Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Warm the
Milk (120 mL)
to 100-110 degrees F (40-45 degrees C) and add in the
Active Dry Yeast (6 g)
with
Granulated Sugar (10 g)
. Set aside for 10 minutes to foam.
Step 3
In a standing mixer, mix together the
Granulated Sugar (100 g)
,
Butter (60 g)
, and yolk of the
Egg (1)
. Add in the yeast mixture and combine.
Step 4
Place in the
All-Purpose Flour (290 g)
,
Salt (3 g)
, and
Baking Soda (as needed)
and knead on medium speed until a ball forms.
Step 5
Place in a greased bowl, cover with plastic wrap, and set aside for 1 hour.
Step 6
Toss the
Granulated Sugar (50 g)
,
Ground Cardamom (as needed)
,
Ground Cinnamon (as needed)
, and
Ground Nutmeg (as needed)
together.
Step 7
On a well-floured surface, roll out the dough into a 10×14 inch rectangle. Spread with
Butter (60 g)
and sprinkle with the sugar mixture until the entire surface is covered.
Step 8
Roll the dough length-wise and pinch down the ends. Cut into 8 pieces and place onto a parchment lined pie plate. Cover with a clean towel and set aside for 20 minutes.
Step 9
Bake the rolls for 23-25 minutes.
Step 10
Let the rolls cool for 10 -15 as you prepare the icing.
Step 11
In a small saucepan over medium heat, combine the
Butter (60 g)
and
Floral Tea Blend (30 mL)
. Once melted, take off the heat and let steep for 3 minutes.
Step 12
Strain out the tea leaves and add in the
Powdered Confectioners Sugar (190 g)
and
Cream (30 mL)
. Whisk together until smooth and creamy.
Step 13
Top the rolls with icing before serving with tea, if desired.
