Posts tagged sweet
Matcha and Rose Petal Rolls with Strawberry Glaze
Matcha and Rose Petal Cinnamon Rolls

Matcha, matcha, matcha. It's been an interesting journey with you. My first experience with the powdery green tea was at Starbucks at age 15. Fresh faced and new to the Starbucks culture, I was obsessed with those green tea frappuccino things and had one at least once or twice a week on the way home from school. Since then, my experience hasn't been so great. A couple months ago at work, I made myself a matcha latte and was so upset by it, that I had to dump it - something I rarely ever do. As the green milk puddled in the grass next to the coffee cart, I cursed all the Insta pics I've been seeing all these years and convinced myself that all the matcha die hards were delusional. 

Soon after that incident, Sun Potion contacted me out of the blue and asked if they could send me some of their White Dragon Matcha and of course I said yes. Even after my traumatic experience with that latte a few weeks prior, I figured I could try baking with the stuff. First, I made cupcakes, which were pretty awesome (I mean, it's a cupcake with frosting and sprinkles, of course it was). Then, the idea of making cinnamon buns came to and now, I'm sold. Connor and I even did a side by side comparison with Sun Potion's matcha and another brand, and Sun Potion's was far superior. Not saying that I'll be drinking the stuff with breakfast every morning, but I'll certainly be adding it to my cooking from now on!

Thank you to Sun Potion for the matcha!! 

When using rose petals in this recipe, make sure you have ones that haven't been sprayed. Most store bought roses are not meant for consumption, as quaint as they may be. 

Matcha and Rose Petal Cinnamon Rolls
Matcha and Rose Petal Cinnamon Buns with Strawberry Glaze

INGREDIENTS 

DOUGH

1 cup milk, warmed
2 1/4 tsp yeast
1/2 cup granulated sugar
2 tsp matcha powder
1/2 cup melted butter
2 tsp salt
2 large eggs, room temperature
4 1/2 cups all-purpose flour

CINNAMON, ROSE FILLING

1 1/2 packed cups raw sugar
2 tbs cinnamon powder
1/2 tbs cardamom powder
1 1/2 cups fresh rose petals
1/2 cup melted butter

STRAWBERRY ICING

1 cup strawberries, hulled and sliced in halves
1/2 cup water
1 tsp vanilla extract
2 cups confectioners sugar

 

METHOD


DOUGH

Mix warm milk and yeast together and let it rest till it begins to bubble. Slowly add in remaining ingredients and mix until a soft sticky dough forms. Pour dough onto a floured surface and knead for about ten minutes. Place in a clean, bowl and let rest until the dough has doubled in size. I left mine out to rise overnight. 

Once the dough has risen, pour back onto a lightly floured surface and roll into a large rectangle shape (about 1 1/2 to 2 feet long). 

FILLING

Preheat oven to 400ºF.

In a separate bowl, melt butter and mix in cinnamon, sugar and cardamom powder. Spread evenly across the dough. Place rose petals in a line across the center of the dough. 

Tightly roll the dough, starting at the bottom (lengthwise), and roll until you have a log shape. Gently cut dough log into one inch pieces and place in a pan greased with butter. Once all the rolls are comfortably settled into the pan, let the dough rise again for about 20 minutes. After 20 minutes, place pan in oven and bake for 15-20 minute, or until tops are golden brown. 

STRAWBERRY GLAZE

While the rolls are baking, place your hulled and cut strawberries into a small pot with water. Bring to a boil then reduce heat to low and simmer for about 10 minutes. Remove from heat and let cool. Place strawberries and liquid into a blender and blend until smooth. Pour juice into a large mixing bowl and add vanilla extract and one cup of the sugar. Whisk briskly until sugar has mixed in then add the remaining sugar. Add more sugar if icing needs to be thicker. Place in fridge till rolls are done.  

Once done, remove rolls from the oven and let cool for 10-15 minutes. Slather with icing and serve. 

Makes 12 rolls

Matcha and Rose Petal Cinnamon Rolls
Matcha and Rose Petal Cinnamon Buns with Strawberry Glaze
Matcha and Rose Petal Cinnamon Rolls

This recipe was adapted from Add A Pinch 

Rhubarb, Plum & Rose Petal Galette
Rhubarb, Plum & Rose Petal Galette

I've been on a bit of a baking spree lately. While searching for a job in Missoula, I have been pouring over recipe books, cooking shows and blogs.. like, a lot. One thing that's been popping up on my feed lately are galettes. Galettes are the perfect year round food. They can be fresh and berry filled in the warmer months, or hot and comforting when it's colder. It's surprisingly easy to make and everyone will think you're so fancy if you bring this for your next bbq.

On another note, please let me know if these recipe instructions make sense. I'm starting to bake more and the directions are a lot more complex. If you have any suggestions or feedback, feel free to comment below!! 

Spencre xx

Ingredients 

Crust

1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

Filling 

3 cups rhubarb, peeled and cut into 1 inch pieces
4 plums, pitted and cubed
1 cup dried or fresh rose petals
1 cup raw sugar

Creme

8 oz sour cream or crème fraîche
3 tsp rose
1/2 tsp vanilla extract

Method

Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight. 

Filling 

Wash and peel rhubarb. Cut the stalks length wise, then in half before cutting inch long pieces. Place rhubarb in a medium size bowl along with rose petals and plums. Mix in sugar, cover and let sit for 30 minutes to an hour. 

Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and scoop fruit onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and sprinkle 1-2 tablespoons of raw sugar over the galette. Bake for 1 hour or until crust has browned and started bubbling. While the galette is baking, scoop sour cream into a small mixing bowl and add rose water and vanilla. Place in fridge while galette bakes. Remove galette from oven and let cool for about 20 minutes. Serve hot or cold with flavored sour cream.

 

This recipe was adapted from Bon Appétit.