Sunday, 8 November 2015

Persinnamon Rolls

Girelle di Cachi, Cannella, Uva Secca, Pistacchi & Miele
"Persinnamon Rolls" with Honey, Pistachio & Raisins

No, it's not a spelling mistake... nor any kind of mistake whatsoever- it is a pretty wonderful and totally easy breakfast- THAT'S what it is!

Have a roll of pizza dough in the fridge? Sure you do! Or at least you should have! 

I always have one on hand- they are so incredibly versatile and make so much sense if you live alone- or simply if you value the convenience... because how else would you enjoy something as delicious as this, on the spur of the moment, in just 30 minutes?

Yes, yes, yes, all of you out there who think you are going to show the world your greatness by pinching water, flour and yeast together into a dough, kneading it, letting it proof, yaddayaddayadda and say how easy it is and how great you are... do it! Knock yourselves out! 

If you have a couple of hours time and the inclination- oh absolutely! But back in the real world... let's just agree that you can hardly get a better result then this anyway! 

Save that effort for something more sophisticated- and just have fun making the fun stuff!

With just 1 roll of dough and so few ingredients, you can make 6 of these little rolls and make 3 people very happy at breakfast. Or 2 people very, very happy. Hehe!

And with just 1 fresh persimmon, 1 handful of raisins, 1 tablespoon of coarsely chopped pistachios and 1 tablespoon of honey, these are nicely sweet and pleasant, without being soaked in sugar and butter and anything artificial like you would have in those store-bought sticky things... these are actually absolutely healthy and sensible in comparison! But oh-lordy do they still taste decadent and good!

The persimmon does a wonderful job of replacing the moisture and sweetness that sugar and butter (and nasty syrups!) do in traditional cinnamon rolls- it makes them bake wonderfully light and fluffy and goes perfectly with the raisins and cinnamon... such a nice and natural alternative!

Simply grate the persimmon directly onto your dough, using your coarsest grater- it really doesn't get much simpler than this!

Add cinnamon and raisins liberally and then, using the paper that the dough is packed in, roll it together as neatly as possible, but don't fret over it too much!

You can of course cut the rolls out at any size, but I decided to keep mine smaller, so that they would bake more quickly and evenly. These were just 2" or so in size.

I like to make use of a frying pan when baking things of this nature, to give them a good head-start on the stope top before popping them into the oven. I put mine into my smallest frying pan, which I lightly rubbed with butter before beginning and gave them 3-4 minutes of heat before placing them in the oven.

I baked mine at 210°C for 15 minutes on the middle shelf- My trick when I use a frying pan, even one with a heat-resistant handle, is to wrap said handle with foil to protect it.

After 15 minutes, when they are lovely and golden brown, take out the rolls and drizzle them with a tablespoon of honey... it doesn't sound like much- but it is plenty... you'll see!

Sprinkle generously with pistachios and return to the oven for a further 3-4 minutes- just enough time for the honey to bubble up, melt together with the pistachios and make a lovely sweet and crunchy topping. 

Don't bake them for too long or that honey will get burned and bitter really quickly!

And home made dough or no... there isn't really any way you can make these things any more perfectly than this... Word.

Pull one off, take a bite... and let's see if you agree... somehow I think that you will!

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