Cinnamon rolls hail from Sweden, but this expert recipe infuses them with a luxurious Mediterranean flair. Pizza flour delivers a satisfying chew, while raisins steeped in date crema vinegar add an exotic depth of flavor.
Ingredients
- 100 g raisins
- 8 tbsp date crema vinegar
- 400 g farina per pizza
- 2 tbsp cinnamon powder
- 180 ml milk
- 2 eggs, salt
- 7 g dry yeast or 21 g fresh yeast
- 190 g butter at room temperature
- 35 ml bonsecco extra virgin olive oil
- 5 tbsp brown sugar
- 25 g pistachios
- 4 tbsp crema al pistacchio
Preparation Method
- Soak the raisins in date crema vinegar, ideally overnight for maximum infusion.
- Knead a dough using farina per pizza, yeast, 120 ml milk, one egg, 60 ml water, and a pinch of salt. Incorporate 90 g butter and bonsecco extra virgin olive oil. Cover with a damp tea towel and let rise in a warm spot for 90 minutes. Flatten, wrap in plastic, and chill for 1 hour.
- Roll out into a 40 cm x 30 cm rectangle. Mix 100 g softened butter with cinnamon and brown sugar; spread evenly over dough. Drain raisins and press into the surface. Tightly roll up and slice into 16 pieces. Arrange on a parchment-lined baking tray, cover, and proof for 45 minutes.
- Preheat oven to 150°C. Brush rolls with egg yolk mixed with 4 tbsp milk. Bake 20 minutes. Finely chop pistachios. Cool rolls slightly, top with crema al pistacchio, and sprinkle with pistachios.
Recipe and image: Oil & Vinegar
