Dough

• Warm milk to around 40°C. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
• Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
• Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
• After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 30x25 cm rectangle. Spread softened butter over dough, leaving a 0,5 cm margin at the far side of the dough.

Filling

• In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
• Tightly roll dough up, starting from the 25-cm side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about 1 cm off the ends of the dough as the ends won’t be as full of cinnamon sugar as you’d want it to be
• Cut into 2,5 cm sections with a serrated knife or floss. You should get 9 large pieces.
• Place cinnamon rolls in a greased 25x25 cm baking pan or round 25 cm cake pan. Line the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
• Preheat oven to 180° C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting.

Frosting

• In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

cooking polenta

• Roast the sesame seeds in a dry frying pan. Let cool on a cool and dry surfaceR
• Heat the milk with the sesame oil. When the milk starts to boil, sprinkle in the cornmeal, stirring vigorously. Let it cook for 6 minutes while stirring.
• Then sprinkle in the toasted sesame seeds and mix by stirring well.
• Place a sheet of baking paper on the work surface. Pour over the polenta and cover with another piece of baking paper. Roll it up to a bar of 2 cm in diameter. Then set aside to cool.

pole fingers

• Make rectangles of 10x1x2 cm from the rod.
• Heat a good dash of olive oil in a frying pan and fry the polenta fingers until they are golden brown. Then drain on a piece of kitchen paper.

• Preheat the oven to 170°C, hot air
• Grease the springform pan and line with baking paper
• Chop the chocolate into coarse pieces. Spin briefly in the food processor and then add the almonds. Turn at short intervals to the size of couscous grains.
• In a large bowl, beat the butter with the 2 sugars until white and creamy. Add the egg yolks and continue beating until well blended.
• Beat the egg whites stiff with a pinch of salt.
• Mix one third of the egg whites with the butter mixture. Then add the chocolate-almond mixture and finally fold in the rest of the egg whites carefully, so that the air remains.
• Pour the batter into the springform pan and bake for 55 minutes.
• Let cool on a rack and then cut into wedges.

Stuffing

• Cut open the vanilla pod and scrape out the seeds. Put both the marrow and the stick together with the cream, sugar and salt in a saucepan and slowly bring to the boil. When the mixture boils, remove the pan from the heat and keep stirring until all the sugar has dissolved. Cover the pan with a lid and let it cool to room temperature.
• Remove the vanilla pod from the cream. Beat the butter for a few minutes until fluffy. Gradually add the vanilla cream and continue beating. The mixture should eventually be easy to spray. If it is too thin, place it in the fridge for 10-15 minutes and then continue whisking. If the mixture has split, heat the bowl briefly in a bain-marie and then continue to whisk.
• Line a plate or dish with baking paper and place the filling in a piping bag with a smooth nozzle of 1 – 1 centimeters. Pipe elongated truffles onto the baking paper. Place the plate with sprayed truffles in the freezer for at least 1 hour (longer is allowed).

raspberry sugar

• Place the powdered sugar with the freeze-dried raspberries in a food processor and grind the raspberries fine. Sift the sugar with a fine sieve, so that any pips from the raspberries remain.

Making the chocolate truffles

• Take a few frozen truffles at a time from the freezer and dip them in the melted ruby ​​chocolate. This is best done by inserting a sturdy skewer into the truffle and dipping the truffle through the chocolate, or by using a wire fork. Make sure the whole truffle is covered, knock off the excess by tapping the side of the bowl with the toothpick. Push the truffle over the raspberry sugar from the stick and cover the truffle on all sides with the sugar. Leave in the raspberry sugar for a few minutes until the chocolate is hard.
• Do this with all truffles. Once the truffles have hardened, place them in a fine sieve and carefully shake off the excess sugar from the truffles.
• Store the truffles in the fridge or freeze them for longer. Remove the truffles from the refrigerator in time so that the filling can soften a bit.