March 25, 2024

Easter Breakfast Rolls

Name: Easter Breakfast Rolls
Prep time: 15 min
Cook time: 25 min
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; 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; 250 g mascarpone; 500 g icing sugar; 50 g butter; 3 tbsp honey; 2 tsp vanilla; Sel de fleur salt (sprinkle)

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Easter Breakfast Rolls

The most beautiful hybrid of a hot cross bun and a cinnamon roll

Print Pin Rate

Baking

Easter Breakfast Rolls Aisling Larkin

Prep Time: 15

Cook Time: 25

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

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.