Give BOSH! a Shout
Your email has been sent
Rosey Cinnamon Swirls
For the buns
- 3 cups plain flour
- 1 packet of fast action yeast
- 1/2 tsp salt
- 5 tbsp dairy free butter
- 1 cup almond milk
- 1 tbsp caster sugar
- 2 tbsp rose water (or a few drops of rose flavouring)
- 3 tbsp dairy free butter
- 5 tbsp brown sugar
- 3 tbsp cinnamon
- 1 tsp ground cardamom
- Icing (1/2 cup icing sugar & 1 tbsp rose water)
- Handful chopped pistachios
- Rose petals
Heat the milk, butter and caster sugar on a low heat until the butter has melted and the sugar dissolved. Stir in the rose flavouring and set aside to cool for 10 minutes.
Meanwhile measure out the flour into a bowl, add the yeast and salt and mix to combine. Check that the milk mixture has cooled to body temperature and then add to the dry ingredients, mixing quickly with a wooden spoon into a dough. If it looks too wet add in a few more tablespoons of flour until it comes together into a loose dough. It will be very soft in texture – not like a bread dough. Turn out on to a floured surface and give a few gentle kneads to bring together.
Place the dough in a bowl, cover with cling film and put in a warm place to rise until it has doubled in size.
When the dough has risen dust your work surface with flour and tip out the dough. Knead it gently together, knocking the air out of it. It will be very soft and a little sticky, add a little more flour as you need to. Roll out the dough into a rough rectangle around 35cm x 50cm.
Spread the butter onto the dough and sprinkle over the cardamom, cinnamon, brown sugar, dates and chopped pistachios evenly on top.
6. Roll the dough up gently into a long sausage. Cut the dough into slices and place the buns into a greased tin, leaving a little space between each bun so they have room to rise.
Cover and leave to rise for 25-35 minutes. Preheat oven to 180 °C.
Once the buns are risen place the tin in the oven for 25-30 minutes. They should be lightly golden on top and feel slightly soft in texture underneath when prodded.
While the buns cool, make the glaze by mixing icing sugar with 1-2 tbsp of rose water
Once they are completely cool, cover with the glaze and scatter over the pistachios and rose petals. BOSH!