Terra Rossa Cinnamon Rolls
Part 1: Cocoa Filling
Ingredients
Method- 100g Brown Sugar
- 30g Terra Rossa Cocoa Powder
- 4g Ground Cinnamon
- In a bowl add ingredients and whisk until well combined. Set aside until ready to use.
Part 2: Nib Coating
Ingredients
Method- 40g Nib (grounded)
- 150g Cane sugar (caster sugar works as well)
- 5g Terra Rossa cocoa powder
- In a bowl add all three ingredients, whisk until well combined. Set aside until ready to use.
Part 3: Cocoa Custard
Ingredients
Method- 38g Terra Rossa cocoa powder
- 76g Cocoa Butter
- 55g eggs (1 Large egg)
- 150ml Milk
- ½ vanilla bean
- Melt cocoa butter over a bain-marie. Bring temperature between 40-45ºC.
- Once at proper temperature, blend in the cocoa powder thoroughly. (leaving no lumps). Set aside to cool until ready for use.
- Add the egg to a bowl and whisk. Set aside until ready to use.
- In a saucepan, add the milk and vanilla seeds. Bring to a soft boil.
- Temper milk into the egg. Careful not to go too fast.
- Return mixture back to saucepan and cook until 80-81ºC. Cook on low heat.
- Once at proper temperature, immediately remove from heat and pour over the cocoa mixture.
- Blend with a hand-blender until smooth and glossy.
- Carefully set a sheet of plastic film wrap over the top of the custard. (to prevent from forming a skin)
- Set in refrigerator until completely cool.
Part 4: Cinnamon Bun Dough
Ingredients
Method- 3g Active dry yeast
- 45g sugar (caster)
- 112ml Warm water
- 55g Egg (1 Large egg)
- 112ml Single Cream
- 388g Flour
- 1g salt
- 45g Butter ( melted)
- 1g ground ginger
- 2g ground cinnamon
- 1g ground nutmeg
- Plus 10g Butter (melted) for brushing
- Prepare a sheet tray with parchment paper. Lightly grease the tray with bit of oil. Set aside until ready to use.
- In a mixing bowl, add yeast, sugar and water. Whisk together until combined and let sit for about 10 minutes. (mixture should become foamy)
- While the yeast is activating, add cream and egg to a bowl and whisk until well combined.
- In another bowl, sift together all dry ingredients. Set aside until ready to use.
- Once yeast mixture is foamy, add dry ingredients to the mixing bowl. Mix with Dough hook attachment on medium speed. Mix until dough forms.
- Gradually add the cream and egg mixture along with the butter to the mixing bowl.
- Mix dough until it starts pulling away from the sides of the bowl.
- Place dough onto prepared sheet tray, form dough into a rectangle shape. Very lightly grease top of dough and cover with plastic film wrap. Let sit in refrigerator overnight or let rise double in size for same day use.
Part 5: Assembly
Method- Once dough has risen double in size. Roll out to about 2cm thick. (Note: if dough was set to rise overnight, take out of refrigerator and let come to temperature for about 5- 10 minutes) It is easier to work with a cold dough, to prevent from early proofing.
- With an off-set spatula, spread the cocoa custard evenly over the dough. (Leave about 1cm space free of custard from the border)
- Generously coat the custard with the cocoa filling.
- Roll dough into a log. Set in freezer for about 15-20 minutes for a cleaner cut of portions.
- At the same time, pre-heat oven to 175ºC. Prepare muffin molds by slightly greasing them with oil.
- Once dough has cooled and set hard. Cut portions (5 cm thick), place in prepared molds and let rise for 30-40 minutes. (Note: only cut desired number of portions to be baked, the rest can be kept wrapped and frozen until ready to bake)
- Once dough has risen to almost 1.5 of its size in the molds. Bake for about 25 minutes or until golden brown.
- Once baked to a nice golden brown color, Remove from oven and let cool in molds for about 10 minutes.
- At the same time, melt some butter. Prepare a sheet tray with Nib coating.
- Brush (with a pastry brush) buns with butter then proceed to roll the buns in the nib coating. Make sure to have a generous coating.
- To be served immediately.
