
For the Dough:
Mix all ingredients except for the potatoes, flour, and salt until well combined. Add the still-warm mashed potatoes and beat the dough thoroughly. Then add the flour and salt, and knead the dough in a stand mixer for about 5 minutes. The dough should be smooth and elastic (if it’s too sticky, add a little more flour).
Transfer the dough to a bowl, cover it with a damp kitchen towel, and let it rise at room temperature for 1 hour.
For the Filling:
Blend all filling ingredients in a mixer or food processor into a smooth, spreadable paste.
Shaping the Rolls:
Roll out the dough on a floured surface into a 45 x 45 cm square. Spread the filling evenly over the entire surface. Roll it up tightly into a log. Cut into 8–10 slices, each about 4 cm wide.
Place the rolls in a round springform pan (30–35 cm diameter), leaving a bit of space between them to allow for rising. If needed, line the edges of the pan with a strip of parchment paper.
Cover with a damp kitchen towel and let rise again for 30 minutes.
Baking:
Bake in the middle of a preheated oven at 170°C (convection, ideally with bottom heat) for about 35–40 minutes. Remove from the oven, lift the rolls out of the pan, and allow them to cool slightly.
For the Glaze:
Mix the milk and powdered sugar, and drizzle over the warm rolls.
The secret to these irresistibly soft and moist rolls? Mashed potatoes in the dough – and sticking closely to the ingredient list!