Ingredients
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
1 teaspoon ground ginger (Shhh... Don't tell anyone)
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cupsMaking The Dough:
The wet stuff:
I used leftover whey (4 oz) from the ricotta I made earlier today and heavy cream (2 oz) instead of buttermilk, 4 yolks, 1 whole egg and 6 Tbsp of melted butter
Dry Stuff:
Yeast and salt
20 oz flour (by weight) &Â 2 oz sugar
Eggs, butter, sugar and dairy before and after whisking
Added the dry goods:
About half the flour, the salt and the yeast. Whipped into a batter
Mixed in the balance of the flour and ready to rise
The Filling:
Filling:
mixed the light brown-sugar with the cinnamon, salt and ginger using a fork.
Rolling out the dough:
To roughly 18″ x 24″, adding and spreading some melted butter and then the filling.
Next rolling, slicing, covering, chilling
Baking:
Put the rolls into the oven for 30 minutes to proof. Place them on the top rack and place a pan filled with boiling water on the rack below. This makes a bit of a sauna for the yeast to wake up and enjoy. We should treat them nicely like this since were about to murder them.
Placed in the middle of a 350F oven for 30 minutes:
The Icing:
A simple matter of whisking together 2.5 oz of softened cream-cheese, 5.5 oz of sifted powdered sugar and 3 tablespoons of milk until it looks like icing.
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