RECIPE BY NELSON @FRESH_N_GREYSweet Dough
- 8 oz coconut yoghurt, plain or vanilla
- 1/2 cup almond milk
- 1 cup powdered sugar
- 2 packets active dry yeast (5 teaspoons of active dry yeast)
- 1/2 cup granulated sugar
- 2 tablespoons black strap molasses
- 1/2 cup unsalted butter, melted and slightly cooled. Plant based butter works just as well.
- 3 large eggs, room temperature. Plant based eggs work just as well.
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- 1 teaspoon lemon extract
- 4 cups all-purpose flour, plus more for dusting
- 1 cup fava bean protein powder
- 1 cup sourdough starter (I use a recipe by the amazing Alton Brown: Wild Sourdough Starter Recipe | Alton Brown | Food Network)
- 1 1/2 teaspoons kosher salt
- 3 teaspoons mixed spice**
- 1/2 cup warm water
- 2 teaspoons mixed spice
- 1 cup sliced & toasted almonds
- 1/2 cup dried, pitted & chopped dates
- 1/4 cup toasted thick rolled oats
- Zest of 2 oranges
- 2 tablespoons orange juice
- 1/2 cup candied lemon
- 1 cup golden raisins
- 1 cup light brown sugar
- 1 teaspoon kosher salt
- 1/2 olive oil
- 1/2 cup watermelon seed butter
- 1/2 cup room temp butter. Plant based butter works just as well
- 1/2 cup melted butter. Plant based butter works just as well
- 2 tablespoon of water
- 2 tablespoon maple syrup or 2 teaspoon maple extract
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 2 teaspoons ground cardamom
- 1/2 teaspoon kosher salt
(I would suggest doubling the batch to make enough for this recipe…or just make a bunch as it is a great flavor to have around when baking anything that calls for “spice”)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground coriander
- 1 tsp ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- Warm 1/2 cup water and the almond milk in a saucepan over low heat until a thermometer registers 100° F to 110° F. Remove from the heat and add the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy…should take about 5 minutes.
- Whisk the melted butter, egg yolk, yoghurt, vanilla extract, lemon extract and orange extract into the yeast mixture until combined. Whisk in the sourdough starter. In a large bowl, whisk the flour, the remaining sugar, powdered sugar, the salt and mixed spice. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. You can also do this in a stand mixer. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover and let rise at room temperature until the dough is doubled in size, about 1-2 hours. Once risen, punch the dough down, cover and let rise anew. Repeat this process 2-3 times.
- Turn the dough out of the bowl and knead to release excess air; re-form into a ball and return to the bowl. Cover the bowl and refrigerate at least 4 hours or overnight. The dough will slowly rise in the fridge.
- To make the filling, combine all the dry filling ingredients and, using your hands or the paddle attachment with a stand mixer, mix the ingredients well until you get some clumps and crumbs. Once you reach the desired crumble, add the butter, watermelon seed butter, orange juice and olive oil to create a spreadable paste. You may need to add more watermelon seed butter, butter or olive oil as needed here.
- Preheat the oven to 350°F.
- Remove the dough from the fridge and let it come to room temperature. On a floured surface, place dough and knead. Form into two balls. Roll each ball into a 10x24 inch rectangle.
- Spread about half the mixture over a rectangle of dough leaving about 1/4 - 1/2 inch of dough sans spread on the 10 inch side. Starting on the opposite end of the latter mentioned 1/4 - 1/2 inch portion of dough, roll the dough up firmly, yet gently into a log. At the end, moisten the 1/4 - 1/2 inch portion of dough with water or almond milk and seal it against the rest of the log. Repeat this process with the other portion of dough and filling to create 2 logs for rolls!
- Cut each log into 11-12 rolls. Place those rolls into a greased baking dish with 1-2 inch high sides. Do not crowd the rolls as this will negatively impact their rise and your end result. A 12 inch cast iron pan works just as well. Cover the rolls and let them rise for about 1-1.5 hours.
- Place the dish w/ rolls in the oven, middle top rack for about 20-25 minutes. To make the glaze, combine all the ingredients into a sauce pan and heat until the sugar has dissolved and the mixture is fragrant. Set aside.
- Once done, remove from the oven and, using a pastry brush, brush glaze over each roll…doing your best to dab the glaze onto the rolls as well as brushing to ensure good coverage and that glaze gets into every nook!
- Serve warm or at room temperature.
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