Easter is upon us, and there is nothing better than hot cross buns, or maybe I spoke too soon... How about Hot Cross Bun Cinnamon Rolls?
Ingredients:
Tangzhong:
2 Tbsp of bread flour/ high-grade flour
1/3 cup of plant milk
Dough:
3 cups of bread flour/ high-grade flour
¼ cup of brown sugar
2 tsp of yeast
½ tsp of salt
1 tsp cinnamon
½ cup of butter, melted and room temperature
1 cup of plant milk, room temperature
Filling:
4 Tbsp of butter
½ cup of brown sugar
½ cup of sultanas
½ cup of currants
½ Tbsp cinnamon
½ tsp cardamom
Big pinch of salt
Icing:
½ cup icing sugar
½ Tbsp plant milk
1 tsp maple syrup
Instructions:
Prepare Tangzhong (this helps reach the softest and fluffiest texture): in a shallow saucepan, whisk bread flour and plant milk. Once combined, place on the stovetop and heat until the mixture thickens. Whisk as it heats up, this process takes about 4-5 minutes. Transfer to a small bowl and set aside to let it cool.
In a large mixing bowl, place the following ingredients: bread flour, brown sugar, yeast, cinnamon, and salt. Whisk until well combined. Pour in the melted butter, tangzhong mixture, and plant milk. Using a spatula combine wet ingredients with dry. Cover the bowl with a tea towel and leave it in a warm place for 5 minutes to let the yeast activate.
Transfer the dough to a lightly floured surface and knead for approx. 5 minutes, until smooth and elastic. Place the dough back in the bowl and cover it with a tea towel. Set in a warm place for 90 minutes to proof.
In the meantime, in a medium bowl, place sultanas and currants and pour boiling water. Set aside to let them soak.
Prepare the filling, in a medium bowl combine butter, brown sugar, cinnamon, cardamom, and salt.
Place the dough onto a lightly greased surface and using a rolling pin, roll it out to a rectangular shape approx. 30 x 20 cm and 1-1.5cm thick.
Drain the dried fruits and place them in a bowl lined with a paper towel to drain the excess water.
Spread the buttery filling over the dough. Sprinkle dried fruit on top. Roll the dough into tight rolls. Slice the roll into 8 even rolls.
Grease or lay baking paper over the @kitco.kitchencollection Oval Casserole. Place the rolls in. Set in a warm place for 10 minutes, and in the meantime, preheat the oven to 180 °C.
Bake the rolls for 25-30 minutes, until golden brown.
Remove them from the oven and let them cool.
Prepare the icing by mixing icing sugar, maple syrup, and plant milk, and using a piping bag, place the icing on top of the rolls.
Serve and enjoy!
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