Dough:
1 1/2 tablespoons Active dry yeast
1 1/2 tablespoons Maple syrup
1/2 cup Warm water
3/4 cup Warm milk of choice
1/2 cup Melted butter
1/4 cup Maple syrup
1 Egg
2 3/4 cups All purpose flour (more for kneading)
1 cup Whole wheat flour
1/4 cup Chickpea flour * (see note)
3/4 teaspoon Salt
Filling:
1/2 cup Crushed pineapple with juice
1 Finely grated carrot (about 1 cup)
1/2 cup Nut flour
3 tablespoons Pineapple juice
1/2 teaspoon Freshly grated ginger (or 1 teaspoon dry)
1 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/8 teaspoon Cloves
A pinch of salt and a few grind of black pepper.
Drizzling milk:
3/4 cup Whole milk
1/2 cup Maple syrup or brown sugar
1 coin Ginger
A small stick Cinnamon
Glaze:
1/2 cup Walnut or pecan
About 1/4 cup Drizzling milk
About 3/4 cup or more Powdered sugar
Directions
I warm 1/2 cup of room temperature water in the microwave for 25 seconds to achieve the perfect temperature for the yeast to bloom. Add it to a big bowl with 1 1/2 tablespoons of maple syrup and 1 1/2 tablespoons of yeast. Stir a little making sure all the yeast is wet and let it do its thing for 10 minutes.
Meanwhile warm up 3/4 cup of milk in the microwave for 33 seconds then put a stick of butter in it and warm up 33 more seconds to melt (you might have to warm a little more). Put a floured cookie sheet pan with a rolling pin and a pair of latex gloves in the fridge, it makes the rolling process easier.
Add 1 cup of flour and 3/4 teaspoon of salt to the yeast mixture and stir to combine with a spatula. Add 1 beaten egg and stir the best you can.
Add 1/4 cup of chickpea flour and combine.
Add half of the warm milk mixture and stir. Add 3/4 cup of flour and mix. Add the remaining warm milk and stir. Add 1 cup of flour, mix and add 3/4 cup of maple syrup, mix.
Add the last cup of flour and mix. Dust your counter and hands with about 1/4 cup of flour, knead and add flour for about 5 minutes or until no longer sticky. Oil your bowl and transfer back the dough. Cover with a towel wet with hot tap water. Put in the oven with no heat but the light on. Let rise for 45 minutes.
Filling
Meanwhile combine 1/2 cup of canned crushed pineapple with juice with 1 carrot finely grated (about 1 cup), 1/2 cup of almond meal, 1 tablespoon of maple syrup, 1 teaspoon of freshly grated ginger, 1 teaspoon of cinnamon, 1 teaspoon of turmeric, 1/8 teaspoon of cloves, a pinch of salt and a few grind of black pepper. Chill in the fridge.
After 45 minutes, chill the dough in the fridge for 15 minutes. Then dump it on the cold floured cookie sheet pan and roll it to cover the entire sheet, you might have to use your gloved hands at the end. Spread the carrot mixture, leaving 1/2 inch at the edges and press with your gloved hands. Roll a long log tightly, pinch the seal shut, cut in 2 with a sharp knife, then each half in 3, then each sixth in 3 again; to make 18 rolls. I bake them in muffin thins because I like the crispy edge but you can use 2 big pans. Butter or oil your pans. Put a few pieces of walnut in the bottom of your pans. Transfer your rolls carefully to your pans. Put in the oven with the heat off and the light on for an hour for the second rise.
Drizzling milk
Meanwhile warm up 3/4 cup of milk with 3/4 cup of maple syrup, a coin of ginger and half a stick of cinnamon. Stir to combine.
After an hour take the rolls out of the oven and preheat to 350°F. (175°C.). Drizzle about 1 tablespoon of the milk on each roll. Cook for 15 to 20 minutes, until it's cooked.
Glaze Directions
Toast half a cup of walnuts for 2-3 minutes in the sauce pan at medium heat. Shutt off the heat and add the left over drizzling milk then about 3/4 cup of powdered sugar. Adjust the ingredients to achieve a pouring consistency. Drizzle over the rolls.
* note: you can use a combination of different flours for a total of 4 cups , but make sure you have more than half of white flour for a fluffy texture. The chickpea flour add fiber and proteins for a quality breakfast.
Please let me know if you try them. I write my recipes having in mind that you are reading from an electronic device while cooking, so I repeat the measurements in the directions so you don't have to scroll up and down constantly. I'd like to know how it works for you.
They are best freshly out of the oven but the following days if you pour a splash of water on top of one and warm it 22 seconds in the microwave it is like new.
Happy baking and bon appétit!
Update January 2024 :
Today it was my breakfast, my lunch then my snack... So good! Scott thinks so too 😀
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