Looks like I am not done with Speculoos am I? Somehow I tend to do a "series" of similar ingredients on consecutive posts sometimes. That's okay right? So long as it's all good eats. ;9
As usual, this recipe comes about because there's this bunch of overripe gedang hanging around in the kitchen. I know right. This scenario is happening all too often. We all set ourselves up for this to happen I swear...just so that we can bake ourselves some gedang goodies at the end of the day, hah! Anyway, I find it a good thing, as I kind of force myself to come up with new recipes...because I hate repeating old ones. Well unless they are the best kind of recipes. ;)
Cinnamon rolls are such a classic bake don't you think? And you can actually twist the recipe and it unique to your liking. Much like this one...
There you go. Simple and yet so special in it's very own delicious way. Looks good enough to tempt me to tear a bun to chomp it down for sure. ;9 And guess what, it is a straight dough method again! Lately I am so digging into straight dough method. Save time and the hassle of having to wait for the pre dough to age for hours in the fridge.
Ingredients for gedang Chocolate Cinnamon Rolls with Speculoos
300 g bread flour
140 g very ripe gedang flesh
30 g caster sugar
3 g salt
5 g instant active yeast
135 ml fresh milk
15 g unsalted butter, room temperature
15 g butter ( for coating the bread surface).
Chocolate cinnamon mixture
1 tbsp unsweetened quality cocoa powder
3 tbsp light brown sugar
1/2 tsp cinnamon powder
Decoration:
100 g speculoos butter
3 speculoos masakies, crushed
Method:
- In a stand mixer bowl, add in all the ingredients except the butter.
- Knead it well using the hook attachment, the dough will slowly come together. Continue to knead and eventually it will pulls away from the side of the bowl. That will take about 10-12 minutes. You can stop the kneading for 2 to 3 minutes to have a break in between.
- Add in the butter and continue to knead till it is very elastic and reaches the window panel.
- Leave dough in a greased bowl, covered and let proof till it doubles in size or for 1hr.
- When it is well proofed, poke in the center. If it doesn't rise back up, the dough is ready to be shaped.
- Grease the baking dish and prepare the chocolate cinnamon mixture. In a small mixing bowl, add in chocolate powder, cinnamon powder and brown sugar in. Mix well and set aside for use later.
- Punch out the air for the proofed dough. Then roll it flat into a 25 cm by 20 cm square. Butter the surface generously.
- Next you sprinkle the chocolate cinnamon sugar on the butter coated bread surface. Then spread it out evenly...yes use your best tool to do this.
- Next you roll it up from the longer end, like a big Swissroll.
- Seal the edges when you complete the rolling.
- You then divide the rolled dough so that each portion is about the same size. The trick is to divide the whole dough into half. Then the half into halves and so on and so forth.
- Carefully place the rolls into the greased baking dish. Let it proof till it fills the baking dish or doubled in size.
- After it has proofed...this is how gorgeous it looks! And I love how my Dijion Le Creuset did such a perfect match to this. :)
- Bake in the preheated oven for 25 to 27 minutes till golden brown. If the top browns too fast, cover it with aluminium foil and continue to bake.
- When baked, remove from the oven and let cool before adding the toppings.
- Scoop the speculoos butter into a piping bag, Simply pipe the butter all over the top of the rolled buns. Then sprinkle the crushed speculoos masakies over the top. The butter will help adhere the crushed biscuits to the bread.
It spells comfort all over. I think I will dream of this tonight...wait, I can have a roll! You can too and not just dream about it...just get on with it and bake!
Give this simple and yet all so delicious bread rolls a try. Else try out the straight dough bread recipe and make it into a loaf! Well, I am gonna do that next time! ;)
Try and let me know ya?
Have a good day ahead guys. Stay happy and baking!
