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Saturday, April 28, 2012

Sweet cinnamon and cardamom rolls

I don't know why I suddenly felt like making these... Oh yes I do, I saw this recipe.  I thought I might try veganising it, but then I discovered we are low on fake butter, so decided to try a different recipe instead. I used this one, which uses oil.

Somewhere in the back of my mind, I think I am always dreaming about Fitzbillies' (the bakery in Cambridge, UK) Chelsea buns.  These buns are swirled and gloriously cinnamony like the Chelsea buns, but less sticky, less decadent and more everyday than Fitzbillies' buns.  Which is a good thing if you intend eating more than half of one.

This made nine, and neatly filled my square Pyrex dish.

Dough
1-1/2 tsp dry yeast
1/6 cup sugar + 1/2 tsp sugar
1/4 cup lukewarm water
3/8 cup fake milk
1/6 cup veg oil
3/8 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 cups flour

Filling
1/8 cup brown sugar
1/8 cup white sugar
1 tsp ground cinnamon
1 tsp ground cardamom
1 tbsp flour 
~1/8 cup fake butter

Icing (optional)
1/2 cup icing sugar
1 tbsp fake milk
1/2 tsp vanilla essence

Mix the yeast with the 1/2 tsp sugar and 1/8 cup lukewarm water and let sit for ~10 min until it starts to bubble.

Put the rest of the water in a bowl with the remaining dough ingredients, then add the yeast mixture.  Combine and then knead for ~5 minutes.  Let rise in a warm place for 1 hour.  Knock down.  Rest for 10 more minutes.  During the wait period mix together all the filling ingredients except the butter.

Flour a clean surface and then roll the dough out to ~30 cm x 20 cm.  Rub the butter all over the dough with your fingers, making sure to take it right up to the edges.  Sprinkle the sugar mixture evenly on top, again making sure to go right to the edges.  Then roll it up: roll starting from the long side, trying to go as tight as possible.

Oil a ~20 cm square Pyrex oven dish (or similar).  Cut the roll into 9 pieces with a sharp knife - mark and cut into thirds first, then mark and cut each piece into thirds.  Cover with a clean dishcloth and leave in a warm place for 30-45 min.  They will grow to fill the space.

Meanwhile, heat the oven to 375F.  Bake for ~20 min, until pleasantly golden brown on top and not burnt underneath.

If you are using icing, make it while the buns are baking by mixing the ingredients in a small bowl (add vanilla to sugar first, then add the milk slowly to make sure it doesn't end up too runny).  As soon as you remove the buns from the oven, spread the icing on top.


I experimented a little with how thick to cut the roll, and with whether to ice or not (I iced half of them).  I feel like there is a lot of scope for adding / removing ingredients - raisins or flaked almonds might be good, I could try varying the spice combination (that ground cardamom I have is kinda weak, could try using it with a mixture of roughly-ground seeds), adding more or less butter...

They look wonderful, and are really soft and tasty.  The somewhat crappy cardamom means they mainly taste of cinnamon.  They are mostly bready and not too sweet without the icing, which is good.  The icing does add in some goopiness though, which I feel goes quite well.  Does massively up the sweetness though.  Ooooh perhaps using mincemeat in combination with the cinnamon sugar mix would be good, I have lots of mincemeat laying around...  Still warm from the oven they are lovely - will have to see if they're still good when cooled down.  S voted for the iced ones, although I do think are prettier when you can still see the whorl.
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