Easter Breakfast Rolls
Easter Breakfast Rolls

Easter Breakfast Rolls

The most beautiful hybrid of a hot cross bun and a cinnamon roll
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Baking
Easter Breakfast Rolls Aisling Larkin
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • 275 g strong flour
  • 4 tbsp oil vegetable/sunflower
  • 3 tbsp sugar
  • 1 g salt
  • 12 g yeast
  • 2 large eggs + 1 egg glazing
  • 125 ml whole milk
  • 1 tsp chia spice - 2 tsp chai spice 2 tsp cinnamon + 1 tsp ground ginger + ½ tsp cardamom + ½ tsp nutmeg
  • 1 bay leaf

Filling

  • 75 g butter
  • 1 tsp cinnamon
  • 1 tbsp chai spice
  • 150 g light brown sugar
  • 100 g raisins / sultanas or both
  • Zest & juice of 1 orange & 1 lemon

Topping

  • 250 g mascarpone
  • 500 g icing sugar
  • 50 g butter
  • 3 tbsp honey
  • 2 tsp vanilla

Garnish

  • Sel de fleur salt sprinkle

Instructions

  • Weigh the flour, sugar and salt into a bowl Set aside. Crack the egg.
  • Measure the oil into a jug. Grease a large bowl.
  • Measure out the milk. Sprinkle in the chai spice. Pop in the bay leaf. Heat in a saucepan over medium heat until hot. Allow to sit for about 3 minutes to infuse a little. Strain out and use while warm (it should be hand-washing warm).
  • Fit the free-standing mixer with the dough hook. Pour the oil and warm milk into the mixer bowl of the stand mixer. Turn on a low speed. Sprinkle in the yeast. Combine. Sprinkle in the strong flour, sugar, salt and one of the eggs. Turn the speed to medium-high and knead for 5-6 minutes until super spongy and smooth.
  • Cover the bowl with oiled cling film and leave to prove overnight in the fridge.
  • Make the filling by mashing together the butter, sugar, vanilla and spice. Set aside until tomorrow.
  • Make the fruit filling by warming the juice of a lemon and orange with the zest and the raisins. Warm, set aside and allow to plump up and infuse.
  • Icing:
  • Change the dough hook for the paddle attachment. Beat the mascarpone with the honey and vanilla. Sift in the icing sugar until it forms a smooth icing. Cover and set aside.
  • Next day, take the dough out of the fridge. Roll out to be about 30cm x 36cm (longer than wider ). Using the back of a spoon or a spatula, spread out the butter mixture. Sprinkle over the fruit.
  • Roll up tightly, from the shorter end. Cut into 8 rolls. Place these in the oven-proof dish, cover again with a tea towel and allow to proof and double and increase in size for an hour.
  • Preheat the oven to 180℃. Brush the rolls with an egg yolk wash.
  • Bake for 25 minutes. Remove from the oven, let them cool a little and spread the honey mascarpone icing over the top. Garnish with a little sprinkle of chia spice.

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