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WINTER RECIPES
Breakfast: Laura's Holiday Cinnamon Rolls
A Note from Laura
Baking morning rolls is sort of a tradition around the holidays for me and my family, we do it every year! I love to pair it with hot tea since I’m not a big coffee drinker. My favorites are fruity green and herbal teas from FarmHouse Teas—a family-run organic farm geared toward health and wellness.
Ingredients
1/2 firmly packed cup brown sugar 1 cup grated Granny Smith apple 80 grams goat’s cheese 1 and 1/2 teaspoon ground cinnamon ¹ / ₃ cup pine nuts , toasted ¹ / ₃ cup honey 1 vanilla bean , split, seeds scraped
7 grams sachet dried instant yeast 1/2 cup milk , warmed
11/2 tablespoon caster sugar 2 1/2 cups plain flour , sifted 225 gram unsalted butter , cut into pieces Finely grated zest of 1 lemon , plus 1 tsp lemon juice 1 teaspoon mixed spice 1 egg , lightly beaten
Recipe
Combine the yeast, milk, 1 teaspoon caster sugar and 1 tablespoon flour in a bowl. Set aside for 10 minutes or until frothy.
Rub 125 grams butter into remaining flour until crumbs form. Stir in zest, mixed spice, remaining sugar and a pinch of salt. Make a well in the centre, add egg and yeast mixture. Stir to combine. Turn out onto a floured surface and knead until smooth and elastic. Place in an oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size. Preheat the oven to 410 degrees F . Grease a 20cm x 30cm baking dish. Combine brown sugar and remaining 100g butter in a bowl. Knock back dough. Roll out on a floured surface until 40cm x 20cm. Brush with butter, leaving a 1 centimeter gap on long edges. Sprinkle with apple, cheese, cinnamon and pine nuts. Roll up from long edge and cut into 8 pieces. Place buns close together on tray, seams facing in, and flatten slightly.
Cover and set aside for 30 minutes or until slightly risen. Bake for 20 minutes or until golden.
Meanwhile, to make glaze, place honey, lemon juice and vanilla pod and seeds in a pan over medium heat. Bring to a simmer.
Remove from heat and cool slightly. Brush glaze over hot buns to serve.
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