Cinnamon rolls but taken to the next level! Enriched rolls spiced with lots of cardamom and vanilla with crushed up pink pralines and a orange honey glaze. Beautiful to look at and even better to eat. Great with coffee.
I’ve been experimenting with enriched doughs for a while, with hot cross buns and a few variations of cinnamon buns, so when Sainsbury’s approached me to come up with a recipe that uses cage-free eggs and bread flour, I thought I’d further experiment which some enriched dough.
The dough for these rolls is a super-easy minimal knead recipe where most of the work is done with time and very little elbow grease. The warm milk added to the flour, yeast and sugar yields a wonderfully soft dough that proves beautifully. The cardamom works really well with the pillowy dough, giving it a hint of something extra special.
What are pink pralines you ask? French in origin, they are almonds with a fuchsia pink caramelised sugar coating – your teeth will have a hard time eating one on it’s own but they are wonderful crushed up and and used in baking. I got mine in Paris from the legendary cook supply shop G. Detou. Buy them online in the UK here.
- 500g strong white bread flour
- 2 x 7g sachet fast action yeast
- 50g sugar
- 50g butter, softened
- 6 cardamom pods - seeds removed and crushed
- pinch of salt
- 250ml lukewarm milk
- 2 large eggs, beaten
- 70g pink pralines, bashed up in a pestle and mortar
- 3 tablespoons runny honey
- zest of an orange (optional)
- 3 tablespoons of honey
- boiling water
- zest of half an orange
- pink pralines, crushed in a pestle and mortar
- Heat the milk for a couple of minutes, so it is just warm. Set aside to cool slightly.
- Mix flour, sugar, cardamom, yeast together in a large bowl, making sure to keep the yeast and salt at separate sides of the bowl.
- Mix together the yeast with the flour on one side, and the salt on the other.
- Rub in the butter.
- Make a well in the centre of the dry ingredients and add in your beaten eggs, mix with a little flour and then add in your warm milk
- Knead for a few minutes til you have a rough dough.
- Leave to prove for 45 minutes, covered in cling film, in a warm place.
- After you've rubbed in the butter, add in the milk and eggs and mix with the dough hook for about 5 minutes, stopping to scrape down the sides if necessary. You may need a tablespoon of flour to help bring it together. Leave to prove in the bowl, covered with cling film.
- Once your dough is proved it's time to roll it out!
- Put it out on a generously floured large chopping board or very clean work surface, you'll need loads of room.
- Roll out to 5mm thick
- Sprinkle with the filling which is as follows:
- Sprinkle the crushed pralines on top of the rolled out dough, and then drizzle with runny honey (squirty honey is useful here) and grate over the orange peel.
- Roll along the longest side in to a sausage shape.
- Cut in to 16 individual rolls about 2 inches wide.
- Arrange in a greased and lined 25cm square cake tin.
- Cover again with cling film and leave to prove for an hour, or overnight in the fridge.
- Preheat your oven to 220c electric / gas mark 5. Bake the buns for 25 - 30 minutes until they are golden brown on top. Leave to cool for about 30 minutes, remove from the tin and then glaze...
- In a bowl mix the honey with a tablespoon of boiling water, too loosen it.
- Drizzle this over the buns and then grate over your orange and sprinkle over the crushed pink praline.
Thank you to Sainsbury’s for sending me the flour for suggesting this feature.
Find out more about cage free eggs here.