Recipes, re-invented from cooking shows
Chai Mini Rolls
Prep. Time:
Baking Time:
Total Time:
3 hours
20 minutes
3 hours 20 minutes (including rising time)
Serves:
12 mini rolls
Ingredients
FOR THE CHAI SPICE BLEND:
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
FOR THE ENRICHED DOUGH:
3 cups all-purpose flour
1/4 cup granulated sugar
14 g SAF red instant yeast
1 teaspoon salt
1/2 cup warm milk (110°F)
3 large eggs
6 tablespoons unsalted butter, room temperature
1 tablespoon chai spice blend
FOR THE ENHANCED SWIRL FILLING:
1/2 cup jaggery, grated (or brown sugar as substitute)
3 tablespoons melted butter
1/2 cup unsweetened shredded coconut
2 tablespoons chai spice blend
1 tablespoon all-purpose flour (for better swirl definition)
FOR THE COCONUT GLAZE:
1 cup powdered sugar
3 tablespoons coconut milk
1 teaspoon vanilla extract
1 tablespoon jaggery, melted (reduced from original for balanced sweetness)
Instructions
PREPARE THE CHAI SPICE BLEND:
1. Combine cardamom, cinnamon, ginger, cloves, black pepper, and nutmeg in a small bowl.
2. Whisk thoroughly to ensure even distribution.
3. Ensure cardamom is prominent in the blend for Paul's praised marvelous cardamom-coconut combination.
MAKE THE ENRICHED DOUGH:
4. In a stand mixer bowl, combine flour, sugar, yeast, salt, and 1 tablespoon chai spice blend.
5. Add warm milk (110°F) and eggs, mix with dough hook until just combined.
6. Gradually add room temperature butter while mixing, continuing to knead for 8-10 minutes until smooth and elastic.
7. The dough should be slightly sticky but pull away from the sides of the bowl.
8. Place in a greased bowl, cover with damp tea towel, and rise in a warm place for 1.5-2 hours until doubled in size.
PREPARE THE ENHANCED SWIRL FILLING:
9. Mix grated jaggery with melted butter until it forms a paste-like consistency.
10. Stir in shredded coconut, chai spice blend, and flour.
11. The flour helps create more distinct swirl patterns when rolled, addressing Paul's critique about lack of swirl definition.
SHAPE THE MINI ROLLS:
12. Punch down risen dough and turn onto a lightly floured surface.
13. Roll into a 12x16-inch rectangle, keeping edges as straight as possible.
14. Spread the filling evenly over the dough, leaving a 1-inch border on the long sides.
15. Starting from one long side, roll tightly into a log, pinching the seam to seal.
16. Using a sharp knife or dental floss, cut into 12 equal pieces (about 1.3 inches each).
SECOND RISE AND BAKE:
17. Place cut rolls in a greased 12-cup muffin tin for uniform, neat appearance.
18. Cover and let rise for 45 minutes until puffy and nearly doubled.
19. Meanwhile, preheat oven to 375°F (190°C).
20. Bake for 18-20 minutes until golden brown and internal temperature reaches 190°F.
21. Cool in pan for 10 minutes before removing to wire rack.
MAKE THE BALANCED COCONUT GLAZE:
22. Whisk together powdered sugar, coconut milk, vanilla, and melted jaggery until smooth.
23. Adjust consistency with additional coconut milk if needed - glaze should be pourable but not too thin.
24. The reduced jaggery addresses Prue's feedback about excessive sweetness.
ASSEMBLY:
25. Drizzle glaze over warm rolls, allowing it to soak in slightly for better flavor integration.
26. The cardamom and coconut combination should be the prominent flavors.
TO SERVE:
27. Serve warm or at room temperature for best texture and flavor.
28. Best enjoyed the day of baking, but can be stored covered for up to 2 days.
29. Reheat briefly in a low oven to refresh if needed.
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