AGBALUMO & CARDAMOM ROLLS with MIEL y MELAO MASCARPONE ICING

AGBALUMO & CARDAMOM ROLLS with MIEL y MELAO MASCARPONE ICING

West African and Cuban ingredient fusion in a delectable dessert. I just wanted to use the goodies I ordered from Nigeria and brought back from my trip to Cuba all at once y’all!

Yield: 9-12 rolls based on how you cut them.

PREP IT!

Sponge:

• ½ cup Water (120F-130F for instant yeast or 110F-115F for active dry yeast)

• 2 tablespoons Miel (I used honey from Ms. Omayra’s farm in Soroa, Cuba)

• 1 package Yeast, instant or active dry yeast

• ½ cup Flour, all purpose, unbleached

Dough:

• 1 each Egg, Whole

• 2 each Egg Yolks

• 1 teaspoon Vanilla Extract

• 1½ teaspoon Melao (I used cane syrup made from sugarcane from Ms. Omayra’s farm in Soroa, Cuba)

• ¾ teaspoons Salt

• 1/3 cup Sugar, granulated

• 2 tablespoons Butter, melted

• 2½ cups Flour, all purpose, unbleached

• ¼ - ½ cup Flour, all purpose, unbleached (for remainder of kneading)

For Agbalumo & Cardamom Curd:

• ½ tablespoon Cornstarch

• 1/8 teaspoon Cardamom, ground

• 1/8 teaspoon Ginger, ground

• 10 tablespoons Sugar, granulated

• 2 teaspoons Lemon juice

• 1½ cup Agbalumo pureed

Miel y Melao Mascarpone Icing:

• 8 ounces Mascarpone

• 2 tablespoons Heavy cream

• ¼ teaspoon Salt

• 4 teaspoons Miel (I used honey from Ms. Omayra’s farm in Soroa, Cuba)

• 2 teaspoons Melao (I used cane syrup made from sugarcane from Ms. Omayra’s farm in Soroa, Cuba)

• ¼ teaspoon Vanilla Extract

Assembly:

• 4 tablespoons Butter, salted, softened

• ½ cup Heavy cream

• 1 tablespoon Canela (I used cinnamon from Ms. Eloisa’s farm in Soroa, Cuba)

MAKE IT!

Sponge:

1. Preheat oven to 350F.

2. In a large mixing bowl, stir together the water, miel, and yeast.

3. Let stand for 5 minutes. Mixture will become frothy.

4. Stir in 1 cup flour and cover with a towel.

5. Let stand, in a warm place, for 30 minutes. Sponge will expand.

Dough:

1. In a separate large bowl, stir together the eggs, yolks, vanilla, melao, salt, sugar, and butter until very well mixed.

2. Add sponge to liquid ingredients and then add 2½ cups flour. Stir together until dough forms. You should have a sticky dough.

3. Empty dough out onto a well-floured surface and knead, adding flour as you need it, for 5 minutes. (Should only need an additional ¼ - ½ cup of flour for the remainder of the kneading.

4. Roll dough out into a huge rectangle.

Agbalumo & Cardamom Curd:

1. Combine cornstarch, cardamom, ginger, salt, and sugar to a pot and stir. Whisk in pureed agbalumo. Bring all ingredients to a simmer and cook until thickened and starch flavor has dissipated. Stir constantly.

2. Refrigerate to cool and use as desired.

Assemble:

1. Spread an even layer of softened butter (2 tablespoons) and then the agbalumo & cardamom curd all over the rectangle.

2. Use a pizza cutter to cut the rectangle into even slices.

3. Loosely, roll each slice into a spiral. Should yield 9 - 12 spirals.

4. Place spirals into a buttered (2 tablespoons) 8x8, or 9x9, or round pan.

5. Cover pan with plastic wrap. Let dough rise for 30 minutes to an hour in a warm place, until spirals increase in size and fill the pan.

6. Pour heavy cream into the pan around the rolls.

7. Bake for 45 minutes until golden brown and dough is cooked thoroughly. Be sure to check the middle cinnamon roll for doneness.

Miel y Melao Mascarpone Icing:

1. Mix all ingredients together until smooth. Spread over rolls. Sprinkle with canela (cinnamon) and enjoy!

Tips: Let dough rise over the warm spot on top of a stove of a preheating oven, in a closed microwave, in an oven with the light on, or in a warm room.

Feel free to swap out any honey and molasses you have access to for this recipe.

Reheat leftovers: in microwave for 15 seconds.