March 31, 2010

Recipe: Red Hots!

This was my birthday dish.  I have to say it is fabulous if you have the time to do it.  This is a 100% whole wheat chipotle cinnamon roll with tequila lime icing.

First, I must give credit where credit is due.  This recipe is adapted from Peter Rhinehart's Whole Grain Breads book.  It is a ground-breaking book when it comes whole grain bread baking techniques.  I cannot recommend it highly enough for any person looking to master the art of whole grain baking.

I also have to preface this recipe.  If you do not have a sourdough starter going at your home, this recipe could take you an entire week to make.  There are many things quick and easy about gourmet cooking.  This is not one of them.

Red Hots
If you do not have sourdough starter going or have never made sourdough starter, you can find a recipe here to make sourdough starter from scratch.  It will take about 5 days.  Once your starter is going, then you can continue with the recipe below.  The rest of the recipe only takes 1.5 days.

A soaker is just a mix that gets the flour wet and allows it to soak overnight softening up the fiber in the whole wheat flour.

1 3/4 C whole wheat flour
1/2 t salt
3/4 C soy milk or other non-dairy milk

Mix in a bowl until flour is full hydrated and allow to sit overnight at room temperature.

Sourdough Starter
5 T Active sourdough starter
1 1/2 C whole wheat flour
1/2 C plus 2 T of room temperature water

Mix in a bowl until all ingredients form a dough.  Knead for one minute and allow to sit overnight at room temperature in a loosely covered container.  The dough will double in size overnight.

Tequila Lime Icing
I give the icing recipe here because it should sit overnight in the fridge for maximum flavor development.  I highly recommend doubling the icing recipe.
1 C powdered sugar
1 T soy milk or other non-dairy milk
1 T tequila
Zest of one lime

Whisk together ingredients until smooth.  Cover and put in fridge overnight.

Final Dough
Sourdough Starter
7 T whole wheat flour
5/8 t salt
3 T agave nectar
1/4 C soy milk or other non-dairy milk

In the morning, tear the soaker and sourdough starter into 10-12 pieces and place in a bowl.  Add other ingredients and mix by hand until a soft, slightly-sticky dough forms.  Knead by hand for 3-4 minutes.  Wet your hands and your kneading surface with a bit a water to keep the dough from sticking.  Then, let the dough rest for a few minutes while you prepare a clean bowl with a light spray of oil.  Knead the dough for one more minute then place it in the bowl and cover.

I cover the rolls with foil so they don't dry out but also the foil can create a dome so it doesn't touch the rolls.  Let the dough rise until it doubles, approximately four hours at room temperature.  In colder seasons, it could take six or even eight hours to double.

After the dough has risen, lightly flour your work surface and gently turn the dough onto the flour.  DO NOT PUNCH IT DOWN.  Whoever came up with the idea of "punching it down" just plain old didn't understand the art of bread.  You want to preserve the gluten structure that has developed as much as possible.

Lightly dust the dough with flour and gently roll it to approximately 1/2 inch thick.  Also, it is helpful to roll the dough in as square of a shape as possible.  That will make rolling the Red Hots easier later.

Chipotle Cinnamon Filling
6 1/2 T raw sugar
1 1/2 T cinnamon
1 t chipotle powder

Mix in a bowl and set aside.

When the dough is fully rolled out, using a spray bottle, mist the dough lightly and then sprinkle all of the filling over the dough all the way to the edges.  Leave an inch of dough at the top without any filling as that will seal the dough to itself once it is rolled.

Mist the filling with water again once it is all on the dough.  This just helps it stay in place while you roll.

Roll the dough tightly and keep it seam-side down on your work surface.  Then, using a dough cutter or a knife, cut the roll into thick slices, about two inches thick.  Place each slice on a baking sheet covered with parchment paper.

Let the rolls rise another three to four hours.

Preheat the oven to 400 degrees.  Place pan in the oven and reduce temperature to 350.  Bake for 15 minutes.  Rotate the pan 180 degrees and bake another 10 minutes.

The buns will turn out to be a rich brown color.  Let cool for five minutes before icing.

Recipe makes about 8 medium-size rolls.


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