For the dough:
260g all-purpose flour, plus a few tablespoons if needed
260g bread flour
100g sugar
1/4 teaspoon salt
170g unsalted butter, divided (115g, 55g)
1 packet (7 gr) active dry yeast
zest of 1 orange
2 eggs
1 tsp vanilla extract
235 ml milk, warm
For the cream:
350 ml whole milk, warm
50g sugar
30g (3 tbsp) corn starch
2 egg yolks
1 tsp vanilla extract
Make the dough:
In a stand mixer fitted with dough hook, add the all-purpose and bread flour, sugar, salt, 115g butter (at room temperature and cut in pieces), yeast, eggs, orange zest and vanilla extract. Start mixing.
Warm up the milk and add some at a time while mixing. Add enough so the dough comes together. Knead for several minutes until smooth and elastic. Add more milk if too hard to knead.
Make into a ball. Cover with plastic wrap and kitchen towel and let rest in a draft free space for at least 3-4 hours.
Make the custard:
In a medium size pan, whisk the egg yolks with sugar, vanilla extract, and corn starch until smooth and fluffy. Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.
Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Cook for a couple of more minutes, until you reach the desire thickness.
Pour the custard in a bowl and let it cook down. Cover with plastic wrap and refrigerate until ready to use.
2nd dough proofing:
Sprinkle the counter with flour. Roll out the dough into a rectangle about 15×10 inches.
Melt 55g of butter and brush the dough (use half of the melted butter). Fold in three parts to create layers – you should end up with a 5×10 rectangle.
Turn the folded dough around by 90 degrees and start rolling out again. Repeat the steps: Brush once more with butter and fold in three parts again. Let the dough rest for at least half hour.
Prepare the rolls:
Turn 90 degrees, roll out again in a thin rectangle. Cover with a thin layer of custard. Roll up the dough on the longer side (you should end up with a roll that’s about 20 inches long).
Cover an 11-inch round baking pan with parchment paper or grease with butter. Cut the log into 8 equal parts.
Place them cut side down on a baking pan.
Cover with kitchen towel and let the rolls rise for at least one hour.
Bake:
Preheat the oven to 375°F/190°C.
Brush the top of the rolls with egg wash or milk. Bake on the lower third part of the oven for about 35-40 minutes or until golden on top.