Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
For the dough: Melt
Palm Shortening (45 g)
in a pot over medium-low heat. Once melted, whisk in
Granulated Sugar (50 g)
,
Buttermilk (240 mL)
.
Step 2
Let liquid cool until warm, whisk in the
Vanilla Extract (5 mL)
and sprinkle
Active Dry Yeast (3 g)
over the liquid and let sit 3 minutes.
Step 3
Sift
All-Purpose Flour (250 g)
into liquid and stir until just combined. Cover with a towel and let sit at room temperature for 1 hour.
Step 4
Whisk together remaining half cup of flour with the
Baking Powder (2 g)
,
Baking Soda (1 g)
, and
Salt (6 g)
. Add this to the dough and mix thoroughly to combine.
Step 5
Cover dough with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
Step 6
For the filling: Combine
Unsalted Butter (110 g)
,
Maple Syrup (30 mL)
,
Muscovado Sugar (125 g)
,
Ground Cinnamon (8 g)
,
Ground Ginger (2 g)
,
Ground Cloves (as needed)
,
Ground Cardamom (as needed)
, and
Salt (1 pinch)
in a small bowl and stir until smooth.
Step 7
Once chilled, remove dough from refrigerator and lightly knead on a floured surface until smooth.
Step 8
Flour a piece of parchment paper and roll dough into a rectangle approximately 10x14 inches and 1/2-inch thick.
Step 9
Spread filling evenly over the dough, leaving about 1/2-inch edge exposed around the perimeter of the dough.
Step 10
Roll the dough into a spiral, starting at the edge furthest from you, taking care to keep the roll tight. You can use the parchment paper to help you along the way if necessary. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
Step 11
Line a 12-inch cast iron skilled with parchment paper and preheat the oven to 375 degrees F (190 degrees C).
Step 12
Use a 12-inch piece of unflavored dental floss to cut the rolls into 8 portions; place the dental floss under the rolled dough, bring the floss up around the dough and cross it over the top, cutting through the dough and filling, set each portion into the parchment-lined pan as you go.
Step 13
Let the rolls rise at room temperature while the oven preheats, about 20 minutes.
Step 14
Bake the rolls for 15-18 minutes, until the dough is just barely beginning to brown.
Step 15
While the rolls are baking, make the glaze. In a medium saucepan, combine
Muscovado Sugar (60 g)
,
Buttermilk (30 mL)
,
Unsalted Butter (55 g)
,
Maple Syrup (30 mL)
,
Dona Chai Concentrate (30 mL)
,
Baking Soda (2 g)
, and
Fine Salt (1 pinch)
.
Step 16
Cook over medium heat, stirring continuously until mixture has boiled for about 5 minutes. Remove from heat and reserve until rolls are done baking.
Step 17
Once rolls are done baking spoon the glaze over the rolls, making sure to coat every nook and cranny! Serve warm.
