Sticky gingerbread rolls with orange glaze
Equipment
- 25 cm Ø cast iron or cake pan
Ingredients
For the dough
- 17 g fresh yeast
- 100 g milk room temperature
- 35 g sugar
- 230 g flour
- 1 whole egg
- 8 g salt
- 30 g butter
For the gingerbread filling
- 80 g melted butter
- 5 tbsp brown sugar
- ½ tsp ground allspice
- 1 tsp ground cloves
- 1 tsp ground ginger
- zest of 1 orange
For the orange glaze
- 50 g butter
- juice of 1 orange
- 100 g powdered sugar
- 100 g white sugar
- 100 g cream cheese
- 1 egg yolk
- 30 ml brandy
Instructions
To make the orange glaze
- In a pot melt the butter with the white sugar and orange juice
- Remove from heat and let cool for 5 minutes
- Add the rest of the ingredients and mix with a hand mixer until smooth
To make the gingerbread spice mix
- Mix all the dry ingredients and the orange zest together
To make the dough
- In a bowl mix the sugar with milk and yeast and whisk together until frothy
- Add the rest of the ingredients and mix
- Knead for a few minutes
- Transfer to a buttered or oiled bowl and let rise in a warm place until doubled in size, 1,5 - 2 hours
- Preheat your oven to 190°C
- Once the dough is proofed, punch it down and place on a well floured surface
- Roll it out to 0,5 -1 cm thickness
- Smear with the melted butter and sprinkle with the gingerbread spice mix
- Roll into a log and cut into individual rolls
- Place the rolls in your pan and let proof for 30 minutes
- Cover with foil and bake in the oven for 30 minutes
- Remove the foil and bake 15 more minutes
- Serve with the glaze while warm