Stroopwafel Cream Hazelnut Rolls with Blueberry Glaze

These tender, sweet rolls filled with a caramel wafel cream and finished with a blueberry glaze are super fluffy, light and absolutely delicious. The combination of colour and flavour is a nice change up from standard sweet rolls and they are equally perfect for breakfast or brunch. Plus they make fantastic use of fresh seasonal berries. A stroopwafel is a caramel sandwiched wafer originally from Holand. Feel free to use other cookie butter if you can't find Stroopwafel Cream.

Dough	Blueberry Glaze
180 g Blueberries 20 g Raw sugar 1 Large egg 40 g Butter, melted 1/4 tsp Black salt 320 g White spelt flour 18 g Fresh yeast 150 g Stroopwafel cream (or other cookie butter) 90 g Hazelnuts, toasted and roughly chopped	1 tbsp Blueberry juice 1 tbsp Lemon juice 150 g Icing sugar

Blend blueberries and raw sugar into juice. Place the juice in the bowl of your stand mixer fitted with a dough hook. Add in egg, melted butter, salt and spelt flour. Crumble the fresh yeast over.
Stir at slow speed until the dough roughly comes together. Increase the speed and knead the dough until smooth and elastic. Place in a greased bowl. Cover with a plastic film and set aside for 1 hour to rise.
Grease and line the base of a 26cm springform pan with baking paper. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Use a rolling pin to roll out to a 30cm x 40cm rectangle.
Spread the stroopwafel cream over and sprinkle with chopped roasted hazelnuts. Starting from 1 long edge, roll up to enclose filling. Cut the roll into 8 portions. Arrange the rolls, cut-side up, in the pan. Cover. Set aside for 45 minutes to rise.
Preheat the oven to 180C/350F. Bake for 25-30 minutes or until golden and cooked through. Remove from the oven and leave to cool.
In the meantime, mix all the ingredients for the icing together and beat until smooth. Drizzle over the top of rolls while still warm and serve immediately.