Che Barill Recipe
Make Che Barill Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Syrup & Finish
Method
Dough
- 1
Activate yeast
In a small bowl combine warm water (about 100–110°F / 38–43°C) with 1 tsp granulated sugar and the active dry yeast. Stir and let sit 5–8 minutes until foamy.
- 2
Mix wet ingredients
In a large bowl or stand mixer bowl whisk together warm milk, melted butter and the egg until combined.
- 3
Combine dry and wet
Add the flour, 1/2 cup granulated sugar and salt to the mixer bowl. Pour in the activated yeast and the wet mixture. Using the dough hook on low speed (or a wooden spoon), mix until ingredients come together, about 2–3 minutes.
- 4
Knead dough
Increase speed to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add a tsp of water.
- 5
First rise
Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.
Filling
- 6
Prepare filling
While dough rises, combine ricotta, mascarpone (if using), powdered sugar, vanilla extract and lemon zest in a bowl. Stir until smooth and slightly loose but scoopable. Fold in finely chopped dark chocolate and optional mini chips. Taste and adjust sweetness.
- 7
Chill filling
Cover the filling and refrigerate until ready to assemble so it firms slightly and is easy to spread, about 20–30 minutes.
Assemble & Bake
- 8
Shape dough
Turn risen dough out onto a lightly floured surface and gently press to deflate. Roll into a rectangle roughly 12 x 10 inches (30 x 25 cm).
- 9
Spread filling
Evenly spread the chilled cheese-chocolate filling over the dough, leaving a 1/2-inch border on one long edge for sealing.
- 10
Roll and slice
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. With a sharp knife, cut the log into 8 equal rolls (about 1½ inches each).
- 11
Second rise
Place rolls cut-side up in an 8 or 9-inch round or square baking pan lined with parchment, spacing them slightly apart. Brush tops lightly with melted butter. Cover and let rise for 30–40 minutes until puffy.
- 12
Bake
Preheat oven to 350°F (175°C). Bake the rolls for 22–28 minutes until golden brown and set in the center. If tops brown too quickly, tent loosely with foil.
Syrup & Finish
- 13
Make syrup
While rolls bake, combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan. Bring to a simmer and stir until sugar dissolves. Remove from heat and stir in the rum or orange juice if using. Let cool slightly.
- 14
- 15