Wednesday 22 April 2020
Cinnamon Rolls with a Secret Ingredient (It's Potato)
1 cup mashed potato (2 medium-large potatoes)
1 cup reserved potato water (if you remember not to chuck it down the sink)
1 1/2 cups warm water
4 1/2 tsp yeast (2 packets)
3/4 cup butter or margarine (unusually, margarine works well, if not better, than butter)
3/4 cup caster sugar
2 tsp salt
4 cups bread flour
4 1/2 cups plain flour (or more if required)
Filling (scale up if you like a cinnamon filling heavy roll):
1/2 cup super soft butter (or more if required)
1 cup light brown sugar
1 Tbsp cinnamon
1 tsp 5 spice powder
Icing (again, scale up if you like an icing heavy roll):
4 oz/120g cream cheese (called soft cheese when you go off-brand)
4 Tbsp/60g butter
1 cup/120g icing sugar
1 tsp vanilla
1) Combine potato water, water, butter, and yeast and let sit for 5 minutes.
2) Add rest of dough ingredients in order they are listed above, turning out dough when it is too stiff to mix by hand. Knead for 10 minutes. Dough can be quite sticky, so use a dough scraper if you have one. Don't worry about any little lumps of potato that remain.
3) Put dough in a huge bowl greased with oil, turning it over once in the bowl. Cover with clingfilm and leave in your fridge overnight.
4) When you stumble out of bed the next day and open the fridge, scream in horror at the beast that has erupted out of the bowl because you didn't follow your own advice and use a big enough container. Tell yourself it's fine, you can do this.
5) Punch the dough down, and roll it into a 24 X 18 inc rectangle. Or split into two, and roll each half into a 12X18 inch rectangle.
6) Use a pastry brush to cover the surface with wonderful, glorious butter. No pastry brush? Use your hands. I won't tell anyone.
7) Mix the brown sugar and spices together and sprinkle evenly over the butter. Press it into the butter so that it doesn't escape when you roll up the dough.
8) Take the long edge and roll the dough in on itself until you have a big, long, cinnamon sausage.
9) Using your sharpest knife (or dental floss) slice the dough into 12 even rolls. Place into a greased pan that will fit them all - a large roasting tray, or a 9X13 pan should work. Cover and let rise until doubled in size.
10) Preheat oven to 180C/350F. Bake for around 30 minutes, until golden brown all along the tops and no longer jiggling in the middle.
11) Combine icing ingredients together (ideally with a food processor or hand blender) and smear over the top.
Tried doing these today as a way to have them ready first thing in the morning, rather than the middle of the day. I enjoyed a recipe recently where five spice powder was included in the mix, so I wanted that in these for a bit of a kick, but I wanted the dough from this potato dough recipe as it gives the rolls a fantastically soft, fluffy texture. Unfortunately, the dough erupted like Mount Vesuvius in the fridge, and I had to do a bit of damage control. I could have done with a bit more filling, and although I panicked and had trouble shaping them (I don't think I measured the flour accurately) the rolls themselves were fantastically pillow-like. I also think I need to scale up the icing just a little. I didn't actually measure it this morning, just threw stuff in the magimix, but I know the above ratio worked for a smaller recipe of 9 rather than 12 rolls. The other thing you can do is prepare everything up before the second rise, and let them do that rise in the fridge overnight, but I am not so sure about how these ones would do...